Cheese Cake with Frozen Blueberry Topping

By

View complete recipe

  • Average
  • Average budget

Ingredients

  • 1 package (8 oz) Phillidelpia cream cheese
  • 1 can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 tsp vanilla extract
  • 1 pie crust
  • 1 can cherry pie filling
  • 1 egg ( for crust)
  • Topping
  • 1/2 cup frozen blueberries
  • 1/4 cup water
  • 1 tsp lemon juice
  • 1 dessert spoon ( tablespoon) sugar ( to taste)
  • 1 tsp corn starch
  • water

Preparation

Step 1

- Scramble egg and brush on the crust. Bake at 375 F for approx. 5 min (until golden brown). Take out and let cool.

Step 2

-Take out cream cheese and let soften at room temperature.

Step 3

- Beat cream cheese in a medium bowl til light and fluffy. Slowly add condensed milk, making sure there are no clumps. Stir in lemon juice and vanilla.

Step 4

- If there are clumps, put through a sieve.

Step 5

- Pour onto the crust and chill for a a min. of 3 hours. Spread filling on the cake, and chill again for a min. of 1 hour.

Step 6

- For topping add all the ingredients and boil for 2 mins. Mix 1 tsp corn starch with 1 dessert spoon water and ADD to the blueberries mix. Boil the mix till it thickens and then take off from the heat. When cooled put on the cheesecake

View complete recipe

You'll also love

You'll also love