No Bake Cheesecake With Blueberry Glaze

Ingredients

Crust

• 5 Tablespoon butter, melted
• 1 1/2 cups graham cracker crumbs
• 1 Tablespoon granulated sugar

Cheesecake

• 3 cups cream cheese, at room temperature
• 1 1/4 cups sweetened condensed milk
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract

Blueberry Sauce

• 2 cups blueberries
• 2 Tablespoons sugar
• 1/2 Tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 1/2 Tablespoons water

Directions

Crust

1. Have ready a 8 inch spring for pan.
2. In a medium bowl combine the graham cracker crumbs, melted butter, and sugar.
3. Transfer the crumbs to the springform pan and firmly press the crumbs evenly into the pan bottom.
4. Chill crust while making the filling.

Cheesecake

1. Using an electric mixer set at medium-high speed, beat the cream cheese until smooth.
2. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.
3. Beat in the lemon juice and vanilla.
4. Pour the filling onto the crust; smooth the top with a rubber spatula.
5. Cover with plastic wrap, and refrigerate until firm, 3 hours

Blueberry Sauce.

1. Place blueberries and sugar in a pan and heat until the blueberries release their juices.
2. Combine cornstarch, juice, and water in a small bowl. Stir together until smooth.
3. Add starch mixture to pan and stir to mix completely.
4. Bring mixture to boil for a few minutes.
5. Allow to cool completely before pouring over cake.
6. Refrigerate until ready to serve.