The best delicious Blueberries And Cream Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberries And Cream Cheesecake recipe today!
Hello my friends, this Blueberries And Cream Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Blueberries And Cream Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Blueberries And Cream Cheesecake.
What Makes This Blueberries And Cream Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberries And Cream Cheesecake.
Ready to make this Blueberries And Cream Cheesecake Recipe? Let’s do it!
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-CRUST-
12 oz Vanilla wafer cookies;crush
3/4 c Butter; melted
FILLING
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
TOPPING
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 refrigerate.
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.
From
Yields
16 Servings
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