Very Blueberry Cheesecake
91
Very Blueberry Cheesecake recipe
Ingredients
| 1 ½ | cups |
vanilla wafer crumbs
|
* |
| ¼ | cup |
margarine
melted |
|
| 1 | each |
gelatin, unflavored
|
* |
| ¼ | cup |
water
cold |
|
| 16 | ounces |
cream cheese
softened |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | cups |
blueberries
fresh |
|
| 7 | ounces |
marshmallow cream
|
Directions
Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Chill.
Soften gelatin in water, stir over low heat until dissolved.
Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended.
Blend in juice and peel. Beat in marshmallow creme, fold in whipped topping.
Purée blueberries, fold into cream cheese mixture.
Chill until firm.
Garnish with blueberry jelly if desired.
Nutrition Facts
Serving Size 68g (2.4 oz)Amount per Serving
Calories 83065% of calories from fat
% Daily Value *
Total Fat 60g
92%
Saturated Fat 34g
169%
Trans Fat
0g
Cholesterol 129mg
43%
Sodium 578mg
24%
Total Carbohydrate
22g
22%
Dietary Fiber 2g
8%
Sugars g
Protein
23g
Vitamin A 43%
•
Vitamin C 16%
Calcium 14%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
