Blueberries N' Cream Cheesecake – a delicious recipe with fresh blueberries, cornstarch, cream cheese, sugar, eggs, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine first 2 ingredients in container of an electric blender; cover and process on high speed until smooth.
2
Cook blueberry mixture in a saucepan, over medium-high heat, stirring constantly, about 15 minutes or until slightly thickened.
3
Set to cool, reserving 1/2 cup for glaze.
4
Beat cream cheese until light and fluffy; gradually add 1 cup sugar beating well.
5
Add eggs, one at a time, beating after each addition.
6
Stir in 2 tablespoons cornstarch and salt.
7
Pour into a greased 9-inch spring-form pan. Pour blueberry mixture over cheesecake batter, gently swirl with a knife.
8
Bake at 325u00b0 for 45 minutes or until set.
9
Remove from oven and cool on a wire rack 20 minutes.
1093
kcal
Calories
55
g
Fat
131
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 1/2 c. fresh blueberries, 1 Tbsp. cornstarch, 3 (8 oz.) pkg. cream cheese, 1 c. sugar, and more.
Yes, Blueberries N' Cream Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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