Icebox Cookie Cheesecake

Prepare Time :

• Preparation Time: 30 minutes
• Chill Time: 4 hours or overnight
• Total Time: Approximately 4 hours and 30 minutes

Ingredients: For Raspberry Puree:

• 2 cups blueberries
• 1/2 cup sugar
• 1 tsp cornstarch
• 1 1/2 tsp lemon juice
• 2 strips lemon zest

For Graham Crust:

• 2 cups graham crackers, crushed
• 1/4 cup sugar
• 1/3 cup melted butter

For Filling:

• 8 oz cream cheese, softened
• 1 can sweetened condensed milk (such as Eagle Brand)
• 2 cups sour cream
• 1 tsp vanilla

Directions:

1. Prepare Raspberry Puree: a. In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest. b. Cook over medium heat until the mixture thickens, then strain to remove seeds. Allow it to cool.
2. Make Graham Crust: a. In a bowl, combine graham cracker crumbs, sugar, and melted butter. b. Press the mixture into the base of a springform pan to create the crust.
3. Prepare Filling: a. In a mixing bowl, beat cream cheese until smooth. b. Add sweetened condensed milk, sour cream, and vanilla. Mix until well combined.
4. Assemble Icebox Cookie Cheesecake: a. Pour half of the cream cheese filling over the graham crust. b. Drizzle a layer of raspberry puree over the filling. c. Repeat with the remaining filling and raspberry puree.
5. Chill: a. Refrigerate the cheesecake for at least 4 hours or overnight until it’s set.
6. Serve: a. Once set, remove from the springform pan, slice, and serve chilled.

Nutrition Information (per serving): (Please note that these values are approximate and may vary based on specific ingredients and serving sizes.)

• Calories: 350
• Protein: 5g
• Carbohydrates: 32g
• Fat: 22g
• Fiber: 1g
• Sugar: 25g
• Sodium: 220mg