LIGHT LEMONY BERRY CHEESECAKE
Provided by Katie Lee Biegel
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
- Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
- In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
- Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.
MIXED BERRY CHEESECAKE
Provided by Ina Garten
Categories dessert
Time 13h30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
BERRY CRISP DUMP CAKE
Provided by Katie Lee Biegel
Categories dessert
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray or butter.
- Put the berries in the prepared baking dish. Evenly distribute the cake mix over the berries. Sprinkle with the walnuts and oats. Evenly drizzle the butter over the entire dish.
- Bake until firm and golden brown, about 55 minutes. Let sit 5 minutes. Serve with ice cream or whipped cream.
BERRY CRISP CHEESECAKE
This recipe is originally from Taste of Home but I found it in a Robin Hood Baking Festival booklet. I made it for a Valentine's Day luncheon at work and had three requests for the recipe before the meal was over!
Provided by Irmgard
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- For the crust, mix the flour, brown sugar, oats and lemon rind together.
- Cut in the butter until the mixture is crumbly.
- Press onto the bottom of a 9" springform pan and bake at 350 degrees F for 30 minutes.
- Cool for 10 minutes. The crumb mixture will be starting to harden.
- In the pan, crush the warm mixture into small chunks using a fork and reserve 1 cup.
- Press the remaining mixture onto the bottom and 1" up the sides of the pan.
- To make the filling, beat the cream cheese and sugar until very smooth.
- Beat in the eggs, one at a time, just until blended.
- Pour over the crumb crust.
- Place the fruit on top of the cheese filling and sprinkle the reserved crumb mixture on top.
- Bake 60 to 70 minutes, or until the centre is just set.
- Remove from the oven and run a knife around the sides of the pan to loosen.
- Cook on a wire rack at room temperature, then chill over night.
Nutrition Facts : Calories 552.4, Fat 31.1, SaturatedFat 17.5, Cholesterol 135.7, Sodium 294.5, Carbohydrate 62.3, Fiber 2.2, Sugar 36.8, Protein 8.7
APPLE CRISP CHEESECAKE
Make and share this Apple Crisp Cheesecake recipe from Food.com.
Provided by Mebriella
Categories Cheesecake
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter.
- Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
- For filling, in a small bowl, beat cream cheese and brown sugar until smooth.
- Add egg; beat on low speed just until combined.
- Stir in the sour cream, cinnamon and ginger.
- Pour over crust.
- Arrange apple slices over filling.
- For topping, combine the flour, oats, brown sugar and cinnamon in a bowl.
- Cut in butter until crumbly. Sprinkle over apple.
- Bake at 350° for 40-45 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate overnight. Just before serving, remove sides of pan.
- Refrigerate leftovers.
Nutrition Facts : Calories 111.1, Fat 7.4, SaturatedFat 4.1, Cholesterol 31.5, Sodium 77.8, Carbohydrate 10.1, Fiber 0.4, Sugar 7.1, Protein 1.6
FRESH BERRY CRISP
Gold Medal® whole wheat flour provides a simple addition to this fresh berry crisp - a deliciously scrumptious dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 2-quart saucepan, mash 2 cups of the strawberries; stir in cornstarch and granulated sugar. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. Carefully stir in blueberries, raspberries and remaining strawberries. Pour berry mixture into ungreased 8-inch square (2-quart) glass baking dish or 9-inch pie plate.
- In small bowl, mix remaining ingredients except ice cream with pastry blender or fork until crumbly; sprinkle over berry mixture.
- Bake about 30 minutes or until topping is golden brown. Serve warm with ice cream.
Nutrition Facts : Calories 370, Carbohydrate 62 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 7 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 39 g, TransFat 0 g
BERRY BLISS CHEESECAKE
Blueberries, blackberries, raspberries, and strawberries make this no-bake cheesecake a springtime favourite.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 6h
Yield 16
Number Of Ingredients 6
Steps:
- Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
- Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
- Refrigerate 6 hours. Serve topped with remaining berries.
Nutrition Facts : Calories 189 calories, Carbohydrate 21.8 g, Cholesterol 22.3 mg, Fat 9.4 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.2 g, Sodium 208.3 mg, Sugar 13.7 g
BERRY CHEESECAKE CREPES RECIPE BY TASTY
Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, raspberry, blueberry, blackberry, lemon juice, sugar, powdered sugar, cream cheese, powdered sugar
Provided by Tasty
Categories Desserts
Yield 2 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
- Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
- In a pan over medium heat, pour ⅓ cup (95 g) of the batter in the center and swirl the batter around the edges of the pan until set.
- To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
- Cook until the edges are starting to slightly crisp.
- Remove from heat and cover with a paper towel to make sure the crepes stay moist.
- In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
- Cook for about 2 minutes, then remove from heat and cool completely.
- Mix the cream cheese with the powdered sugar until smooth.
- Spread half of the cream cheese mixture on one side of the crepe.
- Spread half of the berries on top of the cream cheese.
- Fold the crepe over the berries, then fold in half.
- Repeat with the other crepe.
- Serve with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 1738 calories, Carbohydrate 211 grams, Fat 79 grams, Fiber 13 grams, Protein 47 grams, Sugar 90 grams
EASY BERRY CHEESECAKE PARFAITS
These sweet little parfaits take everything that's good about cheesecake and make it way easier. You get the rich creaminess, graham cracker crunch and bright berry flavor all in a fun individual portion. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese and marshmallow creme until blended; fold in whipped topping., Sprinkle 2 tablespoons cracker crumbs into each of 2 glasses or dessert dishes. Layer each with 1/2 cup cream cheese mixture, 1/4 cup raspberries and 1/4 cup blueberries; repeat layers. Refrigerate, covered, until serving.
Nutrition Facts : Calories 396 calories, Fat 15g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 174mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 6g fiber), Protein 4g protein.
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