Blueberry Cheesecake

Blueberry Cheesecake


INGREDIENTS

500 grams / 1 pound non-dairy cream cheese
1 cup sugar
Juice of a lemon
Dash of vanilla
Graham cracker crust
2 cups fresh or frozen blueberries
1/3 cup apple juice concentrate
2 tablespoons corn starch

METHOD
Mix or blend together the fake cream cheese, sugar, lemon juice and vanilla, and pour into the graham cracker crust. Bake at 180C/350F for 60 minutes or until the top is golden brown. Allow to cool.

Mix together the blueberries, apple juice concentrate and cornstarch in a medium saucepan. Cook over medium heat until the mixture thickens, stirring frequently but gently in order to keep the berries whole. Spread the topping over the cheesecake.