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Blueberry Crusted Ice Box Cheesecake Recipe
|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|
|Cream cheese package||375 Gram (3 Packages, 125 Gram Each)|
|Icing sugar||60 Milliliter|
Serving size: Complete recipe
Calories 3121 Calories from Fat 1856
% Daily Value*
Total Fat 207 g318.2%
Saturated Fat 51.1 g255.6%
Trans Fat 0 g
Cholesterol 493.8 mg
Sodium 138 mg5.7%
Total Carbohydrates 292 g97.2%
Dietary Fiber 12 g48%
Sugars 243 g
Protein 41 g82.5%
Vitamin A 22.8% Vitamin C 80.8%
Calcium 16% Iron 13.5%
*Based on a 2000 Calorie diet
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.