Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories626.9 kcal (31%)
Total Fat45.6 g (65%)
Carbs47.9 g (18%)
Sugars33.3 g (37%)
Protein9.1 g (18%)
Sodium401.2 mg (20%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings
Instructions
Step 1
1. Melt the butter and pour onto the cracker crumbs and mix well. Press into the bottom of a 9inch spring form pan. Bake at 325 F until the crust is set, about 10-12 minutes. Allow to cool


Step 2
2. In a large bowl beat the cream cheese with the flour, caster sugar, eggs, soured cream and vanilla extract with an electric mixer until light and fluffy

Step 3
3.Pour the mixture into the pan and bake for 35-40 minutes until set. Remove from the oven and leave to cool

Step 4
4. Heat half the blueberries in a pan with 2 tablespoons icing sugar and stir gently until juicy. Squash the blueberries with a fork then continue to cook for a few more minutes. Add the remaining blueberries, remove from the heat and allow to cool

Step 5
5. Pour the blueberries over the cheesecake just before serving.
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