BLUEBERRY CHEESECAKE SMOOTHIE
If you took a slice of your favorite blueberry cheesecake and put it in a blender, it would taste very much like this ice-cold smoothie!
Provided by My Food and Family
Categories Home
Time 5m
Yield 2 servings, about 1 cup each
Number Of Ingredients 5
Steps:
- Blend first 4 ingredients in blender until smooth.
- Add ice; blend until thickened. Serve immediately
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 190 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 25 g, Protein 5 g
BLUEBERRY SWIRL CHEESECAKE
The creamy, sweet texture of this baked vanilla pudding is complemented by a vibrant fruit sauce
Provided by Cassie Best
Categories Dessert
Time 1h20m
Yield Cuts into 14 bars
Number Of Ingredients 10
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.
Nutrition Facts : Calories 606 calories, Fat 47 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Protein 6 grams protein, Sodium 1 milligram of sodium
LEMON-BLUEBERRY CHEESECAKE SHAKE
Make and share this Lemon-Blueberry Cheesecake Shake recipe from Food.com.
Provided by ratherbeswimmin
Categories Shakes
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Microwave cream cheese in a small bowl on HIGH for 30 seconds; stir until smooth.
- Process cream cheese, ice cream, blueberries, and remaining ingredients in a blender until smooth; stop to scrape down sides as needed.
- Pour into glasses and serve immediately.
Nutrition Facts : Calories 309.8, Fat 16.5, SaturatedFat 10.2, Cholesterol 59.1, Sodium 135.5, Carbohydrate 36.9, Fiber 1.5, Sugar 31.5, Protein 5.4
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