Blueberry Cheesecake Recipe: Wild Blueberries

The Best Cheesecake Recipe

For the crumb crust:
• 1 ¾ (425ml) cups graham cracker crumbs
• ½ teaspoon (2ml) cinnamon
• ¼ cup brown sugar or Splenda
• ½ cup butter (125ml) (melted)

Mix and press combined ingredients into a spring form pan

For the cheesecake:
• 3 eggs
• Two 8 oz packs (500g) of cream cheese
• 1 cup (250ml) sugar or Splenda
• 2 teaspoons (10ml) vanilla
• 3 cups (750ml) sour cream

Blend together the cream cheese, sugar/Splenda, and eggs. Then mix in the sour cream and vanilla. Pour this into your spring form pan and bake at 375 F (190 C) for 50 to 60 minutes.

When cooled, pour warm blueberry sauce over top, and serve.

Other options: use light sour cream and cream cheese for a less guilty-inducing treat

A Blueberry Sauce Recipe

• 3 cups fresh wild blueberries (thawed if using frozen berries). And store bought/farmed berries are always an acceptable alternative.
• 1/2 cup sugar or Splenda
• 2/3 cup water
• 2 tbsp lemon juice
• Dash of salt (if preferred)
• Sprinkling of cinnamon (to taste)
• ½ teaspoon cornstarch

Mash the blueberries in a bowl.

In a sauce pan, combine the sugar/Splenda, cornstarch, cinnamon, lemon juice, and water. Bring to the boil, and then add the blueberries (and any juice left over from thawing if you used frozen berries). Reduce to a medium heat and simmer until you get the consistency you like. Add more cornstarch if a thicker sauce is wanted.

Makes about 3 cups.

Other options: try adding a dash of vanilla extract, or substituting orange juice for the water.