Recipe Friday!

This recipe is one of my new favorites. The first time I had it was on the 4th of July at Stephen's sisters house and I have the recipe now-thanks Melissa! :) I was making a cheesecake this morning (because it is Stephen's favorite) and thought I would share it with you too. I highly recommend it! You could even make it low-fat or sugar-free, so maybe it is diet friendly too...at least that's what I am telling myself.

Delicious Blueberry Cheesecake



4 c blueberries
1 c sugar
2-3 T cornstarch
2 8-oz cream cheese
2 can Sweetened Condensed Milk
2/3 c lemon juice
2 t vanilla

Crust
1 1/4 c graham cracker crumbs
1/4 c sugar
1/4 c butter (softened)
1/4 t cinnamon



In saucepan, combine blueberries, 1/2 c water, sugar & cornstarch and bring to a boil. Remove from heat & cool completely.

Mix ingredients for crust. Press into 9x13" pan & refrigerate.

Mix ingredients for cream cheese filling (cream cheese, condensed milk, lemon juice, vanilla) with a blender on high until smooth. Pour over crust & refrigerate.

Once blueberry mixture is completely cooled, spread over cream cheese filling & refrigerate until served.