BLUEBERRY CHEESECAKE BARS
Easy summer dessert from Kraft. I actually made these as blackberry, rather than blueberry, and substituted a 21-ounce can of blackberry pie filling I had on hand for the jam and the blueberries.
Provided by GaylaJ
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
- Beat cream cheese until smooth. Add sugar, eggs and vanila, beating until well blended. Set aside.
- Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
- Bake 30 minutes or until slightly puffed. Cool completely in pan.
- Refrigerate leftover bars for up to 3 days.
Nutrition Facts : Calories 179.9, Fat 10.5, SaturatedFat 5.7, Cholesterol 44, Sodium 128.6, Carbohydrate 19.8, Fiber 0.5, Sugar 14.2, Protein 2.2
BLUEBERRY SHORTBREAD CHEESECAKE
I personally prefer cheesecake with a different crust rather than a graham cracker crust. Through trial and error, I have come up with this recipe using blueberries. It takes a lot of time, but is definitely worth it. Don't think about the calories!
Provided by QueenofSuburbs
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 9h35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
- Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
- Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
- Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
- Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 71.3 g, Cholesterol 134.9 mg, Fat 34.2 g, Fiber 2 g, Protein 8.3 g, SaturatedFat 20.9 g, Sodium 330.7 mg, Sugar 48.3 g
BLUEBERRY SHORTBREAD BARS
You can use any summer fruit in these bars, as long as you don't use too much and it's not too wet. I hope you give this a try soon. Enjoy!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
- Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
- Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
- Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
- Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.7 g, Cholesterol 37.4 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5 g, Sodium 162.6 mg, Sugar 9.3 g
BLUEBERRY CHEESECAKE BARS
Categories Cake Berry Egg Fruit Dessert Bake Kid-Friendly Quick & Easy Cream Cheese Blueberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a bowl whisk cream cheese until smooth and whisk in eggs, sugar, and vanilla. Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.
BLUEBERRY CHEESECAKE
Provided by My Food and Family
Categories Home
Time 7h10m
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F with a rack in the middle.
- Crust:
- In a medium bowl, stir the cookie crumbs, sugar, butter, and salt to combine. Press the mixture evenly onto the base of a 9-inch springform pan.
- Transfer the pan to the oven and bake the crust until lightly golden, 10 to 12 min. Let the crust cool to room temperature, then wrap aluminum foil around the bottom and side of the springform pan. Place springform pan in a large roasting pan. (You'll be baking it in a hot water bath later.) Turn down the oven to 325°F.
- Heat a large kettle of water to a simmer. (You'll use this for the waterbath.)
- Filling:
- In a medium saucepan, combine the blueberries, lemon juice, ¼ cup granulated sugar, the scraped seeds of the vanilla bean, and salt. Cook over medium heat, stirring occasionally, until the berries have broken down and are very soft, 4 to 5 min. Let the mixture cool slightly, then transfer to a food processor and blend until the mixture forms a relatively smooth purée. Cool to room temperature.
- Add the cream cheese and the remaining 1-1/4 cups granulated sugar and process until the mixture is very smooth. Add the eggs, one at a time, and process just until each is combined, scraping the bowl a few times throughout the process.
- Pour the filling over the cooled crust. Carefully pour enough hot water from the kettle into the roasting pan to come about halfway up the side of the springform pan. Transfer the roasting pan to the oven and bake until the edge of the cheesecake is set but the center still jiggles slightly when you shake the pan, 60 to 75 min.
- Turn the oven off and leave the cheesecake inside the oven with the door propped open for 20 to 30 min. Remove the pan from the oven and remove the cheesecake from the water bath. Cool to room temperature, about 1 hour, then refrigerate for at least 4 hours.
- Gently run a knife around the edge of the chilled cheesecake, then remove the outer ring. Gently slide a large spatula around the outside edge of the cake to remove from the base, if desired.
- In the bowl of an electric mixer fitted with the whip attachment, whip the whipping cream and powdered sugar until medium peaks form. Spoon over the top of the cheesecake, then spread into an even layer. Garnish with blueberries.
Nutrition Facts : Calories 510, Fat 35 g, SaturatedFat 19 g, TransFat 1.5 g, Cholesterol 150 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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BERRY BEST BLUEBERRY CHEESECAKE RECIPE - THAT SUSAN WILLIAMS
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Cuisine AmericanTotal Time 9 hrsServings 16Calories 580 per serving
- For crust: Position rack in center of oven and pre-heat to 375º. Wrap outside of 10" diameter springform pan with heavy duty aluminum foil (to keep pan from taking in water from water bath/Bain Marie). Combine cookie crumbs and sugar in food processor. Pulse until just mixed. Press crumb mixture firmly onto bottom and approximately 2" up side of pan. Bake until crust begins to brown, about 8 minutes. Transfer pan to rack and cool, but maintain oven temperature.
