Blueberry Raspberry And Blackberry Cheesecake Food

BERRY BLISS CHEESECAKE

Steps:

• Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
• Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
• Refrigerate 6 hours. Serve topped with remaining berries.

BLACKBERRY CHEESECAKE SQUARES

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.

BLACKBERRY CHEESECAKE

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.

BLUEBERRY, RASPBERRY AND BLACKBERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Graham Cracker Crust In small bowl combine crumbs and sugar.
• Add melted butter and blend well.
• Press crumbs evenly onto bottom of a greased 9" springform pan.
• Set aside.
• Cheesecake Filling In large bowl combine cream cheese, sugar and cornstarch.
• Beat with mixer till smooth.
• Add eggs and yolk, one at a time until well blended.
• Stir in whipping cream, vanilla extract and lemon peel.
• Fold in blueberries gently.
• Pour the cream cheese mixture over the graham cracker crust.
• Drop the raspberries and blackberries randomly over top of cheesecake a few at a time.
• They will slowly sink into the cake.
• Bake at 350 degrees for 15 minutes.
• Lower temperature to 225 degrees and bake for 1 hour and 15 minutes.
• (Cook until the center no longer looks wet or shiny) Run a knife around the inside edge of the cheesecake pan.
• Chill, uncovered, overnight.
• You could also add strawberries to the berry mixture-- make sure not to exceed 2 cups of fruit in all. I have also made this cake with just one of the above listed berries.

CRUSTLESS BLACKBERRY CHEESECAKE

Steps:

• Preheat oven to 350.
• Spray a 9in cake tin with nonfat cooking spray and line with parchment paper.
• Place cottage cheese in blender and blend until smooth.
• Add yogurt, flour, sugar, and egg whites and blend.
• Add lemon rind, lemon juice, and blackberries and blend more.
• Save some berries for garnishing, if desired.
• Pour mixture into pie tin.
• Bake for 30-35 minutes, until just set.
• Turn off oven and leave in for a half of an hour.
• Remove from oven and run a knife around the edge of the tin to loosen and flip pie onto a serving plate.
• Remove lining and serve.

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.

RASPBERRY AND BLUEBERRY VANILLA CHEESECAKE

Steps:

• Make crust:
• Preheat oven to 350°F. Finely grind ground cookies, nuts and sugar in processor. Add butter and vanilla; process until moist crumbs form. Press onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake until crust is light golden, about 15 minutes. Cool. Maintain oven temperature.
• Make filling:
• Scrape seeds from vanilla beans into heavy small saucepan; add beans. Add cream and bring to boil. Cool completely. Discard beans.
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add vanilla-cream mixture, sour cream and vanilla extract and beat until well blended. Beat in eggs 1 at a time.
• Gently mix 1 basket raspberries, 1 basket blueberries and cornstarch in medium bowl. Pour 2/3 of filling into crust. Sprinkle berry mixture over. Pour remaining filling over berries to cover. Bake until cake is golden and begins to crack around edges but still moves slightly in center when pan is shaken, about 1 hour 10 minutes. Let cool 10 minutes (cake will fall).
• Make topping:
• Mix sour cream, sugar and vanilla in small bowl to blend.
• Gently press down any raised edges of cake. Spoon topping evenly over cake. Bake 10 minutes. Cool cake on rack. Refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
• Melt jam in small saucepan over low heat. Brush some jam over top of cake. Arrange remaining berries atop cake. Gently brush berries with remaining jam. (Can be made 8 hours ahead. Keep chilled.)
• Run small sharp knife around pan sides to loosen cake. Remove pan sides. Place cake on platter. Serve cold.

BLACKBERRY CHEESECAKE

Steps:

• In a bowl, combine the crushed cookies and chopped almonds; stir in melted butter until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• In a big bowl, combine the cream cheese, sugar, sour cream, cornstarch, and cinnamon.
• Beat with an electric mixer until smooth.
• Add in eggs and egg yolk, one at a time; beating well after each addition.
• Beat in the sweet blackberry wine, almond extract, and vanilla extract; stir in the blackberries and almonds.
• Pour the cream cheese mixture over the crust.
• Bake at 350° for 15 minutes; decrease heat to 225° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove cake from the oven and run a knife around the inside edge of the pan.
• Chill, uncovered, overnight.