9large(150g)rectangular graham crackers, around 1 1/2 cups, crushed
2tablespoonssugar
6tablespoons(85g)melted butter
For the Cheese Custard:
8oz.(227g)cream cheese, softened
⅓cup(71g)sugar
1teaspoonvanilla extract
2largeeggs
Freshly grated zest from 1 lemon
For the Berries:
2cupsblueberries, rinsed
½cupwater
⅓cup(71g)sugar
1 ½tablespoonscornstarch mixed with 2 tablespoons cold water
Instructions
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.