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Ingredients
US|METRIC
- 1/2 cup butter (softened)
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 3 3/4 pounds cream cheese
- 1 2/3 cups whipping cream
- 6 eggs
- 1 1/4 cups milk
- 3/4 cup cornstarch
- 2 1/2 ounces chopped almonds
- 7 ounces blueberry jam
- 1 pound blueberries
Directions
- Preheat the oven to 325°F. Beat the butter, sugar and vanilla extract until creamy. Fold in the cream cheese, cream and eggs and stir well. Mix the milk and cornstarch until smooth and add the mixture to the cream, stirring well. Stir in the almonds and pour the mixture into a greased 10 x 12, 2 inch high baking dish. Smooth the surface of the batter and place the dish into a roasting pan of hot water. Bake for 60-70 mins. Carefully remove from the oven and leave to cool on a wire rack.
- Heat the jam, stirring until smooth. Stir in the blueberries and spread the mixture evenly on the cheesecake. Cut it into pieces and serve.
NutritionView More
630Calories
Sodium18% DV430mg
Fat78% DV51g
Protein22% DV11g
Carbs11% DV34g
Fiber4% DV1g
| Calories630Calories from Fat460 |
| % DAILY VALUE |
| Total Fat51g78% |
| Saturated Fat28g140% |
| Trans Fat |
| Cholesterol230mg77% |
| Sodium430mg18% |
| Potassium290mg8% |
| Protein11g22% |
| Calories from Fat460 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber1g4% |
| Sugars23g46% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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