Nona's Blueberry Cheesecake
- 14 cup cornstarch (around 5 tablespoons)
- 12 cup sugar
- 12 cup water
- 4 cups frozen blueberries
- 2 cups graham cracker crumbs
- 12 cup butter, melted
- 16 ounces cream cheese (2 packages, softened)
- 1 cup sugar
- 12 teaspoon vanilla
- 10 g whipping cream stabilizer (1 package)
- 2 cups whipping cream
- Part 1 Directions:.
- Put 1/4 cup of the water in a pot with the blueberries on medium heat.
- Once blueberries are unfrozen add sugar.
- In a little bowl mix the cornstarch and 1/4 cold water.
- Once the blueberry mixture comes to a boil add the cornstarch mixture and let cook until thickens.
- Take off heat and let cool uncovered.
- This mixture must be completed cooled before adding to the cake.
- Part 2 Directions:.
- Mix the two ingredients together well and press into a 15x9x2 pan.
- **Do not grease the pan**.
- Part 3 Directions:.
- Use an electric beater and take the whipping cream, stabilizer and 1/4 cup of sugar and whip together until thick.
- Take cream cheese (make sure cream cheese is really soft), rest of sugar and vanilla and mix together with electric beater until smooth.
- Fold the cream cheese and whipping cream mixtures together.
- Final Directions:.
- Now take 1/2 of the cream cheese mixture and spread on graham crumbs.
- Than add the blueberry mixture (make sure this is cold).
- Then take the rest of the cream cheese mixture and put on top of the blueberry mixture.
- (Tip: for the top layer spoon the cream cheese mixture in places it makes it easier to spread.
- ).
- Take a few tablespoons of graham crumbs and just sprinkle on the top.
- Put in fridge for at least 2 hours.
cornstarch, sugar, water, frozen blueberries, graham cracker crumbs, butter, cream cheese, sugar, vanilla, whipping cream stabilizer, whipping cream
Taken from www.food.com/recipe/nonas-blueberry-cheesecake-428795 (may not work)