BLUEBERRY CHEESECAKE

Ingredients:

1	cup	crushed graham crackers
1/2	cup	brown sugar
1/2	tsp	cinnamon powder
1/3	cup	MAGNOLIA GOLD BUTTER UNSALTED, melted

2 (225 g each)	pack	MAGNOLIA CREAM CHEESE, softened
1	cup	sugar
2	tsp	vanilla extract
1	tbsp	lemon juice
2	tsp	lemon rind
3	pc	MAGNOLIA BROWN EGGS
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR

cup

canned blueberries

Procedure:

Preheat oven to 300°F. Line a 9” springform pan with foil. Set aside.
For the crust, combine crushed graham, brown sugar, cinnamon powder and melted butter in a mixing bowl. Stir all ingredients until well blended. Press mixture onto bottom of prepared pan. Set aside.
In another bowl, beat cream cheese and sugar until smooth, light and fluffy. Add vanilla, lemon juice, lemon rind, eggs one at a time, cream then flour. Beat until smooth. Pour into prepared pan.
Place pan on a water bath. Bake for 1 hour. Turn off heat and leave cheesecake inside for about 30 minutes.
When cool, chill for about 4 hours before unmolding on a platter then top with blueberries before serving.

Makes 8 servings.

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