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    You are in: Home / Recipes / Lemon Blueberry Cheesecake Recipe
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    Lemon Blueberry Cheesecake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 14, 2009

      I love blueberry and lemon flavors together and this cheesecake was wonderful. For the crust I used Nilla brand vanilla wafers and they worked nicely. Used fresh lemon juice for the filling and frozen/thawed blueberries for the topping. This is well worth the wait! Thank you Country Lady for posting this recipe! Made and reviewed for Iron Chef....Secret Ingredient recipe tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2009

      Sounds lovely reading it except one thing: ALWAYS cream/soften your cream cheese FIRST. Even at room temperature it cannot be mixed into the egg/sugar mix. You will get lumpy cheesecake.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2009

      My family loves this recipe. I do use light cream cheese and low fat sour cream and it is great! Fresh lemon juice is also a bonus. Thanks for sharing this recipe!

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    Nutritional Facts for Lemon Blueberry Cheesecake

    Serving Size: 1 (1751 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 400.7
     
    Calories from Fat 287
    71%
    Total Fat 31.8 g
    49%
    Saturated Fat 19.5 g
    97%
    Cholesterol 158.8 mg
    52%
    Sodium 252.8 mg
    10%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 0.6 g
    2%
    Sugars 19.5 g
    78%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    vanilla wafers

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