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
BLUEBERRY SWIRL CHEESECAKE
In Lyons, Georgia, Suzanne McKinley relies on convenient canned blueberry pie filling and a prepared graham cracker crust to assemble this pretty pie. Slices are delightful when draped with extra pie filling.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling., Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 2 hours. Top with remaining pie filling. Refrigerate leftovers.
Nutrition Facts : Calories 349 calories, Fat 17g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 240mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY SWIRL CHEESECAKE
Make and share this Blueberry Swirl Cheesecake recipe from Food.com.
Provided by carolinafan
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, beat cheese, sugar and vanilla until smooth.
- Add eggs, beating just until combined.
- Pour into crust.
- Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling.
- Bke at 350 degrees for 35-40 minutes or until center is almost set.
- Cool on a wire rack.
- Chill for 2 hours.
- Top with remaining pie filling.
Nutrition Facts : Calories 543.2, Fat 28.2, SaturatedFat 12.9, Cholesterol 109, Sodium 379.7, Carbohydrate 67.4, Fiber 2.4, Sugar 53.9, Protein 6.5
BLUEBERRY SWIRL CHEESECAKE
Blueberry pie filling is swirled between two layers of cheesecake filling, baked, and topped with more blueberries before serving. Be sure to bake this the day before you plan to serve. This recipe is a big exception in my vast cheesecake collection for two reasons. First, this cake only takes 25 minutes to bake, and second, because I use canned filling rather than doing it from scratch. Enjoy!
Provided by Two Socks
Categories Cheesecake
Time 1h30m
Yield 1 9inch cheesecake, 8 serving(s)
Number Of Ingredients 8
Steps:
- FOR THE CRUST: Spray a 9-inch springform pan generously with nonstick cooking spray.
- Mix the graham cracker crumbs and sugar in a small bowl.
- Add the melted butter and stir until crumbs are evenly moistened.
- Pour into prepared pan and spread evenly over bottom and slightly up sides of pan.
- Refrigerate for one hour to set the crust.
- When ready to prepare the filling, preheat oven to 375 degrees.
- FOR THE FILLING: Beat cream cheese in bowl of electric mixer fitted with pattle attachment and at medium speed for two to three minutes or until smooth, being sure to scrape sides of bowl with rubber spatula.
- Decrease speed to low and gradually add sugar, 1/4 cup at a time, until all sugar is encorporated into batter.
- Return mixer speed to medium and add the eggs, one at a time, until just mixed.
- Add the vanilla and finish beating, being sure to scrape down sides of bowl one last time.
- Place a pan of hot tap water on lower rack of oven just under the middle rack where the cheesecake will bake.
- Pour half of the cheesecake batter evenly over bottom of prepared crust.
- Carefully spread half the blueberry filling in a ring pattern over batter to within an inch of edge of pan.
- Pour remaining cheesecake batter over blueberries and carefully spread to edges of pan.
- Place cheesecake on middle rack of oven above the pan of water and bake for 25 to 30 minutes, or until top of cake no longer looks wet or shiny and a 1-inch area in center jiggles slightly when shaken gently.
- Remove from oven and allow to cool for two hours or until room temperature.
- Cover the cheesecake with foil and chill overnight.
- Two hours before you plan to serve, take cake out of refrigerater and gently remove the sides of the pan.
- Place a large flat plate on top of cake and carefully turn upside down.
- Very slowly and ccarefully remove bottom of pan from cake.
- Place a serving pladder on bottom of cake and turn cake right side up again.
- Top the cheesecake with the remaining blueberry pie filling, cover, and return to refrigerater until ready to serve.
- Slice the cheesecake with a thin-bladed knife, wiping blade clean between slices with a warm damp cloth.
- Best served 24 to 48 hours of baking.
