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
Cool off this summer with this fruity No-Churn Blueberry Cheesecake Ice Cream. Have the kids help with prep by letting them break up the graham crackers! Our No-Churn Blueberry Cheese Cake Ice Cream is both tasty and easy to make.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 5h50m
Yield 8 servings, about 2/3 cup each
Number Of Ingredients 8
Steps:
- Bring blueberries, water and 2/3 cup sugar to boil in small saucepan; simmer on medium-low heat 8 min. or until thickened, stirring occasionally. Refrigerate 30 min. or until completely cooled.
- Process remaining sugar with all remaining ingredients except graham cracker pieces in food processor until well blended; spoon into 1-1/2-qt. freezer-proof container. Gently stir in graham cracker pieces. Top with spoonfuls of the blueberry mixture; swirl gently with spatula.
- Freeze 5 hours or until firm.
Nutrition Facts : Calories 350, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.738 g, Sugar 0 g, Protein 4 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
BLUEBERRY CHEESECAKE
Steps:
- Preheat the oven: Position an oven rack in the center of the oven. Preheat it to 325°F.
- Boil water: Fill a kettle or a large pot with water and cover it with a lid. Bring it up to a boil over high heat while you prepare the cheesecake filling. You will use the boiling water to create a hot water bath to bake the cheesecake.
- Bake the cheesecake: Bake the cheesecake until slightly puffed up around the edges and 2 to 3 inches in the center is slightly jiggly (resembling Jell-O), about 1 hour 30 minutes. Turn the oven off and open the oven door about 1 inch. You can use a wooden spoon to prop the door open. Let the cheesecake finish setting in the oven until there is barely any jiggle left in the center, about 1 hour. Transfer to a wire rack to cool for 30 minutes. Loosely cover it with a clean kitchen towel and refrigerate it until fully cooled, at least 6 hours. The cheesecake will firm up and no longer jiggle in the center.
Nutrition Facts : Calories 605 kcal, Carbohydrate 62 g, Cholesterol 144 mg, Fiber 2 g, Protein 8 g, SaturatedFat 21 g, Sodium 390 mg, Sugar 44 g, Fat 38 g, UnsaturatedFat 0 g
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
UNCLE BILL'S BLUEBERRY/SPINACH SALAD
This recipe originated from the B.C. Blueberry Council. We are now in the season for blueberries and spinach and this is an excellent recipe to have during the hot weather we are having.
Provided by William Uncle Bill
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash spinach well.
- Remove stems from spinach and discard.
- Divide spinach leaves onto 4 plates.
- Divide and sprinkle blueberries over.
- Divide and sprinkle toasted pecans over.
- Cut goat cheese into small balls and roll in poppy seeds to coat.
- Divide cheese and place on plates.
- In a food processor or blender, process olive oil, blueberries, white vinegar, sugar, salt and pepper; blend until smooth.
- Drizzle dressing over salad in amounts to your liking.
Nutrition Facts : Calories 320.2, Fat 23.4, SaturatedFat 2.8, Sodium 359.6, Carbohydrate 27.6, Fiber 4.3, Sugar 21.3, Protein 4.1
BANANA CREAM CHEESECAKE
A light, delicious cheesecake that is easy to make. I made it for a friend's birthday and he loved it!
Provided by Christine C.
Categories Cheesecake
Time 22m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine cracker crumbs, sugar and butter.
- Reserve 1/2 cup for topping.
- Press crumbs into 9" springform pan or 9 x 9 pn.
- Bake for 5- 7 minutes in 350 degree oven.
- Cool.
- Beat cream cheese and sugar until smooth.
- Fold 2 cups of whipped topping into cream cheese mixture.
- Arrange half of banana slices into crust.
- Top with half of cream cheese mixture.
- Repeat the layers.
- Combine the milk and pudding mix until smooth and add remaining whipped topping Spread on top of cream cheese layer and sprinkle with reserved crumb mixture.
- Garnish with additional bananas.
