Best Cheesecake With Blueberry Topping

The recipe Best Cheesecake With Blueberry Topping can be made in approximately 1 hour and 48 minutes. Watching your figure? This lacto ovo vegetarian recipe has 767 calories, 16g of protein, and 64g of fat per serving. For $2.87 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Natashas Kitchen has 2385 fans. A mixture of patty pan squash, sugar, water, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 53%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Cheesecake With Blueberry Topping, Raw blueberry cheesecake with crumb topping, and Blueberry lemon cakes with cheesecake topping.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 93 minutes

 

Ingredients:

4 cups frozen blueberries

2 tsp cornstarch

2 ½ lb cream cheese (5 blocks - 8oz each)

1 ½ cups graham cracker crumbs

1 Tbsp lemon juice

A springform pan where the sides loosen and the bottom comes out.

¼ cup sour cream

2 Tbsp sugar

6 Tbsp (3/4 stick) melted, unsalted butter

1 ½ tsp vanilla extract

¼ cup water

7 whole large eggs (at room temp)

Equipment:

springform pan

hand mixer

bowl

oven

butter knife

sauce pan

frying pan

Cooking instruction summary:

Combine graham cracker crumbs, sugar and melted butter – mix well. Pour into a 9 or 9 ½ inch springform pan. Use a large spoon to press the crumbs evenly into the bottom of the pan. Bake for 8 minutes. Let cool to room temperature.Mix the cream cheese and sugar in the bowl of an electric mixer on medium-high speed using paddle attachment (or use an electric hand mixer).Mix until light and fluffy (5 minutes), scrape the bowl down as necessary so you don't get chunks of cream cheese.Reduce the speed to medium and add eggs, 1 at a time.Reduce speed to low and add sour cream and vanilla.Mix well and pour into crust.Without opening the oven door, Reduce oven temperature to 225 °F and bake for 1 hour and 5 minutes until the center is almost set. Try not to open the oven door because you will lose heat that way and it won't bake properly and may crack.Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled.When ready to serve the cheesecake, carefully run a butter knife around the sides of the cake. Unlatch and remove the springform pan. Serve the cake on the base of the pan.In a saucepan, combine the sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add blueberries and cook until lightly bubbly. Don’t boil. Let cool to room temp and spread on top of the cheesecake when serving. You can make this sauce ahead of time and serve the next day as well. This recipe is great for parties and is sure to please. Enjoy!

 

Step by step:


1. Combine graham cracker crumbs, sugar and melted butter – mix well.

2. Pour into a 9 or 9 ½ inch springform pan. Use a large spoon to press the crumbs evenly into the bottom of the pan.

3. Bake for 8 minutes.

4. Let cool to room temperature.

5. Mix the cream cheese and sugar in the bowl of an electric mixer on medium-high speed using paddle attachment (or use an electric hand mixer).

6. Mix until light and fluffy (5 minutes), scrape the bowl down as necessary so you don't get chunks of cream cheese.Reduce the speed to medium and add eggs, 1 at a time.Reduce speed to low and add sour cream and vanilla.

7. Mix well and pour into crust.Without opening the oven door, Reduce oven temperature to 225 °F and bake for 1 hour and 5 minutes until the center is almost set. Try not to open the oven door because you will lose heat that way and it won't bake properly and may crack.

8. Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled.When ready to serve the cheesecake, carefully run a butter knife around the sides of the cake. Unlatch and remove the springform pan.

9. Serve the cake on the base of the pan.In a saucepan, combine the sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add blueberries and cook until lightly bubbly. Don’t boil.

10. Let cool to room temp and spread on top of the cheesecake when serving. You can make this sauce ahead of time and serve the next day as well. This recipe is great for parties and is sure to please. Enjoy!


Nutrition Information:

Quickview
795k Calories
18g Protein
67g Total Fat
32g Carbs
6% Health Score
Limit These
Calories
795k
40%

Fat
67g
103%

  Saturated Fat
36g
226%

Carbohydrates
32g
11%

  Sugar
19g
21%

Cholesterol
352mg
117%

Sodium
749mg
33%

Alcohol
0.27g
2%

Get Enough Of These
Protein
18g
36%

Vitamin A
2493IU
50%

Phosphorus
314mg
31%

Selenium
20µg
29%

Vitamin B2
0.48mg
28%

Calcium
192mg
19%

Vitamin K
19µg
18%

Vitamin B5
1mg
17%

Vitamin B12
0.86µg
14%

Manganese
0.28mg
14%

Zinc
1mg
13%

Vitamin D
1µg
13%

Iron
2mg
13%

Folate
49µg
12%

Potassium
391mg
11%

Vitamin B6
0.22mg
11%

Vitamin E
1mg
11%

Vitamin B1
0.15mg
10%

Vitamin C
7mg
10%

Vitamin B3
1mg
9%

Fiber
2g
9%

Magnesium
35mg
9%

Copper
0.12mg
6%

covered percent of daily need
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Related Videos:

Dessert: Best Cheesecake with Blueberry Topping - Natasha's Kitchen

 

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Food Trivia

Onion is Latin for large pearl. A basket of onions was considered a respectable funeral offering in ancient Egypt, second only to a basket of bread. Onions, with their circular layers, represented eternity and were found in the eyes of King Ramses IV who died in 1160 B.C.

Food Joke

Eating on his own Issy’s wife is unwell and so Issy is sitting in a restaurant on his own for a change. He spends a good deal of time looking at the menu and even when the waiter returns to take his order, Issy is still poring over the menu. The waiter clears his throat and asks, "Ahem, excuse me for asking, sir, but is there a problem with the menu?" "No there isn’t," Issy replies. "It’s just that my wife Betty usually tells me what I am allowed to eat, and she’s not here." "That`s no problem," says the waiter, "the soup of the day is chicken soup with lokshen and to make it real tasty we add giblets and chicken fat. But…. I’m sure your wife would want you to have the tomato juice." The waiter then continues. "Today’s special is potted flanken nosh-up. This is made with especially fatty meat to which we add potatoes and carrots and leave the whole caboodle in the oven for almost eight hours. We then serve it with home made challah bread for dipping into the gravy. But….. I’m sure your wife would want you to have the boiled chicken wings and rice." On hearing this, Issy puts down the menu and says, "Nag nag, nag. That`s all Betty ever does. I`m tired of her telling me what to do. I`ll have the chicken soup and flanken nosh-up."

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