Blueberry CheeseCake
Ingredients
- 1 1/2 cup graham cracker crumbs
- 2 1/2 cup sugar (1/2 cup for crust - 2 cups for filling)
- 1/2 cup melted margarine or butter
- 2 (8 oz) packages cream cheese
- 4 eggs slightly beaten
- 2 tsp vanilla
- 1 can blueberry pie filling
- 2 tbsp lemon juice
Step-by-Step Instructions
- Preheat oven to 375°F. Combine cracker crumbs, 1/2 cup sugar and butter. Press it firmly into a pie dish.
- Combine the cream cheese, eggs, 2 cups sugar and vanilla. Pour into crust and bake for 20 minutes at 375°F. Take out and cool completely.
- In a medium saucepan combine the pie filling and lemon juice and bring to a boil. Pour the mixture over the cooled baked pie. Chill at least 2 hours before serving.
Common Problems and Solutions
Q: Why did my cheesecake crack?
A: Make sure the cream cheese is fully softened to room temperature before mixing, and don't overmix the filling once you add the eggs. Let it cool gradually rather than moving it from a hot oven to a cold refrigerator.
Q: Can I use fresh blueberries instead of canned pie filling?
A: Yes! Cook 2 cups fresh blueberries with 1/2 cup sugar and 2 tablespoons lemon juice until thickened, about 10 minutes. Let it cool before topping the cheesecake.
Tips and Techniques
Soften cream cheese completely at room temperature for at least 30 minutes before mixing to avoid lumps. For the cleanest slices, dip your knife in hot water and wipe it clean between each cut.
Ingredient Substitutions
- canned blueberry pie filling: homemade blueberry jam or fresh blueberries cooked with sugar
- graham cracker crumbs: vanilla wafer crumbs or crushed pecans
- margarine: butter
Equipment Needed
- 9-inch pie dish
- medium saucepan
- mixing bowls