Easy Cream Cheese Pie with Fresh Blueberry Sauce

A Piece of Cake

By Pat O’Keefe

Here is a week-night cheese cake recipe; there is no spring-form pan or water bath and makes the perfect amount for family dessert.  This cheesecake recipe is my boy’s favorite. It comes together in no time using a simple pie plate.  Try using almond extract and top with toasted almonds or use vanilla extract and top with a light sprinkling of graham cracker crumbs.  I often top the cheesecake pie with fresh blueberry sauce.  This is another easy recipe that can top any number of desserts and will keep in the refrigerator for a week or more.

CREAM CHEESE PIE

Cake ingredients:

3-Tablespoons graham cracker crumbs for coating the buttered pie plate

2-8 ounce packages cream cheese (softened to room temperature)

3-large eggs

2/3-Cups sugar

1/2-teaspoon pure almond extract OR 1/2-teaspoon pure vanilla extract

Topping ingredients:

1-cup sour cream

3-Tablespoons sugar

1-teaspoon pure vanilla extract

1/4-cup toasted slivered almonds OR 2-3 Tablespoons graham cracker crumbs

Butter a 9-inch pie plate and sprinkle the bottom and sides with the graham cracker crumbs.  With an electric mixer beat the cream cheese, eggs, sugar and flavoring of your choice until smooth.  Pour into the prepared pie plate and bake in a 350° oven for 25 minutes.  This is a little bit different---remove pie from the oven after the 25 minutes and cool for 20 minutes.  During this cooling time mix the sour cream, sugar and vanilla.  Now pour the sour cream mixture over the cooled pie and return to the 350° oven and bake an additional 10 minutes.  Remove from the oven and top with the toasted almonds OR a sprinkling of graham cracker crumbs.  Chill well before serving.

FRESH BLUEBERRY SAUCE

2-Cups fresh for frozen blueberries

1/2-Cup water

1/2-Cup sugar

2-Tablespoons lemon juice

2-Tablespoons cornstarch mixed with 2-Tablespoons water

1/2-teaspoon vanilla

Zest of one lemon about 1-Tablespoon

In a saucepan over medium heat combine the blueberries, water, sugar and lemon juice.  Stir frequently and bring to a low boil.  In a small bowl mix the cornstarch and water until smooth and add to the blueberry mixture.  This will look very milky but as you continue to cook over low heat it will thicken and turn a dark blue.  Cook for about 5 minutes and then remove from the heat and add vanilla and lemon zest.

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site has an extensive collection of recipes with more added frequently.  Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!