Blueberry Philly Cream Cheesecake
1 graham cracker crust
2, 8-ounce packages cream cheese, room temperature
14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 c. fresh lemon juice
1 tsp. vanilla extract
Blueberry Sauce
2 pints fresh or frozen blueberries
1/4 c. sugar to taste
1/4 tsp. lemon zest
1 1/2 Tbsp. cornstarch or arrow root
1. Preheat oven to 350 degrees.
2. Grind graham crackers in food processor until very fine.
3. Pour crumbs into a medium bowl, add butter, and stir until well combined.
4. Press the crumb mixture into a 9-inch springform or tarte pan with removable bottom, spreading it 1 1/2 inches up the side; press flat.
5. Bake crust for 8-10 minutes until golden brown. Chill crust in freezer at least 10 minutes.
6. Place cream cheese in food processor and whip until smooth, scraping down the bowl periodically. Â Add condensed milk a little at a time, scraping the sides of the bowl as necessary. Add lemon juice and vanilla.
7. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours or overnight.
8. Heat 1/4 c. water and sugar until melted. Â Add blueberries.
9. Make a slurry with cornstarch and 1 Tbsp of water and add to blueberries and stir until thickened. Â Cool.
9. Top cheesecake with blueberry sauce. Refrigerate until serving.
