Try this Blueberries and Cream Cheesecake recipe, or contribute your own.
Suggest a better descriptionFor 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 degrees. 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.
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 16 | ||
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Calories: 726 | ||
Calories from Fat: 461 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.3g | 68 % | |
Saturated Fat 24.9g | 125 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 708.5mg | 218 % | |
Sodium 512.1mg | 18 % | |
Potassium 292.8mg | 8 % | |
Total Carbohydrate 48.5g | 14 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 47.4g | ||
Protein 20.1g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 726
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