Baked New York Style Cheesecake with a Blueberry Ripple
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
500.0 gram Bega Cream Cheese8.0 serving Oreo Cookies (3 cookies)1.0 tbsp Star Margarine0.75 cup, unpacked Brown Sugar15.0 gram MAGNOLIA All Purpose Flour3.0 large Egg, fresh, whole, raw1.0 tbsp Vanilla Extract0.5 cup Duncan Hines Blueberry
Let out your cream cheese to rest at room temperature.
Start with the crust.
Separate Cookie from Cream
Pulverize cookies.
Melt Cream with Butter or Margarine in the microwave.
Mix cream and butter mix with the pulverized cookies and press into the baking pan with a flat surface.
Put into the freezer to set
Take your mixer and cream butter, sugar, vanilla and egg yolks together until runny and fluffy.
Separate into two parts.
Combine 0.5 cups of bluberry into one of them and mix.
Make a meringue with egg whites and fold into the two mixes separately.
Now you have two separate mixes.
Take out the pan from the freezer.
Put one cup at a time for each mixture. Alternate blueberry mix and vanilla mix. Alternate as you go.
Tap the entire thing on your counter to pop air bubbles.
Bake at 350° for 25-40 minutes.
Stop the oven when only the middle is jiggly.
DO NOT TAKE IT OUT..
Let it cool down in the oven.
Then put in the fridge overnight or 3 hours.
Cut into it and enjoy!
Serving Size: 1/16th
Number of Servings: 16.0
Recipe submitted by SparkPeople user JIASEEDS.
Serving Size: 1/16th
Number of Servings: 16.0
Recipe submitted by SparkPeople user JIASEEDS.
Nutritional Info Amount Per Serving
- Calories: 248.7
- Total Fat: 15.7 g
- Cholesterol: 34.9 mg
- Sodium: 219.4 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 0.6 g
- Protein: 4.4 g
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