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Have you made Blueberry Crusted Ice Box Cheesecake?
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Crusted Ice Box Cheesecake

Recipe Tags: Cheesecake Recipes

Date Added: January 04, 2014


1 1/2 Tablespoons Butter 1 1/2 Tablespoons Soft butter melted
2 Cups Fresh Blueberries 2 Cups Fresh blueberries divided
1/2 Cup Sugar 1/2 Cup Sugar divided
1 Unit Gelatin 1 Unit Envelope unflavoured gelatin
3/4 Cup Heavy Whipping Cream 3/4 Cup Heavy Whipping Cream divided
1 Unit Egg 1 Unit Egg Lg
3 Packages Cream Cheese 3 Packages (125 g) cream cheese at room temperature
1/4 Cup Icing Sugar 1/4 Cup Icing sugar sifted (10oz)
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1. With Christmas soon upon us I thought it would be nice to post some of my favorite cheesecakes all taken from my Simply Delicious cooking 2 cookbook.

2. Have fun, Chef K Generously butter a 9" pie plate.

3. Gently press about 1- 1/2 cups (375 ml) blueberries into the butter to line the pie plate.

4. Sprinkle with 2 tbsp granulated sugar. Sprinkle the gelatin onto more than cup (75 ml) cream in a medium sauce pan to soften.

5. Stir in the egg and the remaining cup (75 ml) granulated sugar.

6. Place over medium heat, stirring constantly until mixture thickens slightly and comes to a boil.

7. Beat the cream cheese until smooth. Slowly add the gelatin mixture, beating until well blended.

8. Beat the remaining cup (75 ml) whipping cream until stiff, fold into cream cheese mixture.

9. Pour mixture into blueberry shell and chill 3-4 hours.

10. At serving time sprinkle with remaining blueberries and sifted icing sugar.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Blueberries, MSG, Cheese, Natural Sweeteners allergies.
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