Blueberry Cheesecake 

INGREDIENTS: 

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

COOKING INSTRUCTIONS: 

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.

 

Servings: 8 slices