HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Blueberry Ripple Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 cup graham cracker crumbs 2 tbsp. brown sugar 3 tbsp. melted butter Filling: 1 cup frozen, thawed blueberries 2 tbsp. sugar 1 tsp. cornstarch 1/8 tsp. cinnamon 2 tbsp. plus 2 tsp. fresh lemon juice 24 ounces cream cheese, softened 14 ounce can sweetened condensed milk 1 tsp. grated lemon peel 1 tsp. vanilla extract 3 large eggs Directions For Crust: Preheat oven to 350 degrees. Wrap outside of a 9 inch springform pan tightly with foil. Combine graham crumbs and sugar in a medium bowl. Stir in melted butter until crumbs are evenly moistened. Press crust mixture into the bottom of the prepared pan. Bake crust 10 minutes. Transfer to a rack and cool completely. For Filling: Combine blueberries, sugar, cornstarch and cinnamon in a medium saucepan. Bring to a boil, stirring, over medium heat. Boil 1 minute. Transfer mixture to a blender. Add 2 tsp. lemon juice and puree until smooth. Transfer mixture to a medium bowl and cool completely. Preheat oven to 300 degrees. Beat cream cheese in a large bowl until light and fluffy. Beat in condensed milk, 2 tbsp. lemon juice, lemon peel and vanilla until smooth. Beat in eggs 1 at a time, beating after each addition. Pour batter over crust. Drizzle blueberry puree over top and swirl with the tip of a knife. Place springform in a large roasting pan. Add hot water to come halfway up sides of springform. Bake cheesecake 50 to 60 minutes until center is set. Remove cheesecake from water bath and discard foil. Transfer to a rack and cool to room temperature. Cover and refrigerate 6 hours or overnight before serving. Serves 12. Related Recipes •   Old Fashioned Crab Cakes •   Potato-Onion Cakes •   Silver Dollar Crab Cakes •   White Chocolate Cheesecake Tart •   Easy Baked Blueberry Pancake with Blueberry Syrup •   Easy Summer Berry Cheesecake Squares •   Old Fashioned Chocolate Cake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Shrimp Cakes Boston Style •   Sticky Toffee Pudding Cakes •   Quick and Easy Blueberry Turnovers •   Crab Cakes •   Old Fashioned Cod Cakes •   Mediterranean Style Crab Cakes •   Crab Cakes with Creamy Garlic Chili Sauce •   Individual Warm Banana Cakes •   Picnic Blueberry Cream Cheese Squares •   Individual Hot Chocolate Cakes •   New England Style Cod Cakes •   Mini Pineapple Upside Down Cakes View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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