Blueberry Lemon Cheesecake with Gingersnap Crust

Karen's Blueberry Cheesecake

18 mini or one 10 inch cheesecake

Reprinted with permission from The Wanderbird newsletter recipe of the month. Captains Karen and Rick Miles provide eco-cruises of the North Eastern seacoast, on their 90 foot renovated Dutch fishing vessel. Karen has been a vegetarian for 20 years, and provides vegetarian meals for passengers, on request.

This recipe requires a 10" springform pan or 18 ramekins. It hasn't been tested by SV, but no doubt has been tested by Karen on board The Wanderbird.

Crust:

• 2/3 stick of butter, melted
• 2 pinches ground ginger
• 2 cups ground ginger snaps
• 1/4 cup sugar (coarse, unrefined if available)
• Crush ginger snaps & use rolling pin to grind to a fine powder.
• Combine ingredients & lightly press into bottom of a springform pan or 18 ramekins

Filling:

• Four 8 oz packages of cream cheese, softened
• 1 1/2 cups of sugar (fine, unrefined if available)
• 1 teaspoon of pure vanilla extract
• 1 1/2 tablespoons of lemon juice
• 4 large eggs
• Whip cream cheese, lemon juice and vanilla first.
• Add sugar, then eggs, whip until smooth
• Fill the ramekins or springform pan
• Sprinkle blueberries on the top
• Bake at 350 for 55 minutes or until golden brown
• Small ramekins take less time (SV would estimate half or less)

Things to Eat Before the Cheesecake:

• Barley Bean Veggie Soup - Vegan
• Cream of Broccoli Soup - Vegan
• White Bean Italian Style Soup - Vegan

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