BLACKBERRY CHEESECAKE BARS
Sugar cookie dough is a speedy way to turn ricotta and mascarpone cheeses topped with blackberries into beautiful bars. - Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Let cookie dough stand at room temperature 5 minutes to soften. Press onto bottom and 1 in. up sides of a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a large bowl, beat ricotta cheese, mascarpone cheese and sugar until blended. Add eggs; beat on low speed just until combined. Stir in vanilla, lemon zest, citrus juices and, if desired, amaretto. Pour into crust., Bake 20-25 minutes or until center is almost set. Cool 1 hour on a wire rack., Place spreadable fruit in a small microwave-safe bowl; microwave on high for 30-45 seconds or until melted. Spread over cheesecake layer; top with blackberries. Refrigerate until serving.
Nutrition Facts : Calories 414 calories, Fat 21g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 224mg sodium, Carbohydrate 50g carbohydrate (31g sugars, Fiber 2g fiber), Protein 8g protein.
BLACKBERRY CHEESECAKE BARS
these are some we all love around here they never go to waste and they are a big hit at get together's and they make the house smell so good
Provided by Patsy Fowler
Categories Fruit Desserts
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350. Line an 8x8 inch pan with parchment paper and grease the parchment paper. Mix together all of the crust ingredients until crumbly and press firmly into the bottom of the pan.
- 2. Combine the cream cheese, sugar, vanilla, 2 tablespoons of flour, egg and mix until smooth. Pour this over the crust. Sprinkle with the berries. Bake for 35 minutes. Store in the refrigerator.
BLACKBERRY CHEESECAKE
Although the recipe calls for frozen blackberries, you could use fresh berries if you have them available. When my children and I go blackberry picking, this is one of the first recipes I make each year. I use about 1-1 1/2 cups of fresh berries. Recipe found on the net.
Provided by Dreamgoddess
Categories Cheesecake
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Combine the cracker crumbs, 1/4 c sugar, cinnamon and butter; press onto the bottom of a springform pan.
- Beat the cream cheese; add eggs, one at a time, and beat after each addition.
- Gradually add in the sugar and mix well.
- Pour over the crust and bake 45 minutes.
- Combine the sour cream, 3 T sugar and vanilla; pour over the cheesecake.
- Bake for an additional 10 minutes.
- Remove and chill for at least 6 hours.
- When you get ready to serve the cheesecake, combine the jam and blackberries in a saucepan.
- Gently heat until just warmed.
- Drizzle over the cheesecake slices.
Nutrition Facts : Calories 773.9, Fat 45.4, SaturatedFat 27.1, Cholesterol 227.2, Sodium 435.6, Carbohydrate 82.5, Fiber 2.7, Sugar 63, Protein 12
NO BAKE BLACKBERRY CHEESECAKE
This easy to create no bake cheesecake uses fresh fruit to flavour and colour the cheesecake filling, creating a visual layer of silky soft cream and blackberry with a crunchy biscuit base.
Provided by KeithBakes
Time 20m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Butter 2 8cm chef steel ring moulds and put on a baking tray lined with baking paper. Crush the biscuits to crumb and pour on the melted butter and mix thoroughly. Take 2 tablespoons of the crumb and press into each mould, firming down to create the cheesecake base. Place the tray in the fridge for about 20 minutes.
- Whisk the cream, sugar and cream cheese to a fairly stiff mix. Separate into even amounts in two bowls. Crush 10 blackberries through a sieve, collecting the juice in a small bowl and discard the seeds left over.
- Pour 2 teaspoons of the juice into one of the fillings and stir until combined. Pour this on top of the set biscuit bases and place back in the fridge for 10 minutes.
- Pour the creamy cheesecake filling on top of the blackberry filling being careful not to mix the two layers. Then drop a few drops of blackberry juice on top of the cheesecake and swirl to decorate. Place back in the fridge to set for about 4 hours or overnight.
BLACKBERRY CHEESECAKE SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 15 squares
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
- Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
- For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
- Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
- For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
- In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
- Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
- When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.
DOUBLE BERRY BARS
These are a riff on a treat I loved as a child: little cheesecake bars with ribbons of jam and a drizzle of frosting on top. They are great to keep in the fridge when I've got a craving for something sweet or to serve as dessert for a party.
Provided by Kardea Brown
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
- Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
- For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
- For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.
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- Cook blackberry puree by combining all ingredients in a small saucepan over medium-high heat for 8-10 minutes.
- Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids.
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5/5 (6)Category DessertServings 8Total Time 1 hr 30 mins
- Place the blackberries in the bowl of a food processor and process until fully pureed; scrape down the bowl of the food processor as necessary.
- Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set aside.
