Blueberry
Cheesecake
Submitted by:
Eleanor
Johnson |
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" Can
be made any time of the year, thanks to frozen blueberries. "
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| Ingredients |
- 1 cup graham
cracker crumbs
- 2 tablespoons white
sugar
- 1/4 cup melted
butter
- 2 (8
ounce) packages cream cheese, softened
- 1 cup sour
cream
- 3/4 cup white
sugar
- 1 teaspoon vanilla
extract
- 2 tablespoons all-purpose
flour
- 4 eggs
- 2 cups frozen
blueberries, dry pack
- 1/3 cup blueberry
jelly
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| Directions |
| 1 |
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Combine
crumbs, 2 tablespoons sugar and butter. Pat mixture into the
bottom of a 9 inch springform pan.
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| 2 |
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Mash
cream cheese until soft and creamy. Gradually beat in sour cream,
3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
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| 3 |
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Pour
mixture into crumb-lined pan. Bake in a preheated 325 degree F
(165 degrees C) oven for 1 hour or until firm to the touch.
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| 4 |
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Cool
and then remove cake from pan by loosening edges with a knife.
Place frozen blueberries on top of cake. Melt jelly and spoon over
blueberries to glaze. Chill until ready to serve.
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| Makes
1 - 9 inch cake
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Nutrition
at a glance
Servings
Per Recipe: 12 |
amount
per serving |
| Calories |
358 |
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| Protein |
6g |
| Total
Fat |
23g |
| Sodium |
226mg |
| Cholesterol |
131mg |
| Carbohydrates |
32g |
| Fiber |
1g |
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