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New York vanilla cheesecake with blueberries

New York vanilla cheesecake with blueberries

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Ingredients

Adjust Servings Per Person:
200g Cream Cheese
100g Butter
3 tbs Vegetable Oil
50g Large eggs
500gms Cornflour
30g Olive Oil

Nutritional information

10g
Fat
5g
Protein
15g
Carbs
500
Calories
10g
Trans Fat
7g
Sugars

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Features:
  • Gluten Free
  • Vegan
Cuisine:

My proper, baked cheesecake is a real treat – don't be shy with the blueberry sauce

  • 15 min
  • Serves 4
  • Hard

Ingredients

Directions

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Grease and line a 24cm springform cake tin and preheat the oven to 180ºC/350ºF/gas 4.

Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack.

Turn the oven to 200°C/400ºF/gas 6. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat with an electric whisk until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla and zest.

Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Bake for 40–45 minutes until the top is browned and the filling set around the edges. A piece of foil over the top will stop it browning too much. Let the cheesecake cool, then put in the fridge for 3 hours or overnight.

Put the blueberries in a pan, sprinkle over the sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Cool and serve with the cheesecake.

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Steps

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Artemis

Great cook all around . I created Yerevanet Recipes way back in 2007 as a resource for parents to see how easy it is to Prepare wholesome , delicious Armenian homemade food.

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Total Reviews: 1
Artemis

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