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Cheese Cake with Frozen Blueberry Topping

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Rate this recipe 4.1/5 (12 Votes)

Ingredients

  • 1 package (8 oz) Phillidelpia cream cheese
  • 1 can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 tsp vanilla extract
  • 1 pie crust
  • 1 can cherry pie filling
  • 1 egg ( for crust)
  • Topping
  • 1/2 cup frozen blueberries
  • 1/4 cup water
  • 1 tsp lemon juice
  • 1 dessert spoon ( tablespoon) sugar ( to taste)
  • 1 tsp corn starch
  • water

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

- Scramble egg and brush on the crust. Bake at 375 F for approx. 5 min (until golden brown). Take out and let cool.

Step 2

-Take out cream cheese and let soften at room temperature.

Step 3

- Beat cream cheese in a medium bowl til light and fluffy. Slowly add condensed milk, making sure there are no clumps. Stir in lemon juice and vanilla.

Step 4

- If there are clumps, put through a sieve.

Step 5

- Pour onto the crust and chill for a a min. of 3 hours. Spread filling on the cake, and chill again for a min. of 1 hour.

Step 6

- For topping add all the ingredients and boil for 2 mins. Mix 1 tsp corn starch with 1 dessert spoon water and ADD to the blueberries mix. Boil the mix till it thickens and then take off from the heat. When cooled put on the cheesecake

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