Blueberry Cheesecake Recipe

Looking for an easy Blueberry Cheesecake recipe? Learn how to make Blueberry Cheesecake using healthy ingredients.


Submitted by MichaelJM1960

Makes 12 servings



Ingredients: 1 cup graham cracker crumbs 1 cup vanilla wafers, low fat 1 tablespoon corn starch 5 Tablespoon sugar 4 Tablespoon melted butter 1 1/2 pound cream cheese 1 Cup sugar 2 1/2 cups blueberries 1/4 teaspoon salt 8 ounce mascarpone cheese 5 eggs 1 4/5 grams gelatine

Recipe Ingredients for Blueberry Cheesecake

1 cup graham cracker crumbs
1 cup vanilla wafers, low fat
1 tablespoon corn starch
5 tablespoon sugar
3 tablespoon melted butter
1 1/2 pound cream cheese
1 cup sugar
2 cups blueberries
1/4 teaspoon salt
8 ounce mascarpone cheese
5 eggs
1 4/5 grams Gelatine

Recipe Directions for Blueberry Cheesecake

  1. Preheat oven to 325.

  2. Prepare Crust:

  3. Combine 1 Cup crushed Graham Cracker Crumbs, 1 Cup of Reduced Fat Vanilla Wafers, and 3 tablespoons of sugar in a Bowl.

  4. Prepare a 9" Springform Pan:

  5. Spray a 9" Springform Pan with Nonstick Spray or coat lightly with butter. (I use parchment paper on bottom of pan for some recipes, but not this one because its topped with a puree, so you won't be able to flip it to remove the paper).

  6. Add 4 tablespoons melted butter to dry crumb and sugar mixture and blend with a fork until comletely mixed.

  7. Pour crumbs into pan and tighly and evenly pack into place and then bake at 325 for 10-12 minutes.

  8. Prepare the blueberry puree:

  9. In a food processor blend 2 cups of blueberrys and 1 tablespoon of corn starch until smooth.

  10. Transfer misture to a small sauce pan and bring to a boil stirring occasionally. When boiling reduce heat to medium hgh and cook for 6 minutes stirring constantly as it thiickens. Remove 1/2 cup from the mixture for the topping..

  11. Prepare the Cheesecake Filling:

  12. Combine the Cream Cheese and Marscapone and beat until well blended.

  13. Add 1 Cup of Sugar, the gelatine, and 1/4 teaspoon of salt and mix for another 3 minutes.

  14. Add the 5 eggs one egg at a time while blending. Scrape down the sides of the mixing bowl as necessary to make sure all ingredients are blended thoroughly.

  15. Create and Bake the Pie:

  16. Pour the cheese filling into the springform pan.

  17. Spoon the 1 1/2 cups of puree onto the top of the cheesecake (do not stir in).

  18. Place the springform pan in a larger pan or dish and fill with boiling water to at least halfway (preferrably 3/4) up outside of springform pan.

  19. Bake the cake for 1:15 minutes until center is barely loose and top starts to brown slightly.

  20. Remove from oven.

  21. Add Blueberry sour cream puree topping:

  22. Mix together 1 1/2 cups sour cream, 1 tablespoon of sugar and the 1/2 cup of leftover blueberry puree until well blended. Spread evenly across top of cheesecake and bake for another 11-13 minutes.

  23. Pull from oven and allow to cool to room temperature. Run a knife around the edge so it doesn't stick the the edges when cooling.

Categories

Dessert

Nutrition Facts
Serving Size 159.4g
Amount Per Serving
Calories
445
Calories from Fat
258
% Daily Value*
Total Fat
28.7g
44%
Saturated Fat
16.7g
84%
Trans Fat
0.0g
Cholesterol
151mg
50%
Sodium
364mg
15%
Potassium
138mg
4%
Total Carbohydrates
39.1g
13%
Dietary Fiber
1.2g
5%
Sugars
28.4g
Protein
9.9g
Vitamin A 21% Vitamin C 4%
Calcium 10% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
    Bad points
  • High in saturated fat
  • High in cholesterol
  • High in sugar
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