Recipe for a blueberry cheesecake?

Basic Blueberry Cheesecake

http://www.blueberry-recipe.com/basic-blueberry-ch...

1 1/4 c. graham cracker crumbs (about 16)

1/4 c. sugar

1/2 c. butter, softened

2 eggs

1/2 c. sugar

1 pkg. (8 oz.) cream cheese, softened

1 tsp. vanilla

Cinnamon

1/2 c. sugar

2 tbsp. cornstarch

1 can (15 oz.) blueberries, drained (reserve liquid)

2 tbsp. lemon juice

Sweetened whipped cream

DIRECTIONS:

Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches.

Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.

In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.

Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 9-12 servings.

Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling for the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling.

Ingredients:

450 gms Cream cheese at room temperature

2 cups Paneer, crumbled

1 1/2 cup Fine Sugar

4 Eggs, lightly beaten

1 1/2 tbsp Lemon juice

1 tsp Vanilla essence

1/2 cup Butter or Margarine, melted

2 cups Sour cream

1 Graham cracker crust

For the blueberry glaze:

1 cup Sugar

2 tbsp Cornflour

1 cup Water

2 cups Fresh or frozen Blueberries, divided

Method:

1. Combine the cream cheese and the paneer in a large mixing bowl and beat until smooth. Gradually beat in the sugar and then the eggs, until the mixture is well blended. Stir in the lemon juice and vanilla. Mix in the melted butter/margarine. Finally, beat in the sour cream until the mixture is smooth.

2. Pour this filling into a 10" cheesecake pan lined with a graham cracker crust. Fill a shallow baking pan with about an inch of hot water and place it on the bottom rack of the oven. Place the cheesecake in this.

3. Bake the cheesecake in a cool oven at 150C/300F for about 70 minutes or until firm around the edges. Turn off the oven and let the cheesecake cool in the oven for 2 hours. Remove and let it cool completely. Refrigerate until well chilled.

4. Combine the sugar and cornflour in a pan and slowly stir in the water. Crush half a cup of blueberries, add them to the pan and cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Continue to simmer gently for about 2 minutes or until the blueberry glaze is clear; cool completely.

5. Arrange the remaining blueberries over the top of the cheesecake. Pour the cooled blueberry glaze over the berries. Keep the blueberry cheesecake in an airtight box in the refrigerator.

I am too lazy to type in a whole recipe, but just now there is a Junior's Cheesecake magazine at the stores, it has great recipes and my boss made the cake, it tastes awesome! Good luck!

http://allrecipes.com/Recipe/Blueberry-Cheesecake/...

Ingredients:

Blueberries

cheese

cake

Directions: mix all in a Bowl!