blueberry cheesecake

　　　
　　Graham cracker crust
　　
　　11/2 to 2 cups of graham cracker crumbs (I use about 11/2 packages
　　1/4 cup sugar
　　1/4 cup of melted butter or margarine
　　Mix all together and press into a butter pan.
　　
　　Cheesecake
　　
　　2 large packages of cream cheese (the 8 oz packages)
　　3/4 cup sugar
　　1 teaspoon vanilla
　　2 eggs
　　
　　Let the cream cheese soften at room temperature for about an hour. Then cream the cream cheese with the sugar and vanilla. Add the eggs and beat until smooth.
　　Pour into the prepared graham cracker crust and bake at 350 degrees for about 15 to 20 minutes. The baking is the trick. You want to have the filling set to the touch but not too firm. Ovens vary in baking so check after 15 minutes to be safe.
　　
　　After cheesecake cools, spread a can of blueberry pie filling over it and store in the refrigerator.
　　

另外補充一下:
　　1,GRAHANS CRAKER的牌子是:NABISCO (HONEY)口味的.買來後裝厚塑料袋裏封好用粗杆麵杖敲打直到變成很碎的顆粒.1/4CUP BUTTER是最少的量,再少就不能使餅幹粒連在一起了.鋪餅幹碎粒的時候要注意壓平但不要壓死,太緊了會硬,不壓呢到取出來的時候又容易碎,也會影響口感.
　　2,BLUEBERRY PIE FILLING 牌子是:COMRFRUIT(MORFRUIT)比較可口而且不會甜得膩人.
　　3,CREAM CHEESE :我用Philadelphia CREAM CHEESE.
　　4,烤到15分鍾後就要去查看,用手指頭輕點表麵,看它結成膜沒有,隻要手指頭沾不上任何東西就可以拿出來了.因為拿出來後還會有餘熱繼續加熱.等徹底涼後再放BLUEBERRY ,封好後放冰箱至少四小時.其實烤到象嫩豆腐的感覺就對了,如果像中豆腐或老豆腐,等餘熱繼續加熱後就感覺就會又幹又硬的,不好吃.所以情願軟一點,我喜歡CREAMY. 這個度的感覺要找準.
　　5,烤盤我平時用8X12英尺的2QUART的長方形玻璃烤盤.這次想漂亮,就試了試用圓型金屬烤盤,發現壁還是薄了,烤得不均勻,下次如果還想用這種烤盤的話得隔水或用MAGIC STRIP.得了這個教訓這才發現這個配方就是要用玻璃烤盤的.而且玻璃烤盤方便儲藏,隻要蓋上塑料蓋放冰箱一周沒問題.隨吃隨拿.