Birthday

Baked New York Style Cheesecake with a Blueberry Ripple is for Dessert.

Baked New York Style Cheesecake with a Blueberry Ripple takes 180 minutes to prepare.

Baked New York Style Cheesecake with a Blueberry Ripple takes 30 minutes to cook.

Baked New York Style Cheesecake with a Blueberry Ripple makes 16 servings.

The ingredients for Baked New York Style Cheesecake with a Blueberry Ripple are:

500.0 gram Bega Cream Cheese
8.0 serving Oreo Cookies (3 cookies)
1.0 tbsp Star Margarine
0.75 cup, unpacked Brown Sugar
15.0 gram MAGNOLIA All Purpose Flour
3.0 large Egg, fresh, whole, raw
1.0 tbsp Vanilla Extract
0.5 cup Duncan Hines Blueberry

Here is how you make Baked New York Style Cheesecake with a Blueberry Ripple:

Let out your cream cheese to rest at room temperature. Start with the crust. Separate Cookie from Cream Pulverize cookies. Melt Cream with Butter or Margarine in the microwave. Mix cream and butter mix with the pulverized cookies and press into the baking pan with a flat surface. Put into the freezer to set Take your mixer and cream butter, sugar, vanilla and egg yolks together until runny and fluffy. Separate into two parts. Combine 0.5 cups of bluberry into one of them and mix. Make a meringue with egg whites and fold into the two mixes separately. Now you have two separate mixes. Take out the pan from the freezer. Put one cup at a time for each mixture. Alternate blueberry mix and vanilla mix. Alternate as you go. Tap the entire thing on your counter to pop air bubbles. Bake at 350? for 25-40 minutes. Stop the oven when only the middle is jiggly. DO NOT TAKE IT OUT.. Let it cool down in the oven. Then put in the fridge overnight or 3 hours. Cut into it and enjoy!Serving Size: 1/16thNumber of Servings: 16.0Recipe submitted by SparkPeople user JIASEEDS.

The nutritional information for Baked New York Style Cheesecake with a Blueberry Ripple is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 248.7

• Total Fat: 15.7 g
• Cholesterol: 34.9 mg
• Sodium: 219.4 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 0.6 g
• Protein: 4.4 g