Blueberry Cheesecake

Blueberry Cheesecake is a lacto ovo vegetarian recipe with 10 servings. One portion of this dish contains roughly 11g of protein, 54g of fat, and a total of 799 calories. For $2.25 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is brought to you by Epicurious. From preparation to the plate, this recipe takes around 45 minutes. 237 people found this recipe to be scrumptious and satisfying. A mixture of sour cream, unsalted butter, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a rather bad spoonacular score of 36%. Blueberry Cheesecake Ice Cream: 10 Simple Steps to Sugar & Gluten-Free Perfection: Part 3, Blueberry Cheesecake, Easy Cheesecake – Blueberry Cheesecake Bars, and Blueberry Cheesecake are very similar to this recipe.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

PreparationMake crust: Position rack in center of oven and preheat to 375F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature. Make filling: Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight. Make topping: Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours. Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.

 

Step by step:

Make filling

1. Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour.

2. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla.

3. Pour filling into crust.

4. Place springform pan in large roasting pan.

5. Pour enough hot water into roasting pan to come 1 inch up sides of pan.

6. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed.

7. Let cheesecake stand in oven 1 hour.

8. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.

Make topping

1. Stir blueberry spread in large skillet over low heat until melted.

2. Remove from heat.

3. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.

4. Run small sharp knife around sides of cake to loosen. Release pan sides.

5. Transfer cake to platter.

6. Cut into wedges.

Make crust

1. Position rack in center of oven and preheat to 375F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil.

2. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan.

3. Bake until crust begins to brown, about 8 minutes.

4. Transfer crust to rack and cool. Maintain oven temperature.

Nutrition Information:

covered percent of daily need

 

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