Cheesecake can be made with a variety of flavors.
The first cheesecake dates back all the way to the Greeks: they would pound the cheese and then add flour and honey. After the Romans conquered Greece, they took the recipe and added crushed cheese and eggs. Later in history, became the American addition to the recipe. Today, cheesecake can be made two ways, baked or no-bake. The baked method has eggs and is the more traditional method, especially New York style cheesecakes. The no-bake method is different, but equally as good and less work.
Instructions
1. Place cream cheese in microwaveable bowl. Microwave on high for 10 seconds or until softened. Remove from microwave. Beat cream cheese until it reaches a whipped consistency.
2. Add condensed milk to cream cheese. Stir in lemon juice, vanilla and sour cream; blend ingredients well.
3. Chill bowl contents for 20 minutes. Scoop into the pie shell using the spatula. Chill again, this time for two hours.
4. Add pint of blueberries, and 2 tbsp. of sugar to the saucepan. Cut the lemon in half. Squeeze the juices of both pieces into bowl. Mix with metal spoon. Simmer on medium heat for five minutes. Let it cool. Spread on top of cheesecake.
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