Blueberry Cheesecake

It was my grandmother's 67th birthday yesterday. Instead of making a layer cake, I made cheesecake for her. Since last year she had been asking me to make it. But I kept procrastinating since I'm such a lazy busy person.

My grandmother was so cute when she saw me baking it yesterday morning. She thought that I forgot to make it because when she returned home I was out buying ingredients. She had the impression that I was already at school. When I returned with the ingredients, she got so excited that she was getting her cheesecake after all.

Random: Mama, I love you so much. I know I don't tell you this enough. I'm really thankful for having you in my life, I know that sometimes we get on each other's nerves but that doesn't mean that that changes how much you mean to me. Happy birthday!

This cheesecake recipe couldn't be easier. Just combine the ingredients and you're ready to go. Just make sure that all ingredients are at room temperature so there are no lumps.

For a recipe so simple, the results are amazing. And with the blueberry topping, it just takes it to a whole new level of amazing-ness.

I used canned blueberry topping for these since blueberries are hard to come by in this country.

Simply Sinful Cheesecake

From Dessert Comes First

Makes 24 mini cheesecakes

2 cups crushed graham cracker crumbs

1/4 cup sugar (I used brown sugar. I was out of white.)

1/2 cup margarine or butter, melted

2 (8-oz.) packages cream cheese, softened

1 (325 ml) can condensed milk

3 eggs

juice of 2 calamansi or 2 tsps. lemon juice (if available)

Preheat oven to 300ºF. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan. Bake for 10 minutes. Set aside.

With mixer, beat cream cheese in large bowl until fluffy. Gradually beat in condensed milk until smooth. Add eggs and calamansi or lemon juice. Mix well.

Pour into prepared pan — it doesn’t matter if crust is still warm. Bake 50 to 55 minutes or until center is slightly jiggly but perimeter is set. (It took 20 mins. for these mini ones)

Cool 1 hour. Chill at least 4 hours to let flavors develop. Will keep in refrigerator for two weeks (but do you really think it will last that long?)