Search
by Ingredient

Best Blueberries & Cream Cheesecake

StarStarStarStarHalf star

Your rating

Recipe

Best Blueberries and Cream Cheesecake recipe

 

Yield

18 servings

Prep

40 min

Cook

hrs

Ready

10 hrs

Ingredients

Amount Measure Ingredient Features
Crust
12 ounces vanilla wafer crumbs
¾ cup butter
melted
Camera
Filling
40 ounces cream cheese
5 packages
Camera
1 ½ cups sugar
granulated
Camera
6 large eggs
Camera
2 large egg yolks
Camera
3 tablespoons all-purpose flour
Camera
3 teaspoons vanilla extract
Camera
¼ cup heavy whipping cream
Camera
Topping
3 tablespoons cornstarch
Camera
1 cup water
Camera
3 tablespoons water
Camera
1 cup sugar
granulated
Camera
16 ounces blueberries
Camera

Ingredients

Amount Measure Ingredient Features
Crust
346.8 ml/g vanilla wafer crumbs
177 ml butter
melted
Camera
Filling
5 packages cream cheese
5 packages
Camera
355 ml sugar
granulated
Camera
6 large eggs
Camera
2 each egg yolks
Camera
45 ml all-purpose flour
Camera
15 ml vanilla extract
Camera
59 ml heavy whipping cream
Camera
Topping
45 ml cornstarch
Camera
237 ml water
Camera
45 ml water
Camera
237 ml sugar
granulated
Camera
462.4 ml/g blueberries
Camera

Directions

For crust:

Combine cookie crumbs and butter. Press into bottom and halfway up sides of a greased 9-inch springform pan. Cover and refrigerate.

For filling:

Beat cream cheese 25 minutes in a large bowl, adding 1 package at a time. Add sugar and beat 5 minutes longer. Add eggs and egg yolks, one at a time, beating 2 minutes after each addition. Beat in flour and vanilla. Beat in cream.

Preheat oven to 500 degrees. Pour filling into crust. Bake 10 minutes. Reduce heat to 200℉ (100℃) F. Bake 1 hour. Turn oven off and leave cake in oven 1 hour without opening door. Cool completely on a wire rack. Remove sides of pan.

For topping:

Combine cornstarch and 3 tablespoons water in small bowl; stir until smooth. Combine sugar and remaining 1 cup water in a small saucepan. Stirring constantly, cook over medium heat until sugar dissolves.

Stirring constantly, add cornstarch mixture and cook until mixture boils and thickens. Remove from heat and cool to room temperature. Stir in blueberries.

Spoon topping over cheesecake. Loosely cover and refrigerate 8 hours or overnight. Serve chilled.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 55061% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 190mg 63%
Sodium 329mg 14%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 3%
Sugars g
Protein 17g
Vitamin A 25% Vitamin C 3%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe