Lemon Blueberry Cheesecake
Skip the old, try something new—borrow your neighbor's lemons, and throw in a bit of blue
Yield: 12 cupcake-sized cheesecakes
4.25 oz. honey graham crackers (1 wrapped pack of Honey Maid)
1 stick of butter, melted
7 oz. condensed milk
1 pack cream cheese
4 large lemons, juiced
2 tsp. lemon zest
¼ cup powdered sugar
4 oz. (or 6 oz. per preference) fresh blueberries
Method: Crumble graham crackers by hand or food processor. Add melted butter and mix thoroughly. Spread crust mixture into bottom of cupcake pans so it covers the bottom. In a separate bowl, mix the condensed milk, cream cheese, lemon juice, lemon zest and powdered sugar until a creamy consistency is reached. Gently fold in the blueberries into the mixture. Fill the cupcake pans to the top with mixture. For a denser shape, freeze for at least an hour, otherwise, just refrigerate until cold.