FROZEN BLUEBERRY CHEESECAKE

Frozen Blueberry Cheesecake image

This blueberry cheesecake is my uncle's creation and it is always amazing in the summer. When saskatoons are in season, I use those.

Provided by Theiss

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 2h25m

Yield 10

Number Of Ingredients 10

Ingredients

1 cup graham cracker crumbs
¼ cup white sugar
¼ cup ground almonds
⅓ cup butter, melted
2 cups fresh blueberries
½ cup white sugar
2 tablespoons cornstarch
¾ cup water
2 (8 ounce) packages cream cheese, softened
4 cups vanilla ice cream

Steps:

Combine graham cracker crumbs, sugar, and almonds in a bowl. Pour in butter and mix until incorporated.
Grease a 10-inch springform pan and press crumb mixture over the bottom to make a crust.
Combine blueberries and sugar in a saucepan over medium heat; simmer for 5 minutes. Stir cornstarch into water until dissolved. Pour into the blueberry mixture and cook until thick, 5 to 10 minutes. Remove from heat and let cool.
Beat cream cheese with an electric mixer until light and fluffy. Mix in ice cream, 1 spoonful at a time, until blended.
Spoon 3/4 of the cream cheese mixture over the crust. Cover with the blueberry filling. Spoon remaining cream cheese mixture on top. Run a fork through the cheesecake to create swirls.
Freeze, uncovered, until firm, about 2 hours. Cover with plastic wrap and keep frozen.

Nutrition Facts : Calories 444.5 calories, Carbohydrate 41.6 g, Cholesterol 88.8 mg, Fat 29 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 17.5 g, Sodium 270.4 mg, Sugar 31.8 g