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Blueberry Cheese Cake

 
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Very amazing easy recipe for cheese cake with fabulous taste.

Yield

8

servings

Prep

30

min

Cook

Ready

4

hrs

Trans-fat Free, Low Carb
 

Ingredients

500 grams cream
75 millilitres milk
400 grams cream cheese
2 tablespoon jello
pineapple + lemon
3 tablespoons milk, sweetened condensed
400 grams biscuit crumbs
*
100 grams butter
350 grams blueberry pie filling
*

Directions

Cream and Cheese Cream 1) Add the cream to mixer and mixed with milk for 3 to 4 minutes 2) Add the cream cheese to the cream and mix them 3) Add the jello powder and milk, sweetened condensed to cream mixture and mix them for 5 minutes Crust 1) Melt the butter 2) Mix the melted butter with biscuit crumbs

The final step that to add the ingredient together 1) Put the crust at the end of the cheese cake pan 2) Put the cream at the top of the crust 3) put the pan in refrigerator for 2 hours 4) after 2 hours, add the blueberry pie filling at the top and put back at the refrigerator for another 2 hours

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 41887% of calories from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 25g 127%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 264mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 29% Vitamin C 1%
Calcium 13% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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