BLUEBERRY CHEESECAKE
Steps:
- Preheat the oven: Position an oven rack in the center of the oven. Preheat it to 325°F.
- Boil water: Fill a kettle or a large pot with water and cover it with a lid. Bring it up to a boil over high heat while you prepare the cheesecake filling. You will use the boiling water to create a hot water bath to bake the cheesecake.
- Bake the cheesecake: Bake the cheesecake until slightly puffed up around the edges and 2 to 3 inches in the center is slightly jiggly (resembling Jell-O), about 1 hour 30 minutes. Turn the oven off and open the oven door about 1 inch. You can use a wooden spoon to prop the door open. Let the cheesecake finish setting in the oven until there is barely any jiggle left in the center, about 1 hour. Transfer to a wire rack to cool for 30 minutes. Loosely cover it with a clean kitchen towel and refrigerate it until fully cooled, at least 6 hours. The cheesecake will firm up and no longer jiggle in the center.
Nutrition Facts : Calories 605 kcal, Carbohydrate 62 g, Cholesterol 144 mg, Fiber 2 g, Protein 8 g, SaturatedFat 21 g, Sodium 390 mg, Sugar 44 g, Fat 38 g, UnsaturatedFat 0 g
CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE
This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. -Cathy Medley, Clyde, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.
Nutrition Facts : Calories 424 calories, Fat 28g fat (16g saturated fat), Cholesterol 129mg cholesterol, Sodium 262mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESECAKE WITH BERRY SAUCE
This creamy cheesecake is a family tradition; I've even shipped it to my daughter as a special treat. Using frozen seasonal berries, it's an excellent dessert any time of year. -Jeanette Volker, Walton, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around outside of pan. Place on a baking sheet., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, cream and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For toppings, place berries and sugar in a food processor; process until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Remove rim from springform pan. Serve cheesecake with sauce and whipped cream.
Nutrition Facts : Calories 423 calories, Fat 28g fat (17g saturated fat), Cholesterol 180mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.
NO-BAKE CHEESECAKE WITH BERRY GLAZE
You'll never guess what creates the fruity glaze atop this creamy, 15-minute cheesecake. But we're lousy at keeping secrets: It's raspberry flavor JELL-O!
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Cook 1 cup strawberries and 2 Tbsp. water in small saucepan on medium heat 3 to 5 min. or until strawberries are softened, stirring constantly. Remove from heat.
- Combine graham crumbs and butter; press onto bottom of 9-inch springform pan.
- Bring 1/4 cup of the remaining water to boil. Add to unflavored gelatine; stir until completely dissolved. Beat cream cheese and sugar in large bowl with mixer until blended. Add cooked strawberries and unflavored gelatine; mix well. Gently stir in whipped cream; pour over crust. Top with raspberries and remaining strawberries. Refrigerate 2 hours.
- Use remaining water and ice to prepare raspberry gelatin as directed on package, using the Speed-Set Method; slowly pour over cheesecake. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 13 g, Protein 3 g
BERRY-GLAZED CHEESECAKE
Make and share this Berry-Glazed Cheesecake recipe from Food.com.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Combine pecans, graham cracker crumbs and butter in a bowl and mix well.
- Press in a lightly buttered 10-inch springform pan and bake at 350º for 10 minutes.
- Remove to a wire rack to cool completely.
- Beat cream cheese in a large mixing bowl until smooth and creamy.
- Add eggs, 1 1/4 c sugar, lemon juice and 2 tsps vanilla and beat well.
- Spoon into the cooled prebaked crust.
- Place pan on a baking sheet and place in middle of oven.
- Bake at 350º for 40 to 45 minutes or until set.
- The cheesecake will rise slightly, crack in several places, settle, and cracks will minimize.
- Let stand 15 minutes at room temperature to cool.
- Mix sour cream, 1/4 c sugar and 1 tsp vanilla and chill, covered in the refrigerator until ready to use.
- After the 15 minutes of cooking time for the baked cheesecake, spread with the sour cream mixture and bake again at 350º for 5 minutes.
- Let stand at room temperature to cool.
- Chill, covered, for up to 2 days.
- Rinse the strawberries and pat dry. Arrange pointed end up on top of the cheesecake.
- Spoon raspberry glaze over the top.
- Chill, covered, until glaze is set.
- For glaze: Mix a small amount of jelly and the cornstarch in a saucepan. Add the remaining jelly, schnapps and water and mix well. Cook over medium heat for 5 minutes or until thickened and clear, stirring constantly. Cool to lukewarm, stirring constantly.
Nutrition Facts : Calories 497.1, Fat 33.4, SaturatedFat 18.3, Cholesterol 133.6, Sodium 247.1, Carbohydrate 43.5, Fiber 1.6, Sugar 32.6, Protein 7.9
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.
CHERRY GLAZED CHEESECAKE
I have not tried this recipe. I'm posting this recipe in response to the recipe request board. I got this recipe from My Great Recipes cards.
Provided by internetnut
Categories Cheesecake
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Prepare crust by mixing together crumbs, sugar, spices and almonds. Stir in butter, mixing well. Press into bottom and slightly up sides of 10-inch springform pan. Set aside.
- Prepare filling by throughly beating all filling ingredients in food processor fitted with steel blade, scraping down sides occasionally if using mixer, beat at least 10-15 minutes until well blended. Pour into prepared pan. Bake at 350 for 35-40.
