Blueberry Crusted Ice Box Cheesecake Recipe
Servings: 1
Ingredients
- 1 1/2 Tbsp. Soft butter
- 2 c. Fresh blueberries, divided
- 1/2 c. Granulated sugar, divided
- 1 env unflavoured gelatin
- 3/4 c. Whipping cream, divided
- 1 x Egg
- 3 pkt (125 g) cream cheese, at room temperature
- 1/4 c. Icing sugar
Directions
- 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.
- Have fun, Chef K
- Generously butter a 9" pie plate. Gently press about 1- 1/2 c. (375 ml)
- blueberries into the butter to line the pie plate. Sprinkle with 2 tbsp granulated sugar.
- Sprinkle the gelatin onto more than c. (75 ml) cream in a medium sauce pan to soften. Stir in the egg and the remaining c. (75 ml) granulated sugar.
- Place over medium heat, stirring constantly till mix thickens slightly and comes to a boil.
- Beat the cream cheese till smooth. Slowly add in the gelatin mix, beating till well blended. Beat the remaining c. (75 ml) whipping cream till stiff, fold into cream cheese mix. Pour mix into blueberry shell and refrigerate3-4 hrs. At serving time sprinkle with remaining blueberries and sifted icing sugar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 595g | |
| Calories 1311 | |
| Calories from Fat 511 | 39% |
| Total Fat 58.13g | 73% |
| Saturated Fat 33.45g | 134% |
| Trans Fat 0.0g | |
| Cholesterol 355mg | 118% |
| Sodium 411mg | 17% |
| Potassium 436mg | 12% |
| Total Carbs 193.33g | 52% |
| Dietary Fiber 7.8g | 26% |
| Sugars 143.55g | 96% |
| Protein 14.31g | 23% |
