Blueberry Swirl Cheesecake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Graham cracker crumbs,
1 cup: Sugar,
3 tbsp: Sugar,
3: Eggs,
1/4 cup: Butter, melted
1 tsp: Vanilla,
2 tbsp: Butter, melted
1 can: Blueberry Pie Filling,
24 ounce: Cheese, Cream, soft
Directions:
Combine first 3 ingredients, mixing well. Press into bottom and up
sides of 9 in. spring form pan; set aside. Beat cream cheese with
electric mixer until light and fluffy. Gradually add 1 cup sugar,
mixing well. Add eggs, one at a time, beating well after each
addition. Add 1 tsp of vanilla and finish beating. Pour half of the
batter into the prepared pan. Spoon the pie filling on top of the
batter in a ring pattern about halfway from the edge of the cake. Be
careful not to spoon too much filling. I used half the can and
reserved the rest for topping the individual slices. Bake at 375 deg
for 30 minutes. Let cool to room temperature on a wire rack;
refrigerate 12 hours. Remove sides of pan. Hint:To keep the top from
cracking, turn off oven 5 minutes before 30 minutes are up. Let cake
cool with the oven being careful not to let cake burn.
Recipe By :
Source from luhu.jp
sides of 9 in. spring form pan; set aside. Beat cream cheese with
electric mixer until light and fluffy. Gradually add 1 cup sugar,
mixing well. Add eggs, one at a time, beating well after each
addition. Add 1 tsp of vanilla and finish beating. Pour half of the
batter into the prepared pan. Spoon the pie filling on top of the
batter in a ring pattern about halfway from the edge of the cake. Be
careful not to spoon too much filling. I used half the can and
reserved the rest for topping the individual slices. Bake at 375 deg
for 30 minutes. Let cool to room temperature on a wire rack;
refrigerate 12 hours. Remove sides of pan. Hint:To keep the top from
cracking, turn off oven 5 minutes before 30 minutes are up. Let cake
cool with the oven being careful not to let cake burn.
Recipe By :
Source from luhu.jp