CHEESECAKE SQUARES
I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.
Nutrition Facts :
BLACKBERRY CHEESECAKE BARS
Sugar cookie dough is a speedy way to turn ricotta and mascarpone cheeses topped with blackberries into beautiful bars. - Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Let cookie dough stand at room temperature 5 minutes to soften. Press onto bottom and 1 in. up sides of a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a large bowl, beat ricotta cheese, mascarpone cheese and sugar until blended. Add eggs; beat on low speed just until combined. Stir in vanilla, lemon zest, citrus juices and, if desired, amaretto. Pour into crust., Bake 20-25 minutes or until center is almost set. Cool 1 hour on a wire rack., Place spreadable fruit in a small microwave-safe bowl; microwave on high for 30-45 seconds or until melted. Spread over cheesecake layer; top with blackberries. Refrigerate until serving.
Nutrition Facts : Calories 414 calories, Fat 21g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 224mg sodium, Carbohydrate 50g carbohydrate (31g sugars, Fiber 2g fiber), Protein 8g protein.
BLACKBERRY CHEESECAKE
Although the recipe calls for frozen blackberries, you could use fresh berries if you have them available. When my children and I go blackberry picking, this is one of the first recipes I make each year. I use about 1-1 1/2 cups of fresh berries. Recipe found on the net.
Provided by Dreamgoddess
Categories Cheesecake
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 773.9, Fat 45.4, SaturatedFat 27.1, Cholesterol 227.2, Sodium 435.6, Carbohydrate 82.5, Fiber 2.7, Sugar 63, Protein 12
BLACKBERRY ALMOND CHEESECAKE BARS
Make and share this Blackberry Almond Cheesecake Bars recipe from Food.com.
Provided by lik2fish
Categories Cheesecake
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- CRUST:.
- Preheat oven 350 degrees Fahrenheit.
- Grease a 9" square baking pan.
- Beat butter until whipped.
- Add Splenda brown sugar, soy flour and finely chopped almonds.
- Press mixture onto bottom of pan.
- Blind bake crust for 15 minutes.
- FILLING:.
- Beat cream cheese until whipped.
- Add white sugar, egg and sour cream until blended.
- Pour cream cheese mixture over baked crust.
- Drizzle jam onto mixture in swirls.
- Bake 25 minutes.
- Cool completely.
- Cut into squares.
- BLACKBERRY JAM PREPARATION:.
- Place blackberries in heated small sauté pan over medium heat.
- Add simple syrup and pectin.
- Heat and mash blackberry mixture with bean masher.
- Bring to a boil; remove from pan and put into bowl.
- Refrigerate 1 hour.
Nutrition Facts : Calories 249, Fat 19.1, SaturatedFat 9.3, Cholesterol 57.7, Sodium 163.3, Carbohydrate 16.2, Fiber 1.1, Sugar 6, Protein 5.1
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