Blueberry Cheesecake Recipe

Name: Blueberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 3/4 cup sugar; 2 tsp vanilla extract; 3 3/4 lbs cream cheese; 1 2/3 cups whipping cream; 6 None eggs; 1 1/4 cups milk; 3/4 cup cornstarch; 2.5 oz chopped almonds; 7 oz blueberry jam; 1 lb blueberries

Servings: persons

1/2 cup butter, softened
3/4 cup sugar
2 tsp vanilla extract
3 3/4 lbs cream cheese
1 2/3 cups whipping cream
6 None eggs
1 1/4 cups milk
3/4 cup cornstarch
2.5 oz chopped almonds
7 oz blueberry jam
1 lb blueberries

1
Preheat the oven to 325u00b0F. Beat the butter, sugar and vanilla extract until creamy. Fold in the cream cheese, cream and eggs and stir well. Mix the milk and cornstarch until smooth and add the mixture to the cream, stirring well. Stir in the almonds and pour the mixture into a greased 10 x 12, 2 inch high baking dish. Smooth the surface of the batter and place the dish into a roasting pan of hot water. Bake for 60-70 mins. Carefully remove from the oven and leave to cool on a wire rack.
2
Heat the jam, stirring until smooth. Stir in the blueberries and spread the mixture evenly on the cheesecake. Cut it into pieces and serve.

2700

kcal

Calories

229

Fat

112

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter, softened, 3/4 cup sugar, 2 tsp vanilla extract, 3 3/4 lbs cream cheese, and more.

Yes, Blueberry 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.

Blueberry Cheesecake

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