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Blueberry Cheesecake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)127.1797
Energy (kCal)5229.8451
Carbohydrates (g)379.1206
Total fats (g)364.3745
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, beat the cream cheese, heavy cream, eggs, sugar, cornstarch, flour, vanilla, and lemon juice. | 2. Blend in the sour cream, butter, and blueberries. | 3. Pour the mixture into a well-buttered 9 inch springform pan. | 4. Bake in a preheated 350º oven for 1 hour. | 5. Refrigerate overnight. | 6. Carefully remove the sides of the springform pan and decorate the cake by sprinkling the top with the powdered sugar. For best results, let the cake stand at room temperature for 2 hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream cheese 2 lbs softened 2676.2461 31.7521 64.4113 259.4598
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    egg 6 429.0 2.16 37.68 28.53
    sugar 1 1/2 cups granulated 479.7 90.012 15.015 7.4879999999999995
    cornstarch 3 tablespoons 91.44 21.9048 0.0624 0.012
    vanilla extract 1 1/2 1/2 18.144000000000002 0.797 0.0038 0.0038
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    butter 1/4 melted sweet 21.375 0.9821 0.6679 1.8
    blueberry 1 3/4 3/4 147.63 37.5291 1.9166 0.8547
    sugar 1 1/2 1/2 powdered 700.2 179.58599999999998 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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