A decadent and lighter version of a blueberry cheesecake.
Author: Kimberly Hickok
Recipe type: Dessert
Serves: 4-6
Ingredients
Crumb Crust:
1½ cups graham cracker crumbs
1 tbsp. sugar
½ cup butter, melted
Cheese Custard:
8 oz. neufchatel or light cream cheese, at room temperature
⅓ cup sugar
1 tsp. vanilla extract
2 eggs
Berries:
2 cups blueberries
½ cup water
¼ cup sugar
1½ tbsp cornstarch mixed with 2 tbsp. fresh lemon juice
Instructions
Preheat oven to 325F
If making the crust from scratch, combine the crumbs and sugar with the melted butter. Press into a 9" pie pan. (Tip: Use the back of a soup spoon to press the mixture into the pie pan.)
Bake for 8-10 minutes at 325F.
Let the crust cool.
While the crust cools, combine the cheese custard ingredients, beat until smooth. Pour into cooled pie crust and bake 25 - 30 minutes. It's ready when the center is set, firm to touch.
While the custard bakes, bring the berries, water and sugar to a boil.
Reduce and simmer, covered, for 3-5 minutes.
Add cornstarch mixed with the lemon juice, bring the mixture back to a boil for a minute, stirring constantly.
Let the mixture cool to room temperature.
Pour berry mixture over the cooled pie.
Chill for at least an hour - serve and enjoy!
Recipe by Kimversations at https://www.kimversations.com/2010/07/blueberry-cheese-pie/