Basic Blueberry

Cheesecake
This basic blueberry cheesecake recipe is easy to prepare and your family
will love it.

1 1/4 c. graham cracker crumbs (about 16)

1/4 c. sugar
1/2 c. butter, softened
2 eggs
1/2 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
Cinnamon
1/2 c. sugar
2 tbsp. cornstarch
1 can (15 oz.) blueberries, drained (reserve liquid)
2 tbsp. lemon juice
Sweetened whipped cream

DIRECTIONS:
Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly
and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches.

Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese
and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle
cinnamon on top; cool.

In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid
and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and
stir 1 minute. Remove from heat; stir in blueberries. Cool.

Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened
whipped cream. 9-12 servings.

Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling for
the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling.

New York Cheesecake With Blueberries

This New York cheesecake with blueberries is made from scratch and every
bite is especially delicious.

1/3 c. butter, melted

1 1/4 c. graham cracker crumbs
1/4 c. sugar
4 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
4 eggs
1/3 c. unsifted flour
1 tbsp. vanilla

Preheat oven to 300 degrees. Combine butter, crumbs and sugar; press firmly on
bottom of 9 inch springform pan. In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and
vanilla. Mix well. Pour into prepared pan. Bake 1 hour or until lightly browned. Cool.
Chill thoroughly. Refrigerate leftovers.

BLUEBERRY SAUCE:

2 tbsp. sugar
2 tsp. cornstarch
1/4 c. water
1 c. blueberries
1 tbsp. lemon juice

In small saucepan, mix sugar, cornstarch, water, and lemon juice. Cook and stir until
thickened. Add blueberries; cook until bubbly. Chill. Spread on top of cheesecake
and refrigerate.

Black Sambo
1st Layer:
2 cans sm Nestle Cream (Combine Nestle Cream with condensed milk)
1 big condensed milk
2 envelopes of Knox gelatin
- Mix 1/2 cup of water (boiled)

*** Mix and put in fridge to set.

2nd Layer:
1/2 cup Hershey cocoa or Ricoa cocoa (sweetened)
2 Knox gelatin
- Mix 1/2 cup of boiled water

*** Combine it with the 1st layer

BLACK SAMBO

First Layer:
1 cup water
2 sachet powdered unflavored gelatin(Knox)
1 big can condensed milk
1 big Nestle Cream
Second Layer:
1cup water
2 sachet powdered unflavored gelatin(Knox)
1 big can evaporated milk
1 cup cocoa powder
1 cup white sugar

Direction:
For the first layer, mix all ingredients then cook over low heat. Pour in a mold, let it cool while
preparing the second layer.For the second layer follow the first procedure then pour it on the
same mold to make two layers. Let it cool before putting it in refrigerator.

This dessert is simple and easy to prepare. This is always present everytime we hold a party. The
kids love this most especially and even the oldies might get to love this too. This is a two-layer
gelatin mixture. One layer is of chocolate flavor and the other one is of milky and creamy flavor.
What I like most about this dessert is that it's not too sweet. This dessert is called Black Sambo.

Ingredients for 1st layer:

2 packs Knox dissolved in 1/2 cup hot water

1 can all-purpose cream (approx. 170 grams)
1 can condensed milk

Procedure:
Mix all ingredients. Cool mixture in the refrigerature until firm.

Ingredients for 2nd layer:

2 packs Knox dissolved in 1/2 cup water

1/4 cup cocoa powder dissolved in 1/8 cup hot water
1 big can of evaporated milk
1cup sugar

Procedure:
Mix all mixture and pour onto the first layer. Put it back in the refrigerator until firm.

Serve this at the exact eating time because it melts easily. Enjoy!

Cheesecake

Name Cheesecake

Category Desserts
Serves/Yields 14
Difficulty Easy
I ng re di en ts

CRUST

• 1 3/4 cups (about 18) crushed creme-filled chocolate cookies

• 2 tbsp butter or margarine, melted

FILLING

• 1 cup NESTLÉ® TOLL HOUSE® Premier White Morsels

• 3 pkg (8 ounces each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• 1 bar (2 ounces total) NESTLÉ® TOLL HOUSE® Semi-Sweet or Premier White Choc
made into curls or grated

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clicking here
Serves/Yields 14
Difficulty Easy
Languages
I ng re di en ts
Select Interface Language:
CRUST

• 1 3/4 cups (about 18) crushed creme-filled chocolate cookies

• 2 tbsp butter or margarine, melted
 FILLING

• 1 cup NESTLÉ® TOLL HOUSE® Premier

White Morsels
• 3 pkg (8 ounces each) cream cheese,
softened
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• 1 bar (2 ounces total) NESTLÉ® TOLL
HOUSE® Semi-Sweet or Premier White
Chocolate Baking Bars, made into curls or
grated

D ir ec ti on s

Step: 1 FOR CRUST:

1. PREHEAT oven to 350° F.

2. TOSS cookie crumbs and butter together in medium
bowl.
3. Press onto bottom of ungreased 9-inch springform
pan.
4. Bake for 10 minutes.

FOR FILLING:

1. MICROWAVE morsels in small, microwave-safe bowl

on MEDIUM-HIGH (70%) power for 1 minute; stir.
2. Microwave at additional 10- to 20-second intervals,
stirring until smooth; cool to room temperature.
3. BEAT cream cheese, sugar and vanilla extract in
large mixer bowl until smooth.
4. Beat in eggs; gradually beat in melted white
morsels.
5. Spread over chocolate crust.
6. BAKE for 40 to 50 minutes or until edges are set but
 center still moves slightly. E
7. Cool in pan on wire rack; refrigerate until firm.
8. Remove side of springform pan.
9. SPRINKLE chocolate curls over cheesecake before
serving. S

Time submitted: Tuesday, November 11. 2003 at 11:11:12

Contributed By: nicey

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