BLUEBERRY CHEESECAKE
Can be made any time of the year, thanks to frozen blueberries.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g
BLUEBERRY CREAM CHEESECAKE
We have an abundance of blueberries in our area and I am developing new recipes to use them as they are so good, fresh or frozen. This cheesecake is delicious.
Provided by William Uncle Bill
Categories Cheesecake
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- BASE-----------.
- Preheat oven to 350 F degrees.
- In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
- Cut in butter using a pastry blender or a fork, until mixture is crumbly.
- Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
- In a separate small mixing bowl, beat together egg, vanilla and almond extract.
- Drizzle mixture over crumb mixture in pan.
- Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
- Remove from oven and let cool.
- Spoon 3 cups of blueberries evenly over base.
- Sprinkle the remaining 1/4 cup of sugar over the blueberries.
- FILLING-----------.
- In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.
- Pour cream cheese mixture over blueberries.
- Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
- Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
- Cover and refrigerate for 8 hours.
- SAUCE-----------.
- Puree' 1 cup of blueberries.
- In a small saucepan, combine blueberry puree', sugar and lemon juice; cook over medium heat to just boil and the sugar is dissolved.
- In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth.
- While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly.
- TO SERVE-----------.
- Remove sides of spring form pan before cutting cheesecake.
- Spoon some sauce on each serving plate; place a piece of cheesecake in pool of sauce, then spoon more sauce over top of cheesecake.
Nutrition Facts : Calories 533.6, Fat 30.3, SaturatedFat 15.3, Cholesterol 120.8, Sodium 220.8, Carbohydrate 60.9, Fiber 2.6, Sugar 43.5, Protein 8.1
THE BEST BLUEBERRY CHEESECAKE
AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.
Provided by Seasoned Cook
Categories Cheesecake
Time 1h15m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 626.4, Fat 44.7, SaturatedFat 25.3, Cholesterol 190.4, Sodium 553.7, Carbohydrate 49, Fiber 1.3, Sugar 39.8, Protein 9.6
EASY BLUEBERRY CREAM CHEESECAKE
Make and share this Easy Blueberry Cream Cheesecake recipe from Food.com.
Provided by Rita1652
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, combine cream cheese, sugar, lemon and vanilla extracts. Mix well.
- In a medium bowl, whip cream until stiff peaks form.
- Fold 3/4 of the whipped cream into cream cheese mixture.
- Spread into crust.
- Dot with blueberry pie filling, and smooth with spatula to cover.
- Chill in refrigerator at least 2 hours.
- Garnish with remaining cream.
NO-CHURN BLUEBERRY-CHEESECAKE ICE CREAM
Provided by Food Network Kitchen
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
- Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
- Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.
UNCLE BILL'S BLUEBERRY CREAM CHEESECAKE
Make and share this Uncle Bill's Blueberry Cream Cheesecake recipe from Food.com.
Provided by William Uncle Bill
Categories Cheesecake
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine flour, finely chopped almonds, 1/4 cup sugar and baking powder.
- Using a pastry blender, cut in butter until mixture is crumbly.
- In a separate bowl, beat together egg, vanilla and almond extract.
- Drizzle egg mixture over crumbly flour mixture and mix until egg mixture is just incorporated and the mixture is still crumbly.
- Press mixture evenly over the bottom of an 11" x 1 1/2" spring form pan.
- Bake in preheated 350 F oven for 8 to 10 minutes or until surface is no longer shiny.
- Remove from oven and let cool.
- Spoon 3 cups of blueberries evenly over baked base.
- Sprinkle remainder of 1/4 cup of sugar over the blueberries.
- FILLING: In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup of sugar, eggs and lemon juice and mix until smooth.
- Pour cream cheese mixture over blueberries.
- Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
- Remove cake form oven and immediately run a knife around inside of rim to loosen cake.
- Let cool.
- Cover and refrigerate for at least 8 hours.
- SAUCE: Puree' 1 cup of blueberries in a blender.
- In a small saucepan, combine blueberry puree' and sugar and cook over medium-high heat just long enough to dissolve sugar, about 3 to 4 minutes.
- Add lemon juice, mix well and let cool.
- TO SERVE: Remove sides from spring form pan.
- Cut cheesecake into wedge slices.
- Pour some blueberry sauce on each serving plate.
- Place a piece of cheesecake in pool of sauce, then spoon more sauce over cheesecake.
- If using frozen blueberries, make sure they are thawed, drained and patted dry with paper toweling.
Nutrition Facts : Calories 478.9, Fat 27.6, SaturatedFat 14.7, Cholesterol 120.8, Sodium 224, Carbohydrate 52.6, Fiber 2.6, Sugar 36.5, Protein 8.4
NO BAKE BLUEBERRY CHEESECAKE
these are soo good, and easy to make since you don't have to bake them. My family devoured them within a few minutes
Provided by fawn512
Categories Cheesecake
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs and sugar, pour melted butter. Press into pan (I use 9" springform pan) chill covered (I make this the night before).
- Beat cream cheese, add sugar.
- Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin.
- Gradually pour this while beating the cream cheese mixture.
- Fold in whipped cream.
- Spread on top of crust. Top with blueberry syrup.
- NOTE: the syrup must be thick or else it'll fall from the cake.
- Chill covered a few hours.
Nutrition Facts : Calories 386.3, Fat 20.8, SaturatedFat 8.4, Cholesterol 37.7, Sodium 302.3, Carbohydrate 48.3, Fiber 0.4, Sugar 24.4, Protein 4
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- Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined. Transfer to a 13- x 9-inch baking dish and press down firmly to form crust. Bake until edges are golden brown, 10 to 12 minutes. Set aside to cool completely before filling.
- Use an electric mixer to beat together the cream cheese, sugar and vanilla. Use a spoon to fold in the whipped topping and mix until well combined. Carefully spread cheesecake mixture over prepared crust.
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