Back to Blueberry Cheesecake
Printable Area
Blueberry Cheesecake
By LAURIE on July 24, 2006
0 Reviews
- Prep Time: 15 mins
- Total Time: 1 hrs 15 mins
- Yield: 1 cheesecake
About This Recipe
"This one is rich and decadent and not for the faint of heart! A baked cheesecake that has no crust. This needs to refrigerate for at least 8 hours then set at room temp for 2 so plan ahead. From Cheesecake Madness."
Ingredients
- 2 lbs cream cheese, softened
- 1/2 cup heavy cream
- 6 eggs
- 1 1/2 cups granulated sugar
- 3 tablespoons cornstarch
- 1 1/2 tablespoons vanilla extract
- 2 tablespoons lemon juice
- 1 cup sour cream
- 1/4 lb sweet butter, melted
- 1 3/4 cups fresh blueberries
- 1 1/2 teaspoons powdered sugar
Directions
- In a large bowl, beat the cream cheese, heavy cream, eggs, sugar, cornstarch, flour, vanilla, and lemon juice.
- Blend in the sour cream, butter, and blueberries.
- Pour the mixture into a well-buttered 9 inch springform pan.
- Bake in a preheated 350º oven for 1 hour.
- Refrigerate overnight.
- Carefully remove the sides of the springform pan and decorate the cake by sprinkling the top with the powdered sugar. For best results, let the cake stand at room temperature for 2 hours before serving.
Page 2 of 2
Blueberry Cheesecake (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (2309 g)
Servings Per Recipe: 1
- Amount Per Serving
- %
- Calories 6799.1
- Calories from Fat 4781
- 70%
- Amount Per Serving
- %
- Total Fat 531.3g
- 817%
- Saturated Fat 324.3g
- 1621%
- Cholesterol 2775.1mg
- 925%
- Sugars 336.5 g
- Sodium 3291.7mg
- 137%
- Total Carbohydrate 407.1g
- 135%
- Dietary Fiber 6.4g
- 25%
- Sugars 336.5 g
- 1346%
- Protein 118.9g
- 237%
Reviews
© 2013 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/178933
Advertisement