Blueberry
Cheesecake
Servings: 8
3 c. Globe® Blueberry Filling (4111478176), divided
1 tsp. Lemon Zest (optional)
1 (6 oz.) Graham Cracker Pie Crust
8 oz. Cream Cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
2 tbsp. Lemon Juice
1 tsp. Vanilla Extract
2 Eggs, large
INGREDIENTS:
DIRECTIONS:
- Preheat oven to 425°F.
- Combine 1 ½ c. blueberry filling with ½ tsp. lemon zest; pour into crust. Refrigerate remaining blueberry filling.
- Bake 15 minutes.
- In large mixing bowl, beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk, lemon juice, vanilla and remaining lemon zest. Add eggs one at a time, mixing after each addition. Pour mixture over blueberry filling in pie crust.
- Reduce oven temperature to 350°F. Bake 25 minutes or until set. Cool completely; chill until ready to serve.
- Serve with remaining chilled blueberry filling.