Cheesecake with Blueberry, Lemon and Sage

We got together with a few friends today and I made a few things to bring. The Kimchi Fried Rice went really well with the Korean inspired meal that S & A served. We had so much to eat: beef ribs, chicken, chap chae, and lots of banchan. But of course, we had to make room for dessert, a cheesecake inspired by a recipe from one of my favorite bloggers.

Cheesecake with Blueberry, Lemon and Sage

Crust:

• 2 cups graham cracker crumbs
• 1/2 cup butter
• 1/4 cup sugar

*Mix all ingredients and press firmly into a 9-inch springform pan. Bake at 300 degrees for 10 minutes.

Cheesecake:

• 2 bars cream cheese, softened
• 1 can condensed milk
• 3 eggs
• 1 tsp. vanilla extract
• 1/4 tsp. lemon extract

*Mix all ingredients together until very smooth and free of lumps. Pour into baked crust and bake in 300 degree oven for 50-55 minutes. Cool and chill for several hours or overnight.

Topping:

• 2 cups fresh blueberries
• 1/4 cup sugar
• 1 tbsp. lemon juice
• 3 sage leaves
• 1 tbsp. cornstarch dissolved in 1 tbsp. water

*Put berries, lemon juice, sugar and sage in a small saucepan and cook over medium heat. Stir gently so as not to crush the berries. Once berries are soft, add the cornstarch slurry and cook until thickened, stirring frequently. Cool and serve with cheesecake.

Thanks for the wonderful dinner, S & A!