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Blueberry Cheesecake Glaze

Fettuccine.Inn's picture
Ingredients
  Graham cracker crumbs 2 1⁄2 Cup (40 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Butter 1⁄4 Cup (4 tbs), melted
  Soft cream cheese 12 Ounce (Three 4 Ounce Each Packages)
  Eggs 2
  Sour cream 3⁄4 Cup (12 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Grated lemon rind 1⁄2 Teaspoon
  Vanilla extract 1⁄4 Teaspoon
  Currant jelly 1⁄2 Cup (8 tbs)
  Water 1⁄2 Tablespoon
  Blueberries 1 Cup (16 tbs), washed
Directions

GETTING READY
1) Preheat the oven to 325°F.
2) Combine cracker crumbs with 1/4 cup sugar and blend in butter.
3) Take a buttered spring form pan and press this mixture evenly over the bottom and sides.
4) Chill thoroughly to prepare the crust.

MAKING
5) In a bowl, beat cream cheese until smooth.
6) Slowly beat in the remaining 1/2 cup sugar until the mix is creamy and smooth.
7) Gradually beat in eggs, one at a time.
8) Continue to add sour cream, heavy cream, rind and vanilla.
9) Pour this batter into the chilled crust.
10) Bake in the preheated oven for 1 hour and 10 minutes.
11) Turn off heat and let the cake stand in the oven for 60 minutes.
12) Then, remove from oven and cool completely.
13) With a knife, loosen the cake around the edges of the pan.
14) Slide the cake onto a serving plate.

FINALIZING
15) In a saucepan, combine jelly and water.
16) Cook over medium heat, stirring frequently until jelly melts.
17) Take off heat and cool slightly.
18) Spread the fresh blueberries over the cake.
19) Spoon the cooled jelly mixture over blueberries.
20) Chill for 30 minutes or until the glaze sets.

SERVING
21) Garnish the top and bottom edge of cake with rings of whipped cream and blueberries. Serve cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes
Servings: 
4

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