BLACKBERRY SWIRL CHEESECAKE
A swirl of fresh blackberries makes a big impact on this eye-catching addition to a party table.
Provided by Food Network Kitchen
Categories dessert
Time 13h
Yield 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
- Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
- Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
- Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
- For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
- Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
- Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
- Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
- Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
- Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.
BLACKBERRY CREAM CHEESE SPREAD
This is easy to prepare but will impress your family and friends. It has citrus undertones from the lemon zest and is slightly sweet. The berries add a nice blackberry flavor and color. We loved this spread on toast, but it is very versatile. Smear it on warm pancakes, biscuits, bagels or a croissant. And, it can easily be made...
Provided by Olivia Russell
Categories Spreads
Time 5m
Number Of Ingredients 5
Steps:
- 1. In the bowl of an electric mixer, whip the cream cheese until soft and fluffy. Beat in the vanilla, sugar and lemon zest.
- 2. Slightly crush some of the blackberries to create a little sauce. Doing this will give the cream cheese a delightful purple colour.
- 3. Remove the bowl and gently fold in the blackberries.
- 4. Store in mason jars for 1-2 weeks.
EASY BLACKBERRY AND CREAM CHEESE DANISH RECIPE
A flaky, buttery croissant - braided and stuffed with cream cheese and blackberries.
Provided by Camille Beckstrand
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a small bowl, combine cream cheese, sugar, vanilla, and flour. Set aside.
- Open crescent roll dough and unroll, leaving crescents all together in one large rectangle
- On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan. (If you're not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)
- Cut 1/2 inch diagonal strips up each side of the dough.
- Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with blackberry pie filling or fresh blackberries (or both). You may not need to use the whole can, just enough to cover it well.
- Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
- Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
- Once danish has cooled, remove to serving platter.
Nutrition Facts : Calories 199 kcal, Carbohydrate 23 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 93 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
BLACKBERRY CREAM CHEESE DESSERT
This delightful recipe was given to me by a dear friend. She has a huge blackberry patch, so is always looking for blackberry recipes. This one is served cold, so is especially nice on a warm lazy July evening.
Provided by BakinBaby
Categories Cheesecake
Time 40m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and mix with flour and press into a 9x13 pan.
- Bake at 350 degrees for 20 minutes, then cool.
- Mix cream cheese,powdered sugar & milk together and pour over crust.
- Mix sugar,water,blackberries & cornstarch in a saucepan, bring to a boil and cook 3 minutes(or until beginning to set up) then set aside to cool.
- Pour cooled blackberry topping over cream cheese layer, top with whipped topping, refrigerate a few hours.
Nutrition Facts : Calories 525.3, Fat 29.1, SaturatedFat 17.7, Cholesterol 85, Sodium 239.3, Carbohydrate 64.1, Fiber 3, Sugar 44.3, Protein 4.7
DELUXE BLACKBERRY COBBLER
This is another Southern Living recipe that I really like. The cobbler is just a little bit different from your average cobblers in that not only does it have blackberries in it, it's also flavored with a cream cheese crust, apples, orange juice and lemon juice. Talk about bursting with flavor! This is delicious served warm with a scoop of vanilla ice cream on top.
Provided by Dreamgoddess
Categories Dessert
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine the cream cheese and butter.
- Combine the flour and salt in another bowl; stir into the cream cheese mixture.
- Pour the orange juice over the cream cheese/flour mixture.
- Stir with a fork just until moistened; shape into a ball and chill for 1 hour.
- Preheat the oven to 425 degrees.
- Divide the dough in half and press one half on the bottom and sides of a greased 1 1/2 quart baking dish.
- The dough should come to within 1 inch of the top of the dish.
- In a saucepan, combine the blackberries, sugar, apples, lemon juice, lemon rind, and vanilla; bring to a boil and let boil for 10 minutes.
- Pour over the crust in the prepared baking dish.
- With the remaining dough half, shape irregular pieces about 1/4" thick.
- Place the dough pieces on top of the fruit in a patchwork fashion, leaving some fruit exposed.
- Dot with the remaining 1 T butter.
- Bake at 425 degrees for 40 minutes or until the cobbler is golden.
- Serve warm in dessert dishes with a scoop of vanilla ice cream on top.
Nutrition Facts : Calories 533.5, Fat 18.9, SaturatedFat 11.5, Cholesterol 51.3, Sodium 333.5, Carbohydrate 87.7, Fiber 6.5, Sugar 57.7, Protein 6.2
BLACKBERRY CRUNCH NO-CHURN ICE CREAM
Homemade ice cream that doesn't require an ice cream maker or special attachment for your mixer? You bet! I combine my cream cheese ice cream with swirls of blackberry jam and crushed spiced biscuit cookies for a delicious almost-homemade treat.
Provided by Kardea Brown
Categories dessert
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place an 8-inch square pan in the freezer for 30 minutes. Combine the jam and blackberries in a small saucepan over medium heat. Cook, stirring frequently, until the blackberries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool.
- Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside. (Wash and dry the beaters.)
- Beat the heavy cream in a large bowl with the hand-held mixer until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
- Spoon half of the mixture into the frozen pan. Set aside some of the cookies to sprinkle on top. Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream. Spoon half of the jam on top and swirl with a wooden skewer or chopstick. Repeat the process with the remaining cream, jam and cookies. Sprinkle the reserved cookies on top.
- Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight. To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls.
BLACKBERRY CREAM CHEESE COOKIES
These cookies will melt in your mouth- I like that they fold over so that you get all the gooey jam inside.
Provided by Pat Duran
Categories Fruit Desserts
Time 2h15m
Number Of Ingredients 7
Steps:
- 1. Spray a baking sheet with cooking spray; set aside. When ready to prepare cookies- preheat oven to 350^. Beat margarine, cream cheese, vanilla and sugar in a bowl until fluffy. Mix in flour and salt until a soft dough is formed. Cover and refrigerate 2-3 hours. Then on lightly floured surface roll dough to 1/8-inch thickness; with a cookie cutter cut into 3-inch rounds. Place 1/4 teaspoon of preserves(here you may add any of your favorite sugar-free jams, or preserves) in the center; fold in half and crimp edges. With a sharp knife pierce top of each cookie for steam release. Bake cookies until lightly browned, about 8-10 minutes. Cool on wire rack.
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