9-inch graham cracker ready crust

For the cheese custard:

8 oz cream cheese, softened

1⁄3 cup sugar

1 tsp vanilla extract

2 eggs

Zest from 1 lemon, freshly grated

For the berry topping:

2 cups blueberries

1⁄4 cup water

1⁄3 cup sugar

11⁄2 Tbsp cornstarch mixed with 1 Tbsp cold water

Preheat the oven to 325 F. To make the cheese custard, combine the cream cheese, sugar, and vanilla in a medium bowl and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the pie shell and bake until just set, 25 to 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 courtesy of Rosa Uhrin, West Lafayette