Homemade blueberry cheesecake

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This blueberry cheesecake starts with a buttery graham cracker crust, a creamy cheesecake center, and a tangy blueberry swirl. This cheesecake is incredible!

Chantal Gagnon
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Makes about 12 servings Ingredients for Blueberry Puree 1 1/2 cup blueberries (fresh or frozen) 1/4 cup granulated sugar 2 tsp. cornstarch 1 T. fresh lemon juice Directions for puree Combine the berries, sugar, lemon and cornstarch in a saucepan. Bring to a boil over medium heat (about 5 minutes). Puree in a blender or use an immersion blender. Cover blueberry puree with plastic wrap and let cool

Caroline Campbell