1 (8 ounce package) cream cheese, softened1 (14 ounce) can sweetened condensed milk (Not evaporated milk)1/3 cup lemon juice1 teaspoon vanilla extractCombine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.Fresh Blueberry Topping2 cups fresh blueberries (you could use frozen)1/2 cup sugar1 tablespoon cornstarch1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/2 cup water1 tablespoon lemon juiceCombine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.Keep this cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries. Voir mo
FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST
