Sweets Recipes

Ingredients

1 ½ cups graham cracker crumbs

5 tablespoons butter, melted

9 tablespoons Eco-BeeCo™

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

2 packages (8 oz. each) 1/3 less fat cream cheese, softened

4 tablespoons sugar

1 teaspoon vanilla extract

4 eggs

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

¼ cup water

1 cup blueberries (fresh or frozen)

A few sprigs of mint leaves and blueberries for garnish (optional)

Preparation

Preheat oven to 325 degrees

To make the pie crust:

In a medium bowl, mix graham cracker crumbs and 3 tablespoons Eco-BeeCo™ together

Add melted butter and mix well

Press into a 9 inch springform pan

To make the filling:

Beat cream cheeses, 4 tablespoons Eco-BeeCo™, sugar and vanilla until smooth

Add eggs, one at a time, blending well after each addition

Pour cheesecake batter over graham cracker crust

Bake at 325 degrees for 50 to 55 minutes or until center is almost set

Cool on a wire rack for 15 minutes

Run a knife around edge of pan to loosen; cool 1 hour longer. Remove side of pan.

To make the topping:

In a small saucepan, mix 2 tablespoons Eco-BeeCo™, cornstarch, lemon juice and water

Stir until thickened; Add blueberries and heat until bubbly

Remove from heat and let cool

Spread on top of cheesecake and refrigerate until ready to serve

Garnish with mint leaves and extra blueberries and serve

Makes 16 servings

Sapere Natural Foods, LLC

16027 Brookhurst Street, G116

Fountain Valley, CA 92708

(714) 775-1955