I love cheesecake and this cheesecake was great, but then add the blueberry topping and it is to die for!!
1 1/4 Cups Graham Cracker Crumbs
1/4 Cup Sugar
1/3 Cup Melted Butter
For Filling- (I halved this b/c I make my cheesecake in a pie dish)
4 (8 ounce packages cream cheese softened)
1 (14-ounce) can Eagle Branc Sweetened Condensed Milk (Not Evaporated Milk)
1/3 cup Flour
1 Tbsp Vanilla Extract
1/2 Tsp Lemon Peel
Preheat Oven to 300 Degrees. Combine Crumbs, Sugar, and Butter; press firmly onto bottom of 8 or 9 inch springform pan (Again, I used a pie dish). In large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs, flour, vanilla, and lemon peel and mix well. Pour into prepared pan. Bake 1 hour to 1 hour and 10 minutes. Cool and chill. Add Blueberry Sauce before serving. Keep refreigerated.
1 Cup Water
1/2 Cup Sugar
1 Tbsp Cornstarch
1/2 Tsp Cinnamon
1/8 Tsp Ground Nutmeg
2 Cups Blueberries
In saucepan, combine Sugar, cornstarch, Cinnamon, and Nutmeg. Gradually add water. Cook & Stir until thickened. Stir in Blueberries. Stir until bubbly and Blueberries burst. Makes about 1 2/3 Cups.