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- 1/4 cup sugar (start by adding half of the sugar, add remaining to taste)
Fresh blueberry
topping makes this easy to prepare cheesecake a tempting treat. This lighter cheesecake is
also very good when eaten just as the No-Bake
Cheesecake on its own. Or, top it with a raspberry
or rhubarb topping for just a little variation in flavor.
Directions
CRUST:
- Crush graham crackers into crumbs. Add sugar and butter/margarine until evenly
mixed.
Bake in preheated 350° F oven for 6 to 7 minutes. Remove from oven and
allow to cool completely before filling.
CHEESECAKE:
sugar together until smooth. Add sour cream and vanilla and beat until mixed well. Add
Cool Whip and beat on low until well blended. Do not over beat.
Pour into cooled
crust and refrigerate until well chilled.
Serve with the fresh blueberry
topping.
TOPPING:
- Check blueberries for moldy, soft or blemished berries and discard any
that are bad. Gently rinse with cold water and allow them to drain well. Place blueberries in a
saucepan.
In a small bowl, mix the cornstarch, lemon juice and water together and stir
until all the cornstarch is dissolved. Add this mixture to the blueberries in the saucepan.
Place
over medium heat and cook until sauce thickens and is translucent. At the end of the cooking time,
add half of the sugar. Taste the sauce, and if desired, add the rest of the sugar. Cook until sugar
is dissolved.
Allow topping to cool and then serve over the cheesecake.
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