Nutrition Facts : Calories 446.1, Fat 26, SaturatedFat 16.4, Cholesterol 55.4, Sodium 395.4, Carbohydrate 51.5, Fiber 1.3, Sugar 37.2, Protein 4.5
UNCLE BILL'S YORKSHIRE PUDDING
Make and share this Uncle Bill's Yorkshire Pudding recipe from Food.com.
Provided by William Uncle Bill
Categories < 30 Mins
Time 30m
Yield 12 muffins
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- In a mixing bowl, combine milk and flour.
- Add eggs one at a time and beat well after each addition until batter is smooth.
- Add salt and mix well.
- Heat a 12 cup muffin pan for 3 minutes in preheated 450 F oven.
- Remove pan from oven and add 1 1/2 teaspoons of olive oil to each muffin cup.
- Return muffin pan to preheated 450 F oven and heat for about 2 minutes or until oil gets hot (THIS IS VERY IMPORANT.) Remove heated pan from oven and spoon about 3 tablespoons of batter into each cup until mixture is evenly distributed in the 12 cups.
- Return to oven and bake in preheated 450 F overn for 10 minutes.
- Reduce heat to 350 F and continue to bake for another 10 minutes or until Yorkshire pudding has risen and is lightly browned.
- DO NOT OPEN OVEN DOOR AT ANYTIME DURING THE BAKING PERIOD.
- At the end of the baking time specified, you may open the oven door to take a peek at the pudding to see if it has risen and is lightly browned.
- Remove from oven and serve immediately with your favorite gravy recipe along with your roast.
- If you have any fat from your roast, you may use this in lieu of the olive oil.
- Prepare muffin pan in the same manner.
- For an easy gravy, see recipe #25365.
Nutrition Facts : Calories 127.9, Fat 8.7, SaturatedFat 1.7, Cholesterol 48.5, Sodium 123.7, Carbohydrate 9, Fiber 0.3, Sugar 1.1, Protein 3.3
UNCLE BILL'S BLUEBERRY FILLING FOR PEROSHKY
Make and share this Uncle Bill's Blueberry Filling for Peroshky recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- If you are using frozen blueberries, thaw before using.
- In a mixing bowl, mix together sugar and tapioca starch until well mixed.
- Reserve 1/2 cup of mixture to be used for adding to the base of the pastry.
- Add remaining sugar mixture to the blueberries and carefully mix well to coat berries.
- Let mixture sit for about 5 minutes before using.
- Add 1/2 teaspoon of sugar/tapioca starch mixture to the dough rounds or pastry cups.
- Add about 1 1/2 tablespoons of blueberries into either the regular dough or the pastry dough.
- Bake in preheated 400 F oven for 12 to 15 minutes or until crust is just lightly browned.
Nutrition Facts : Calories 117.4, Fat 0.1, Sodium 0.4, Carbohydrate 30.2, Fiber 0.9, Sugar 28.6, Protein 0.3
UNCLE BILL'S BLUEBERRY FILLING FOR PEROGIES
Make and share this Uncle Bill's Blueberry Filling for Perogies recipe from Food.com.
Provided by William Uncle Bill
Categories Berries
Time 15m
Yield 16 perogies
Number Of Ingredients 6
Steps:
- If you are using frozen berries, thaw first before using.
- In a bowl, mix together sugar and tapioca starch, mix well.
- Place blueberries in a large bowl and pour sugar/tapicoa mixture over and mix well to coat.
- Now add lemon juice and mix well.
- In a smaller mixing bowl, mix together 1/2 cup granulated sugar and 1/4 cup tapioca starch.
- Prepare dough rounds to use in your Mini Form.
- Place dough over Mini Form.
- Sprinkle 1/4 teaspoon of sugar/tapioca starch mixture over the middle of the dough in the Mini Form.
- Now add 1 tablespoon of blueberries and close Mini Form, remove excess dough.
- Continue with the remainder of the blueberry mixture.
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