- For filling: Using electric mixer, beat cream cheese and sugar until well blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk, and vanilla. Pour filling into crust.
- To Bake Cheesecake: Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1" up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. TURN OVEN OFF. KEEP DOOR CLOSED. Let cheesecake stay in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover with plastic wrap, and refrigerate overnight.
- For Blueberry Topping : Combine sugar, cornstarch, and salt in pan. Add water, and 2 c. blueberries. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. Mixture will be quite thick. Remove from heat, and stir in butter and lemon juice. Add in remaining 2 c. blueberries. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour, and up to 4 hours.
BLUEBERRY CHEESECAKE BARS - RECIPETIN EATS
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4.7/5 (19)Estimated Reading Time 8 minsCategory SweetTotal Time 50 mins
- Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
- Place biscuits in a food processor and blitz until fine crumbs form. Add butter and sugar and blitz to combine - it should look like wet sand. (Note 1)
NO BAKE BLUEBERRY CHEESECAKE RECIPE - FLAVORITE
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3.9/5 (283)Total Time 3 hrs 15 minsCategory DessertCalories 177 per serving
- With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.
BLUEBERRY CHEESECAKE BARS (SHORTBREAD CRUST) RECIPE - …
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Servings 24Total Time 1 hr 5 minsCategory For Large GroupsCalories 229 per serving
- Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt.
BLUEBERRY LEMON BLISS CHEESECAKE BARS - THE BAKING CHOCOLATESS
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3.7/5 (3)Estimated Reading Time 4 minsCategory Breakfast, Dessert
- Combine 1 tablespoon lemon zest with 1/2 cup granulated sugar and using fingers, rub the zest into the sugar to infuse the sugar with lemon.
- In a medium saucepan, combine blueberries with brown sugar, 2 tablespoons lemon zest, and lemon juice and cook over medium heat, until berries are just soft, 5-10 minutes, stirring occasionally.
- Combine 1 tablespoon lemon juice with 1/2 cup sugar and using fingers or fork, mix together to infuse the sugar with lemon.
LEMON BLUEBERRY CHEESECAKE BARS - A LATTE FOOD
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Reviews 25Estimated Reading Time 4 minsCategory DessertTotal Time 1 hr 5 mins
- Begin by beating butter, sugar, and zest together until light and creamy. Next, add in lemon juice and mix. Then, slowly add in the flour until the mix is crumbly and mostly combined.
BLUEBERRY CHEESECAKE WITH SHORTBREAD CRUST - I AM BAKER
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Servings 6Estimated Reading Time 2 minsCategory DessertTotal Time 1 hr 10 mins
- Heat oven to 350 degrees. Prepare (spray, grease, parchment, butter, etc.) a 9-inch springform pan.
- Mix up finely ground shortbread crumbs with 2 tablespoons melted butter. Press into the bottom of the springform pan.
- In a stand mixer fit with paddle attachment, combine cream cheese and sugar until smooth, about 3 minutes on medium-high. With mixer on low, add in milk and then eggs, one at a time.
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- Spray a 9 inch spring form pan with nonstick spray. Wrap the bottom and sides tightly with aluminum foil. Pull a small bit up inside the pan to ensure it remains tightly wrapped while baking.
- In a food processor, crush shortbread cookies into crumb. Alternatively, place cookies in a resealable bag and crush with a rolling pin until fine crumbs.
BLUEBERRY CHEESECAKE TART WITH A SHORTBREAD CRUST ...
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Estimated Reading Time 5 minsCalories 359 per servingTotal Time 1 hr 40 mins
- Put the flour, salt, and icing sugar into the bowl of a food processor and mix to blend. Add the butter chunks and pulse until a coarse meal forms with a few pieces of pea sized butter left.
- Press the mixture into the bottoms and sizes of a tart shell so that it is at least ¼" thick everywhere.
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- In a medium bowl, mix the flour with the cornmeal and salt. In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until creamy, about 2 minutes.
- Preheat the oven to 350°. Line 2 large rimmed baking sheets with parchment paper. Unwrap the chilled shortbread dough and roll it out between 2 sheets of parchment paper to an 8-inch round (1/2 inch thick).
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- In a small saucepan, combine 1 cup of the blueberries with the sugar and water. Bring to a simmer and cook over moderate heat until the blueberries break down, about 5 minutes.
- In a medium saucepan, bring 3/4 cup of the milk to a boil with 3 tablespoons of the sugar; remove from the heat. In a medium bowl, whisk the egg yolks with the cornstarch and the remaining 1/4 cup of milk and 2 tablespoons of sugar.
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- In a food processor add softened butter and mix a few minutes until smooth. Then add raw honey and vanilla extract and mix until incorporated, scraping down sides of food processor as needed.
- Add softened cream cheese, eggs, honey, and vanilla to a blender jar and blend about 30 seconds until smooth. Scrape down sides of blender and blend for another 10 seconds or so.
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