Blueberries N Cream Cheesecake Recipe

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Blueberries N Cream Cheesecake
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Ingredients
15
Count
Nutrition
225
Calories
Total time
61
Minutes
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Ingredients:

  • 2 cups gingersnap crumbs (about 40 cookies) or 2 cups vanilla wafer crumbs (about 40 cookies)
  • 1/3 cup melted butter
  • 1 tbsp cornstarch
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 5 large eggs
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups sour cream
  • 2 tbsp sugar
  • 1/4 cup sugar
  • 1/4 cup water

Directions:

  1. Combine cookie crumbs and butter. Press into bottom and 1 up the sides of a lightly greased 9” springform pan. Bake at 325 for 12 minute Cool on wire rack.
  2. Process 2 1/2 cups blueberries and 1 T. cornstarch in container of electric blender until smooth - can also use a food processor.
  3. Cook blueberry puree in saucepan over med-high heat 8 minutes or until slightly thickened, stirring constantly. Set mixture aside to cook. Reserve 1/2 cup puree for glaze.
  4. Beat cream cheese at med. speed with an electric mixer until light and fluffy.
  5. Gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition.
  6. Stir in 2 T. cornstarch and salt.
  7. Pour batter into prepared crust. Pour blueberry puree over cheesecake batter; gently swirl with a knife.
  8. Bake at 325 for 1 hour and 5 minutes or until almost set in center.
  9. Remove from oven, and cool in a wire rack 20 minutes.
  10. Combine sour cream, 2 T. sugar and vanilla in small bowl; stir well. Spread sour cream mixture over cheesecake.
  11. Bake at 325 for 10 more minutes. Cool completely on wire rack, cover and chill 8 hours.
  12. Combine reserved 1/2 cup blueberry puree, 1/4 cup sugar and water in a small saucepan; cook over med. heat, stirring constantly, 8 minutes or until thickened. Gently fold remaining 1 cup blueberries; remove from heat and cool.
  13. Remove sides of pan before serving.
  14. Spoon blueberry glaze over cheesecake, allowing it to drip down sides. Garnish with fresh blueberries or strawberries, if desired. Makes 1 nine inch cheesecake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 225.01 Kcal (942 kJ)
Calories from fat 114.41 Kcal
% Daily Value*
Total Fat 12.71g 20%
Cholesterol 108.78mg 36%
Sodium 122.88mg 5%
Potassium 134.82mg 3%
Total Carbs 24.23g 8%
Sugars 18.11g 72%
Dietary Fiber 0.88g 4%
Protein 4.78g 10%
Vitamin C 4.6mg 8%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 64mg 6%
Amount Per 100 g
Calories 176.96 Kcal (741 kJ)
Calories from fat 89.98 Kcal
% Daily Value*
Total Fat 10g 20%
Cholesterol 85.55mg 36%
Sodium 96.64mg 5%
Potassium 106.03mg 3%
Total Carbs 19.05g 8%
Sugars 14.24g 72%
Dietary Fiber 0.69g 4%
Protein 3.76g 10%
Vitamin C 3.6mg 8%
Iron 0.3mg 2%
Calcium 50.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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