Blueberry Almond Cheesecake Food

BAKED ALMOND, BANANA & BLUEBERRY CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a 20cm round non-stick springform cake tin. Melt the butter and syrup in a pan, then stir in the oatcakes and almonds until well mixed and coated. Press firmly into the base of the tin to make a compact layer, then bake for 10 mins. Remove from the oven and increase it to 240C/220C fan/gas 9.
• To make the filling, mash the bananas in a large bowl. Add the ricotta, yogurt, eggs, syrup, vanilla and almonds, and beat with a wooden spoon until everything is very well mixed. Pour onto the base, scatter over the blueberries and bake for 10 mins, then turn the oven down to 110C/90C fan/gas 1 /4 and cook for 30-35 mins more. It should still have a bit of wobble in the middle when you gently shake the tin. Turn off the oven and leave the cheesecake inside to cool and set. Chill before serving.

KETO BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (176 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
• In a medium to large bowl, stir together the almond flour and Besti.
• In a small bowl in the microwave, or a small saucepan on the stove, melt the butter. Stir in the vanilla.
• Stir the melted butter into the almond flour mixture, until combined. The dough will be slightly crumbly.
• Press the dough into the bottom of the prepared pan. Bake for about 10 minutes, until barely golden. Let the crust cool for at least 10 minutes.
• Meanwhile, in a large bowl, use a hand mixer to beat the cream cheese and Besti Powdered at low to medium speed, until fluffy.
• Beat the eggs, one at a time. Beat in lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high a speed will introduce too many air bubbles, which we don't want).
• Gently fold in 1 cup (148 g) of blueberries.
• Pour the filling into the pan over the crust. Smooth the top with a spatula. Tap the cheesecake on the counter a few times to release any air bubbles.
• Bake for about 45-55 minutes, until the center is almost set, but still jiggly. A water bath is not necessary, but you can use one if you like.
• Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edges (don't remove the springform wedge yet). Cool on the counter at room temperature.
• Refrigerate for at least 4 hours (preferably overnight) until completely set.
• In a medium saucepan over medium heat, combine 1 cup (148 g) of blueberries, lemon juice, Besti Powdered, and lemon zest. Bring to a gentle boil, then simmer for about 10 minutes, mashing the sauce as the berries soften, until the blueberries start to break down and a sauce forms.
• Stir the remaining 1 cup (148 g) of blueberries into the sauce and heat for 2-3 minutes, until the whole blueberries are soft, but not mushy. Remove from the heat and let the sauce cool completely at room temperature.
• Once the cheesecake is set, run a knife along the edges of the springform pan again and remove the side of the pan. You can carefully transfer the cheesecake to a serving plate, or simply use the bottom of the springform pan for serving.
• Spoon most of the liquid part of the blueberry sauce over the cheesecake. Arrange the whole blueberries on top. Use any leftover sauce for serving.

ALMOND CHEESECAKE

Steps:

• Preheat oven to 300.
• Combine graham crackers crumbs, sugar and butter.
• Press into springform pan.
• Beat cheese until fluffy.
• Gradually beat in milk.
• Add eggs and almond extract.
• Mix well.
• Pour into prepared pan.
• Bake 45- 50 minutes.
• Cool and chill.
• Serve plain or with your favorite topping.
• This can be done very quickly and simply by putting crackers, sugar and butter into a food processor.
• Blend for a minute.
• Prepare pan.
• Put cheese and milk in processor, blend.
• Add eggs and flavoring and process until thoroughly blended.
• Pour in pan.
• This whole process takes less than 5 minutes to prepare.

LOW-SUGAR BLUEBERRY CHEESECAKE.

Steps:

• Mix together almonds, oil, salt and flour and press into a springform pan to form the crust.
• Mix together the remaining ingredients and pour on top of the crust.
• Bake at 400 degrees for 15 minutes, then 350 degrees for another 25 minutes until the top is lightly golden.
• Cool for one hour.

LUSCIOUS ALMOND CHEESECAKE

Steps:

• In a bowl, combine wafers, almonds and sugar; add the butter and mix well. Press into the bottom of a ungreased 10 inch springform pan; set aside.
• In a large mixing bowl, beat cream cheese and sugar until creamy. Add the eggs, one at a time, beating well after each addition. Add extracts; beat just until blended. Pour into crust. Bake at 350 for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.
• Combine sour cream, sugar and vanilla; spread over filling. Return to oven for 5 minutes. Cool on a wire rack; chill overnight. Just before serving, sprinkle with almonds and remove sides of pan. Store in the refrigerator.

BLUEBERRY-ALMOND CHEESECAKE CRUMB CAKE

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Combine 1 cup dry cake mix, brown sugar and cinnamon in medium bowl. Cut in 1/4 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
• Melt remaining butter; cool slightly. Beat 2 eggs, remaining cake mix, water and melted butter in large bowl with mixer until blended. Pour into prepared pan.
• Beat Neufchatel and granulated sugar in same bowl with mixer until blended. Add remaining egg and almond extract; mix just until blended. Pour over cake batter in pan; spread to edges of pan. Top with blueberries and nut mixture.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift cake from pan before cutting to serve.