Cheesecake for a crowd
3 cups graham cracker crumbs
1/2 cup sugar
1-1/2 to 2 sticks (3/4 to 1 cup) butter, melted

3 packages 8 Ounce Cream Cheese, softened
1 cup Sugar
4 Eggs
1/2 cup Sour Cream
2 tsp lemon zest
1-2 Tbsp lemon juice

2-3 cups Blueberries
1/4-1/2 cup Sugar
1/4 cup Water
1 Tbsp cornstach (optional)
2 Tbsp water (optional)

Preheat oven to 350 degrees.

Combine the ingredients for the graham cracker crumbs until thoroughly mixed. Pour into a Jelly Roll pan and press crumbs into the bottom of the pan. Bake crust for 8 minutes, then remove from oven and cool.

For the filling, beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, beating and scraping bowl after each addition. Add sour cream, lemon zest and juice then mix again. Pour mixture into crust, being sure to spread as evenly as possibly over entire crust , then bake for 20-25 minutes. Remove and cool for 30 minutes. Refrigerate for 3-4 hours to let set.

For the topping, add blueberries, sugar, and water to a saucepan or skillet. Bring to a simmer over medium to medium-high heat and cook until berries are softened. Add more sugar to taste, if desired. If you want a thicker sauce, combine the cornstarch and water, then whisk into berry sauce. Continue to simmer for 3-5 minutes. Let cool.
Crystal CK (CrystalsCozyK)
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