Ingredientes para Blueberry Cream Cheesecake
- Graham Wafer Crumbs
- Vanilla Wafer Crumbs
- Blanched Almond
- ¼ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling)
- Butter
- Egg
- 1 teaspoon vanilla extract
- Almond Extract
- 2 cups fresh or frozen blueberries
- 8 ounces cream cheese (two 4oz packages)
- Sour Cream
- 2 large eggs
- Lemon Juice
- Fresh Lemon Juice
- Tapioca Starch
- Water
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Cómo preparar Blueberry Cream Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened. Press mixture firmly into the bottom of the prepared springform pan.
- Make the filling: In a large bowl, beat 8 ounces cream cheese until smooth and creamy. Gradually beat in 1 cup granulated sugar until combined. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, gently fold in 2 cups fresh or frozen blueberries. Pour filling over the crust.
- Place springform pan in a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 95 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Once chilled, carefully remove the sides of the springform pan. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
173g
Fat
76g
Carbs
20g
