Blueberry Cheesecake Pizza Food

THE BEST BLUEBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
• Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
• Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
• Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
• Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
• Note: Refrigeration time is not included.

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

BLUEBERRY CHEESECAKE

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.

BLUEBERRY PIZZA

Steps:

• In a mixing bowl, add the flour, 2 tablespoons sugar, and pecans; stir to combine.
• Add in the butter; stir until well blended.
• Spread mixture into a 12-inch pizza pan.
• Bake at 375°F for 10-12 minutes or until lightly browned.
• Place pizza pan on a wire rack to let crust cool.
• In a mixing bowl, using an electric mixer, beat the cream cheese at medium speed until creamy.
• Gradually add the powdered sugar and beat until smooth.
• Fold in the Cool Whip.
• Spread mixture over cooled crust.
• Add 2 cups blueberries to a saucepan; mash.
• Stir in 2/3 cups sugar.
• Bring blueberry mixture to a boil over medium heat and boil for 2 mintues.
• In a small bowl, add the cornstarch and water; whisk to blend.
• Add cornstarch mixture to the blueberry mixture.
• Bring back to a boil and boil 1 minute.
• Cool.
• Spread cooled blueberry mixture over cream cheese mixture.
• Top with remaining blueberries.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
• Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
• In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
• Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.

BLUEBERRY DESSERT PIZZA

Steps:

• Heat oven to 350°.
• Grease a 12-inch pizza pan or a 9 x 13 pan.
• In a large bowl, beat cake mix, 1 cup oats and 6 tablespoons butter at low speed until crumbly. Reserve 1 cup of crumbs for the topping.
• To the remaining crumbs blend in the egg. Press in prepared pan.
• Bake at 350° for 12 minutes.
• Meanwhile, to reserved crumbs in same large bowl, add remaining 1/4 cup oats, 2 tablespoons butter, nuts, sugar and cinnamon; beat until well mixed.
• Remove the base from the oven and spread with the pie filling.
• Sprinkle with reserved crumb mixture.
• Return to oven and bake 15-20 minutes or until crumbs are light golden brown.
• Cool completely.
• Cut into wedges or squares.

BLUEBERRY CHEESECAKE PIZZA

Steps:

• Combine flour and powdered sugar; add butter, mixing well. Pat dough out in a 14 inch pizza pan; bake at 350F for 10 minutes or until lightly browned.
• Combine cream cheese, condensed milk, lemon juice and vanilla; mix well and spread on cooled crust. Chill.
• Combine sugar and cornstarch in a large saucepan; add water, mixing until smooth. Cook over medium heat until thickened (about 5 minutes) stirring constantly. Add blueberries. Cool completely.
• Spread blueberry mixture over cream cheese layer; chill, cut into wedges to serve.

BLUEBERRY PIZZA

Steps:

• FOR THE DOUGH: In a medium bowl, whisk together the flour, sugar, baking powder, zest & salt, then with a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, whisk together the ricotta cheese, egg yolk, water & vanilla extract, then add this mixture to the flour mixture & stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers.
• Shape the dough into a disk, then wrap in wax paper & refrigerate for at least 2 hours or up to 2 days.
• Position a rack in the middle of the oven & preheat the oven to 350 degrees F, then generously butter a large baking sheet.
• Place the dough on a lightly floured sheet of wax paper, then top that with another sheet of wax paper & roll out the dough to a 10-inch circle.
• Remove the top sheet of paper, transfer the dough, paper side up, to the prepared baking sheet, & then remove the remaining sheet of wax paper.
• Fold in the edge of the dough to make a 1/2-inch rim, before baking the crust for 15 minutes.
• FOR THE FILLING: Meanwhile, in a medium bowl, toss together just 2 pints of the blueberries with the sugar & zest, then pour this mixture onto the warm crust.
• Bake for another 45 minutes, then top the pizza with the final 1/2 pint of berries & bake 10 minutes longer.
• Remove the pizza from the oven & put the baking sheet with the pizza on a wire rack to cool for at least 5 minutes.
• Cut the pizza into wedges & serve warm.

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• Stir graham cracker crumbs and melted butter together until well combined.
• Press into an ungreased 8x8 or 9x9 pan.
• Place in fridge to chill for 15 minutes.
• With electric beaters, beat cream cheese until light and fluffy.
• Add can of sweetened condensed milk and continue to beat until smooth and creamy. Note: it will look quite runny at this point.
• Beat in lemon juice and vanilla. Mixture will thicken.
• Pour over chilled crust and place in fridge to firm up for 2-3 hours before topping with pie filling.
• Spoon the blueberry pie filling evenly over the cheesecake.
• Run a knife around the edge of the pan to loosen before serving.

BLUEBERRY CHEESECAKE DESSERT PIZZA

Steps:

• Preheat oven according to crescent roll package directions. Unroll the dough onto an ungreased baking sheet. Pinch the edges into a "crust" edge if desired. Sprinkle the dough sheet with two tablespoons of the sugar. Bake according to package directions. Transfer to a cooling rack and let cool completely.
• In a medium bowl on high speed, cream together the cream cheese and 1/2 cup of the sugar until smooth and the sugar is no longer grainy. Add a handful (about 1/4 cup) of the fresh blueberries. Mash and beat until they burst and the mixture turns a light shade of blue-purple.
• In a separate bowl, beat the heavy whipping cream with the remaining sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture. Add half of the lemon zest and fold until just combined.
• Spread the fluffy cheesecake mixture onto the prepared crust.
• Top with the remaining blueberries and lemon zest.
• Slice and serve.

24 BEST BLUEBERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert the whole family will love!

BAKED BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
• Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
• Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
• Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.