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Blueberry Crusted Ice Box Cheesecake

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Ingredients
  Soft butter 25 Milliliter
  Fresh blueberries 500 Milliliter, divided
  Granulated sugar 125 Milliliter, divided
  Gelatin envelope 1⁄4 Ounce (1 Envelope)
  Whipping cream 160 Milliliter, divided
  Egg 1
  Cream cheese package 375 Gram (3 Packages, 125 Gram Each)
  Icing sugar 60 Milliliter
Directions

Generously butter a 9" (23 cm) pie plate.
Gently press about 1 1/2 cups (375 ml) blueberries into the butter to line the pie plate.
Sprinkle with 2 tbsp (30 ml) granulated sugar.
Sprinkle the gelatin onto more than 1/3 cup (80 ml) cream in a medium sauce pan to soften.
Stir in the egg and the remaining 1/3 cup (80 ml) granulated sugar.
Place over medium heat, stirring constantly until mixture thickens slightly and comes to a boil.
Beat the cream cheese until smooth.
Slowly add the gelatin mixture, beating until well blended.
Beat the remaining 1/3 cup (80 ml) whipping cream until stiff, fold into cream cheese mixture.
Pour mixture into blueberry shell and chill 3-4 hours.
At serving time sprinkle with remaining blueberries and sifted icing sugar.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Beating
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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