Blueberries and cream cheesecake
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Blueberries and cream cheesecake
  Blueberries    Cream cheese    Creams    Cheesecakes  
Last updated 6/12/2012 1:09:21 AM. Recipe ID 36261. Report a problem with this recipe.
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      Title: Blueberries and cream cheesecake
 Categories: Creamcheese
      Yield: 16 Servings
     12 oz Vanilla wafer cookies;crush
    3/4 c  Butter; melted

      5    8 oz packages cream cheese
  1 1/2 c  Granulated sugar
      6    Eggs
      2    Egg yolks
      3 tb All-purpose flour
      3 ts Vanilla extract
    1/4 c  Whipping cream

      3 tb Cornstarch
      1 c  Plus 3 tb water, divided
      1 c  Granulated sugar
     16 oz Blueberries
  For crust, combine cookie crumbs and butter. Press into bottom and
  halfway up sides of a greased 9-inch springform pan. Cover and
  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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Recipe ID 36261 (Apr 03, 2005)

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