FRESH BLUEBERRY CHEESECAKE!
When it’s blueberry season in Michigan, I just CAN’T get enough of them! And let’s face it, Bowerman’s Real Blueberries is my favorite resource for ALL things blueberry. When I saw this recipe online, I had to try (and tweak) it! Enjoy!
CRUST
1 cup graham cracker crumbs
1/2 cup old-fashioned rolled oats
1/2 cup ground walnuts or nuts of your choice
2 tablespoons brown sugar
1/2 cup butter or margarine or 8 tablespoons, melted
Combine all ingredients and press into a sprayed 8 x 8-inch baking pan. Bake in preheated 350-degree oven 10 to 12 minutes. Remove and let cool. (it’s so hot right now I didn’t want to heat up my big oven so I used this oven from Gerrit’s Appliance!)
FILLING
1 (8 oz) cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.
TOPPING
2 cups fresh blueberries (you could use frozen)
1/2 cup sugar
1 TBS cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup water
1 TBL lemon juice
Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly. Cook for 2 minutes to thicken. Remove from heat, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.
Keep cheesecake chilled.
Pick up your blueberries this Saturday here!
