In the summer of 2009 I asked for suggestions for my many blueberries. Rebecca Hubbard owner of Digital Women suggested blueberry cheesecake. That sounded like a plan since I do enjoy cheesecake, and love blueberries. I froze my blueberries (it was too hot to bake) and decided it was time to bake this easy cheesecake now.

This recipe is an old one from the Kraft people. I use vanilla wafers for the crust instead of Graham Crackers and do not add sugar to the crust mixture. Also, I use lemon extract instead of vanilla.

Basic Cheesecake Recipe

Ingredients

• 1-1/2 cups vanilla wafers, crushed
• 1/3 cup butter melted
• 32 oz. cream cheese, softened in large bowl
• 1 cup sugar
• 1 tsp. lemon extract
• 4 eggs
• (optional) 2 cups fresh or frozen fruit for topping**

Directions

Pre-heat oven to 325°F

Blend crushed vanilla wafer and butter together to make a crust. Firmly press crumbs in an 8 or 9-inch springform pan.*

To cream cheese, add sugar and lemon extract and beat with electric mixer until the ingredients are mixed well. Mix eggs one at a time in cream cheese mixture, beat mixture low after each egg is added, until all eggs are added. Immediately pour mixture into pan over crust and bake 50 to 60 minutes, depending on your oven.

When cheesecake is done, center will be almost firm but not quite set. Remove cheesecake from oven and pass butter knife between the rim of cake and pan to loosen the cake. Release rim and refrigerate cheesecake until sufficiently cooled, 3 to 4 hours.

Remove cooled cheesecake from bottom of cake pan and place on serving dish. Add fruit to top or on side if desired.

*My pan is 8 inches so the cheesecake is a little higher.

**Blueberries are excellent. If you have frozen your own blueberries for several months they will no longer be firm but still very good. If the berries are sweet no need to add sugar, or add as necessary.

Watkins extract is great. It even has Paula Deen’s thumbs up. Visit Watkins for extracts, herbs and spices.

Not sure what springform pan is? See it at Amazon Cuisinart Chef’s Classic Nonstick Bakeware 9-Inch Springform Pan