Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

New Moon - Blueberry Cheesecake

 
One serving costs about $0.86

$0.86 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 side dish
spoonacular Score:27%

Spoonacular Score: 27%

 

For 84 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 449 calories, 8g of protein, and 17g of fat each. 1 person has made this recipe and would make it again. A mixture of flour, granulated sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so amazing. Try Howling Full-Moon Cheesecake, Blueberry Cheesecake Ice Cream: 10 Simple Steps to Sugar & Gluten-Free Perfection: Part 3, Blueberry Cheesecake, and Homemade Moon Pies – Orange Creamsicle Moon Pies for similar recipes.

Ingredients

Servings:
1 can
1 can canned blueberry pie filling
canned blueberry pie filling
8 ounce
8 ounce cream cheese
cream cheese
4 large
4 large eggs
eggs
3.5 cups
3.5 cups flour
flour
5.75 ounces
5.75 ounces graham cracker crumbs
graham cracker crumbs
1.5 cups
1.5 cups granulated sugar
granulated sugar
2 Tbsps
2 Tbsps fresh lemon juice
fresh lemon juice
0.75 cup
0.75 cup sour cream
sour cream
5 Tbsps
5 Tbsps unsalted butter
unsalted butter
2 Tbsps
2 Tbsps vanilla extract
vanilla extract
1 can canned blueberry pie filling
1 can
canned blueberry pie filling
8 ounce cream cheese
8 ounce
cream cheese
4 large eggs
4 large
eggs
3.5 cups flour
3.5 cups
flour
5.75 ounces graham cracker crumbs
5.75 ounces
graham cracker crumbs
1.5 cups granulated sugar
1.5 cups
granulated sugar
2 Tbsps fresh lemon juice
2 Tbsps
fresh lemon juice
0.75 cup sour cream
0.75 cup
sour cream
5 Tbsps unsalted butter
5 Tbsps
unsalted butter
2 Tbsps vanilla extract
2 Tbsps
vanilla extract
Widget by spoonacular.com

Equipment

springform pan
springform pan
aluminum foil
aluminum foil
roasting pan
roasting pan
stand mixer
stand mixer
wire rack
wire rack
oven
oven
spatula
spatula
knife
knife
bowl
bowl
springform pan
springform pan
aluminum foil
aluminum foil
roasting pan
roasting pan
stand mixer
stand mixer
wire rack
wire rack
oven
oven
spatula
spatula
knife
knife
bowl
bowl


Instructions

  1. Directions:
  2. Set out the ingredients at least 4 hours before you begin, set the cream cheese, eggs, and sour cream on your kitchen counter because it's essential that the ingredients be at room temperature before you mix the batter.
  3. Position a rack in the center of the oven and heat the oven to 350 degrees. In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the 5 tablespoons melted butter until the crumbs are evenly moistened. Dump the crumbs into a 9-inch springform pan that's about 2-1/2 inches deep and press them firmly into the bottom and about halfway up the sides. Bake until the crust is fragrant and warm to the touch, 5 to 7 minutes; it's fine if the crust start to look golden, but it shouldn't brown too much. Let the pan cool on a rack while you prepare the cheesecake batter.
  4. With a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar at medium-low speed until the mixture is smooth and somewhat fluffy, about 2 minutes. Scrape the bowl. On low speed, beat in the flour. One at a time, beat in the eggs on low speed, mixing the batter for only 15 to 20 seconds after each egg is added, just until it's incorporated, and scraping the bowl each time. Don't over beat. Add the sour cream, lemon juice, and vanilla. Beat at low speed until well combined, about 30 seconds. The batter should be smooth and have the consistency of a thick-milkshake.
  5. To bake the cake in a water bath, wrap the outside of the pan tightly with two sheets of extra-wide heavy duty aluminum foil to make the pan waterproof. Brush the inside rim of the pan with a light coating of melted butter, taking care not to disturb the crust.
  6. Pour the batter into the prepared crust; it should cover the crust completely and come to within about 1/2 inch of the pan's rim. Put the springform pan in a roasting pan and carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake at 350 degrees without opening the oven door for the first hour, until the top of the cake is golden brown and doesn't wobble in the middle when the pan is nudged (a little jiggle is fine), about 1 hour and 10 minutes to 1 hour and 15 minutes. (The cheesecake will be gooey in the middle; don't worry, it will set as it cools.)
  7. Let the cake cool.Remove the cheesecake pan from the water bath, remove the foil wrapping (you may need an extra set of hands for this), and set the pan on a wire rack. Run a thin-bladed knife around the inside rim of the pan to free the cheesecake from the side of the pan. Let the cake cool on the rack until barely warm.
  8. Refrigerate uncovered for at least 8 hours or overnight. The cheesecake will firm up during chilling.
  9. Run a thin-bladed knife around the inside rim of the pan again, taking care not to disturb the crust. Unclasp and remove the side of the springform pan, and then use a wide spatula to transfer the cake to a serving plate.
  10. I covered mine with blueberry pie filling, added whipped cream, and piped white chocolate curlicues.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.85
Ingredient
8 ounces cream cheese
4 larges eggs
3.5 cups flour
5.75 ounces graham cracker crumbs
1.5 cups granulated sugar
2 tablespoons fresh lemon juice
¾ cups sour cream
5 tablespoons unsalted butter
2 tablespoons vanilla extract
Price
$2.35
$1.09
$0.58
$1.80
$0.41
$0.20
$1.17
$0.60
$1.94
$10.15
Widget by spoonacular.com

Nutritional Information

Quickview
452k Calories
8g Protein
17g Total Fat
64g Carbs
3% Health Score
Limit These
Calories
452k
23%

Fat
17g
27%

  Saturated Fat
9g
57%

Carbohydrates
64g
22%

  Sugar
29g
33%

Cholesterol
102mg
34%

Sodium
187mg
8%

Alcohol
0.75g
4%

Get Enough Of These
Protein
8g
17%

Selenium
18µg
26%

Vitamin B1
0.33mg
22%

Folate
84µg
21%

Vitamin B2
0.35mg
20%

Iron
2mg
15%

Phosphorus
138mg
14%

Vitamin B3
2mg
14%

Manganese
0.26mg
13%

Vitamin A
579IU
12%

Calcium
61mg
6%

Zinc
0.9mg
6%

Fiber
1g
6%

Vitamin B5
0.58mg
6%

Magnesium
21mg
5%

Vitamin B12
0.25µg
4%

Potassium
140mg
4%

Copper
0.08mg
4%

Vitamin D
0.59µg
4%

Vitamin B6
0.07mg
4%

Vitamin E
0.45mg
3%

Vitamin C
1mg
1%

Vitamin K
1µg
1%

covered percent of daily need

Related Recipes