Tuesday, April 28, 2009

Blueberry Cheesecake

Photo by: trinitychau

crust:
1 1/4 cups crushed graham crackers
3 Tablespoon melted butter
1 Tablespoon refined sugar

filling:
450 grams softened cream cheese
1 cup sugar
4 eggs
1/2 cup heavy cream
1 tsp vanilla
Blueberry Comstock filling

Procedure:
Preheat oven to 350°F
Line 9" spring form fan with foil or parchment paper
In a bowl, put together all ingredients for the crust. Press into the bottom of a foil-lined 9" spring form pan. Refrigerate to set for 2 hours.
In your mixing boil beat the cream cheese til smooth and soft and slowly add sugar.
Add eggs one at a time mixing well every after addition.
Fold in heavy whipped cream. and vanilla.
Note: for a less airy and volume, do not whip the cream, just blend well with the cream cheese. Pour over crust.
Bake in the oven for 45 to 50 minutes.
Cool completely.
Top with blueberry filling. Chill for 4 hours before serving.

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