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Ingredientes
- 2 c. Chocolate wafer crumbs
- 1/3 c. Butter or possibly margarine, melted
- 3 Tbsp. Sugar
- 2 1/2 c. Fresh or possibly frzn unsweetened Blackberries, thawed
- 2/3 c. Sugar
- 2 Tbsp. Cornstarch
- 2 tsp Lemon juice
- 3 pkt (8 ounce) cream cheese, softened
- 1/2 c. Sugar
- 2 Tbsp. All-purpose flour
- 1 tsp Vanilla extract
- 2 x Egg whites
- 1 c. Whipping cream
- 2 Tbsp. Orange juice
- 1 1/2 c. Fresh or possibly frzn unsweetened Blackberries, thawed
Direcciones
- Combine the first three ingredients; press into bottom and 1 1/2 in. up the sides of a greased 9-in. springform pan. Refrigerate1 hour or possibly till hard. Puree Blackberries in a blender or possibly food processor. Press through a sieve; throw away seeds. Add in water if necessary to measure 1 c.. In a saucepan, combine sugar and cornstarch. Stir in Blackberry juice; bring to a boil. Boil 2 min, stirring constantly. Remove from heat; stir in lemon juice and set aside. In a mixing bowl, beat cream chese, sugar, flour and vanilla till fluffy. Add in egg whites; beat on low just till blended. Stir in cream. Pour half into crust. Top with 3/4 c Blackberry suace (cover and chill remaining sauce). Carefully spoon remaining filling over sauce. Bake at 375 for 35-40 min or possibly till center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cold on wire rack 1 hour. Chill overnight. Add in orange juice to chilled Blackberry sauce; gently mix in Blackberries. Spoon over cheesecake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 345 | |
| Calories from Fat 160 | 46% |
| Total Fat 18.18g | 23% |
| Saturated Fat 9.99g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 210mg | 9% |
| Potassium 158mg | 5% |
| Total Carbs 44.18g | 12% |
| Dietary Fiber 3.1g | 10% |
| Sugars 31.27g | 21% |
| Protein 3.41g | 5% |