Nutrition Facts : Calories 712.4, Fat 41.3, SaturatedFat 22.7, Cholesterol 186.4, Sodium 460.6, Carbohydrate 78.5, Fiber 2.4, Sugar 65.5, Protein 8.9
More about "berry swirl cheesecake recipes"
EASY BLUEBERRY SWIRL CHEESECAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
5/5 (1)Total Time 2 hrs 25 minsCategory DessertCalories 344 per serving
- To start, make the blueberry sauce for the swirl. Add the cornstarch, lemon juice, and warm water to a small bowl and whisk together until the cornstarch has dissolved.
- Combine the blueberries and sugar in a medium to large saucepan and heat over medium heat, stirring continuously for about 5 minutes as the juices release. As the blueberries get hot and start to pop, smash them to help release the juices.
- Add the cornstarch mixture and continue cooking for another 3 minutes, smashing the blueberries as they cook. The mixture should bubble a little bit and just start to thicken.
- Puree the blueberry mixture in a food processor and then strain the puree. Set puree aside to cool.
BLUEBERRY SWIRL CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (26)Category CakeCuisine AmericanTotal Time 2 hrs 45 mins
- Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
- Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine mesh strainer into a small bowl (to separate the cooked berries and the juice). Keep separated and set both (the cooked berries and the juice) aside.
- Click here for some handy graham cracker crust tips before you get started. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photos above. Bake the crust for 7 minutes. Allow to slightly cool as you prepare the filling.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl – about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.
BERRY SWIRL CHEESECAKE BARS RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
BERRY SWIRL CHEESECAKE BARS | THE RECIPE CRITIC
From therecipecritic.com
LEMON BLUEBERRY SWIRL CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
BLACKBERRY CHEESECAKE - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
5 WAYS TO MAKE THE PERFECT SWIRL CHEESECAKE | TASTE OF …
From tasteofhome.com
BERRY SWIRL CHEESECAKE - SIMPLE JOY
From simplejoy.com
5/5 (5)Estimated Reading Time 6 mins
- In the bowl of a food processor crush 16 golden Oreos (with the creme). Once crushed, add the melted butter, pulsing a few times to combine. Pour the mixture into the bottom of a 9 inch springform pan and press down gently. Bake at 325 degrees for about 15 minutes. Remove from the oven and cool in the refrigerator for about a half hour.
- While the crust is baking, combine the chopped strawberries, 1 TBSP granulated sugar and 2 TBSPs water in a small sauce pan over medium heat. Stir consistently, breaking up the strawberries as you go, until the mixture has thickened, about five minutes. Pour into a glass measuring cup and put in the refrigerator to cool.
BAKED VANILLA CHEESECAKE WITH BERRY SWIRL RECIPE
From nijafi.marcoms.dynu.com
BLUEBERRY SWIRL CHEESECAKE RECIPE | RECIPES.NET
From recipes.net
BLUEBERRY SWIRL CHEESECAKE WITH WHIPPED CREAM - ZOëBAKES
From zoebakes.com
BERRY SWIRL NO-BAKE CHEESECAKE | EPICURE.COM
From epicure.com
HOUSE & HOME - BLUEBERRY SWIRL CHEESECAKE RECIPE
From houseandhome.com
BLUEBERRY SWIRL CHEESECAKE - BLUEBERRY.ORG
From blueberry.org
LEMON BERRY SWIRL MINI CHEESECAKE RECIPE | HELLOFRESH MAGAZINE
From blog.hellofresh.ca
ANCHOR X PIC'S PEANUT BUTTER CHEESECAKE
From anchordairy.com
BAKED VANILLA CHEESECAKE WITH BERRY SWIRL RECIPE - THE TELEGRAPH
From telegraph.co.uk
CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
BLACKBERRY SWIRL CHEESECAKE RECIPE | KITCHEN VIGNETTES - PBS
From pbs.org
BERRY SWIRL CHEESECAKE BITES | DESSERT RECIPES | GOODTO
From goodto.com
BERRY SWIRL CHEESECAKE | SHARP NZ
From sharp.net.nz
BLUEBERRY SWIRL CHEESECAKE - COOKIDOO® – THE OFFICIAL …
From cookidoo.com.au
You'll also love