- Remove from oven. Cool for 5-10 minutes. Mix together topping ingredients and pour over cake. Return to oven. Bake at 475 for 5-7 minutes. Cool. Cover. Chill for at least 4 hours.
- Prepare glaze by mixing well sugar and cornstarch in saucepan.
- Stir in cherry juice. Simmer over medium heat, stirring, until mixture comes to boiling. Simmer 2 minutes. Remove from heat. Cool 5-10 minutes. Stir in food coloring.
- Spread cherries evenly over chilled cheesecake. Pour glaze over. Chill until ready to serve.
Nutrition Facts : Calories 679.8, Fat 43.8, SaturatedFat 24.9, Cholesterol 191.9, Sodium 350.5, Carbohydrate 63, Fiber 1.7, Sugar 50.4, Protein 11.4
BLUEBERRY CHEESECAKE
Savor the best of the blues with this crowd-pleasing blueberry cheesecake. My wife and I became highly desired members of a supper club group in anticipation of my contributions.-Dick Deacon, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 14-16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Return pan to baking sheet. Bake at 325° for 70-80 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, For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. , In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled., Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 503 calories, Fat 29g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 301mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 2g fiber), Protein 9g protein.
FABULOUS CHEESECAKE WITH BLUEBERRY GLAZE
Thumbing through my Mother's Recipe Box I discovered this recipe clipped from Southern Living, 1975. Cooking time include time to chill.
Provided by Bev I Am
Categories Cheesecake
Time 5h30m
Yield 1 10" Cheesecake, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F.
- Prepare Graham Cracker Crust (**See Recipe below).
- Combine cream cheese and cottage cheese; beat until smooth and creamy.
- Gradually add sugar, beating well.
- Add eggs, and beat until well combined.
- Add cornstarch, flour, lemon juice, and vanilla; blend well.
- Add butter and sour cream, beating until smooth.
- Pour filling into prepared pan; bake for 70 minutes, or until firm around edges.
- Turn off oven; all cheesecake to stand in oven 2 hours.
- Remove from oven; cool completely.
- Remove from pan; chill.
- Top with Blueberry Glaze (***recipe follows)
- **To Make Graham Cracker Crust:.
- Combine all ingredients, press into bottom of a 10" springform pan.
- ***To Make Blueberry Glaze:.
- Combine sugar and cornstarch ina small saucepan; blend thoroughly.
- Gradually stir in water.
- Crush 1/2 cup blueberries; add to sugar mixture.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
- Continue to boil about 2 minutes or until mixture is clear.
- Cool.
- Arrange remaining blueberries over top of chilled cheesecake.
- Pour cooled glaze over berried.
- (Makes 1 1/3 cups).
Nutrition Facts : Calories 744.5, Fat 43.6, SaturatedFat 24.4, Cholesterol 192.1, Sodium 547.8, Carbohydrate 78.8, Fiber 1.2, Sugar 61.6, Protein 12.6
GLAZED STRAWBERRY CHEESECAKE
This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.-Jan Decarlantonio, Centreville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.
Nutrition Facts : Calories 462 calories, Fat 30g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 253mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
More about "berry glazed cheesecake food"
CLASSIC LEMON CHEESECAKE WITH EASY BERRY SAUCE - SIMPLY …
From simply-delicious-food.com
4.8/5 (17)Total Time 1 hr 35 minsCategory DessertCalories 483 per serving
- For the crust, combine the crushed cookies with the melted butter and mix well. Press into the bottom and up the sides of the prepared cake pan. The crust doesn't have to be all the way up to the top of the pan.
- To make the cheesecake filling, beat the cream cheese and cottage cheese until fluffy. Add the sugar and flour and continue beating until well mixed, scraping down half way through the mixing.
EASY CHEESECAKE WITH BLUEBERRY TOPPING (NO WATER BATH)
From natashaskitchen.com
BERRY STREUSEL CHEESECAKE - BAKED AMBROSIA
From bakedambrosia.com
NO BAKE BERRY VANILLA CHEESECAKE | EASY NO BAKE …
From lifeloveandsugar.com
BERRY SAUCE - ONCE UPON A CHEF
From onceuponachef.com
EASY BLUEBERRY GLAZE FOR DESSERTS – THE COZY PLUM
From thecozyplum.com
BEST LEMON-BLUEBERRY CHEESECAKE RECIPE - HOW TO MAKE LEMON …
From delish.com
PERFECT BERRY SAUCE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
BEST BLUEBERRY CHEESECAKE RECIPE - HOW TO MAKE …
From thepioneerwoman.com
CLASSIC NEW YORK-STYLE CHEESECAKE RECIPE - COUNTRYLIVING.COM
From countryliving.com
EASY RICOTTA CHEESECAKE WITH BLUEBERRIES RECIPE - EAT THIS NOT THAT
From eatthis.com
ASTRAY RECIPES: CHEESECAKE ( BERRY GLAZED )
From astray.com
BLUEBERRY CHEESECAKE WITH BLUEBERRY GLAZE - BEAUTIFUL LIFE AND …
From icecreaminspiration.com
BLUEBERRY GLAZED CHEESECAKE - LITTLE MISS CELEBRATION
From littlemisscelebration.com
BERRY CHEESECAKE RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love