Blueberry Topping

I serve it cold because it thickens as it cools . . . like most things with cornstarch. This is a topping, not fudge, so there is nothing wrong with its viscosity. Pegmo, Wrap the pan with tinfoil. from bottom to top. The cheesecake recipe is great because it is not greasy. Increasing the amount of crust makes it greasy, adds more calories, and takes attention away from the cake itself.

I found it too runny the first time I made it. I replaced the 1 T of cornstarch with 2 T of Clear Jel to get the consistency I like.

Blueberry cheesecake: this is perfect. My women's group continually asks for it for birthday meetings. I make two changes: first is I make 1.5 x the crust recipe because the buttery crunch adds quite a bit to the recipe, and the other is I place the roasting pan full of hot water on the rack below the cheesecake as I'm preheating the oven, but I don't put the cheesecake into the water. Much too risky from my point of view. Place the cheesecake on the rack above it. Enjoy!

Delicious recipe! However, I used a full cup of sugar, and needed much extra arrowroot to thicken to my licking. I didn't want it to be too syrup-y and run right off my cake.

Yummy! I just made this, (except with mixed frozen berries) very quick, exactly what I had in mind. The other recipes I saw called for gelatin or preserves, not what I wanted. I did omit the lemon juice since I changed the type of berries and since my berries were frozen, I had to add a little water. (I also used only 3 T sugar, and 2 T. cornstarch.) They turned out exactly as tart as I wanted and the perfect consistency! So easy!

This topping is wonderful. I did not make the cheesecake, just the blueberry topping. I served it with waffles for a ladies brunch. Needless to say, it was the hit of the luncheon.

This topping is delicious! It can easily be made with frozen blueberries too.