BLUEBERRY CHEESECAKE PIE

Steps:

• INGREDIENTS For the Crumb Crust: 9 large rectangular graham crackers (around 1 1/2 cups), crushed 2 tablespoons sugar 6 tablespoons melted butter For the Cheese Custard: 8 oz. cream cheese, softened 1/3 cup sugar 1 teaspoon vanilla extract 2 eggs Freshly grated zest from 1 lemon For the Berries: 2 cups blueberries, rinsed ½ cup water 1/3 cup sugar 1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water DIRECTIONS Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on. Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely. While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid. Spoon the berries over the custard. Chill for at least one hour before serving. Recipe Source: adapted from Williams Sonoma Desserts
• Used organic lemon, was 1 tsp lightly packed of zest
• Started berries after pie out of oven, good call, since that cooled much faster than pie, which took about 1 hour and 50 minutes to cool.
• I tried after in fridge 3 hours.
• Remember to use hot towel to loosen crust.