Blueberry Cheesecake Euphoria Fudge Recipes

Steps:

• 1. Place parchment paper or foil in a 9-inch pan with over hang to use as handles.
• 2. In a large sauce pan, combine the butter, sugar, evaporated milk and marshmallows and bring to a rolling boil over medium heat.
• 3. Do not turn your back, stir constantly. Boil for 5 minutes or until candy thermometer reaches 234 degrees. Keep stirring!
• 4. Remove from heat and stir in the cream cheese and white chocolate chips until it is melted and smooth.
• 5. Add the dried blueberries and vanilla extract and stir well.
• 6. Pour into the prepared pan and let cool to room temperature.
• 7. Sprinkle with white or yellow cake crumbs before the fudge sets.
• 8. When it is firm enough, cut into squares and serve.

Steps:

• Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
• Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
• Bring to a full rolling boil on medium heat; stirring constantly.
• Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
• Remove from heat.
• Stir in cream cheese and white chocolate chips until melted.
• Add vanilla extract and mix well.
• Pour into prepared pan.
• Cool at room temperature.
• Cut into squares.

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.