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- Preheat the oven to 350 degrees. Place a 9 x 13 inch pan (or other ovenproof pan) of hot water into the bottom rack.
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- While the blackberries are heating put the cornstarch in a small cup and add 2 tablespoons water. mix well.
- Add the cornstarch to the berries and stir until thickened. Remove from heat and set in the fridge or freezer to cool until needed.
- Pulse the graham crackers with the walnuts and vanilla and sugar in a food processor until they make crumbs.
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- Preheat the oven to 350 F. Set your cream cheese, sour cream, and eggs on the counter.Start with the blackberry puree.
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Reviews 2Estimated Reading Time 7 minsCategory DessertTotal Time 455770 hrs 8 mins
- Place blackberries in a small sauce pan. Add water and sugar. Cook for a few minutes or until blackberries are soft. Strain through a fine mesh sieve squeezing the blackberry juice out. Transfer the blackberry juice back into the sauce pan, reserving 1 tbsp. of the juice. In a small bowl combine 1 tbsp. of the reserved blackberry juice and 1 tsp. of cornstarch. Stir until there are no lumps. Bring the blackberry sauce to a light simmer, then add the cornstarch mixture. Cook for a few minutes or until slightly thickened.
- Line a 8×8 pan with parchment paper. Make sure two of the sides have parchment paper hanging over the edges for easier removal of cheesecake. Set aside.
BLACKBERRY CHEESECAKE BARS - BAKER BY NATURE
From bakerbynature.com
5/5 (9)Category DessertCuisine CheesecakeTotal Time 3 hrs 15 mins
- Line a 9×13-inch baking pan with aluminum foil, allowing two of the sides to overlap. Spray foil and any exposed pan with non-stick baking spray; set aside.
- In a large bowl using a handheld electric mixer (or in the bowl of a standmixer fitted with the paddle attachment) beat the cream cheese until completely smooth, scraping down the sides of the bowl as needed; about 3 minutes. Add in the sugar, eggs, and egg yolks and beat until smooth and creamy; about 2 minutes. Turn the mixer off. Using a rubber spatula, fold in the lemon zest and lemon juice, stirring until combined. Quickly fold in the flour, stirring just until combined. Pour the cheesecake batter on top of the partially baked crust. Set aside to make your blackberry swirl.
- In a small food processor or blender, puree the blackberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar.
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- In a small saucepan, cook the blackberries on medium-high heat until they have released their juices and part of the liquid has evaporated.
- Adjust the oven rack to the middle position, pre-heat the oven to 355ºF (180ºC) and line an 8 inch square baking tin with baking/greaseproof paper.
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5/5 (3)Total Time 3 hrs 35 minsCategory DessertsCalories 484 per serving
- Add the vanilla wafers and pecans to a food processor. Pulse until crumbs form. Add the melted butter and vanilla and pulse again until combined. Dump the mixture into the prepared pan. Evenly press the crumbs into the bottom of the pan.
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5/5 (6)Total Time 40 minsCategory DessertCalories 218 per serving
- Preheat the oven to 350°F. Line a 9×9″ pan with non-stick foil. Then evenly press the cookie dough into the pan. Bake for 15-20 minutes, or until a tooth pick comes clean. Allow to cool. You can place in the freezer for 15 minutes to help it cool faster.
- For the cream cheese filling, add the heavy cream in a mixing bowl and beat for 2 to 3 minutes, or until a whisk forms. Then beat in the cream cheese and mix until smooth. Next add the sugar, powdered sugar and vanilla. Beat until smooth and creamy. Then spread over the top of the sugar cookie. Place in the freezer for 15 minutes.
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- Next, add spoonfuls of the blackberry filling on top the cheesecake filling. Then swirl using a knife to get the marble effect. Place in the freezer for at least 2 hours before cutting.
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- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and toss to coat in the dry mixture, then mix in the egg to form a crumbly dough.
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5/5 (1)Estimated Reading Time 3 mins
- To make the bottom layer, place the walnuts, dates, and 1/8 teaspoon sea salt in a food processor and pulse to break the ingredients down, till they're crumbled. Run the motor and process till the mixture is ground up and sticking together when you squeeze a little in your hand.
- Press the bottom layer into a small casserole or baking pan that has been lightly greased with olive or coconut oil (I used 11" by 7.5"). Set aside while you make the top layer, or chill overnight.
- To make the top layer, blend the cashews, blackberries, oil, remaining 1/8 teaspoon sea salt, and syrup in a high speed blender or food processor till they're as smooth as possible. Pour the top layer over the bottom layer in the pan. Use a spatula or inverted knife to smooth the top layer over very evenly.
- Transfer the dish to your fridge and chill for at least three hours. Cut into bar shapes and serve.
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5/5 (1)Estimated Reading Time 4 mins
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