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
BLUEBERRY CHEESECAKE COOKIES RECIPE - (4/5)
Provided by kayjayjohnson
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Add muffin mix to the mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14 to 15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1 to 2 minutes. Transfer to wire rack until completely cooled.
BLUEBERRY CHEESECAKE COOKIES
Folding frozen chunks of cream cheese into a sour cream sugar cookie base makes for a wonderfully cheesecakey-flavored cookie! Add in blueberries, and you've got a nice balance of creamy, sweet, salty, and tart berry flavor--all in one deliciously soft cookie!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 28
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and almond extract until well combined. Add in 1/3 of the flour mixture and stir until just combined. Stir in 1/2 of the sour cream. Continue alternating additions of the flour mixture and sour cream, beginning and ending with the flour mixture, stirring until just combined. Do not overmix. Gently fold in blueberries and frozen pieces of cream cheese.
- Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 15.4 g, Cholesterol 23.2 mg, Fat 6.4 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 47.1 mg, Sugar 8 g
BLUEBERRY CHEESECAKE
Begin preparing the cheesecake one day before you plan to serve it.
Categories Cake Food Processor Mixer Egg Dessert Bake Wedding Cream Cheese Blueberry Fall Chill Shavuot Sour Cream Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Make crust:
- Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
- Make filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until will 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.
- Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
- Make topping:
- Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.
- Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.
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
BLUEBERRY CHEESECAKE POPS
This is a three layer frozen dessert on a stick. I got this recipe under the heading "Popsicles all grown up" out of the local paper it's by Krystina Castella. This is all very easy to throw together, but the freezing time is 10 hours. So it's a great make ahead dessert. The suggested moulds are silicone baking moulds or paper cups. Makes 6 - 8oz pops or 8 - 6 oz pops.
Provided by Marlitt
Categories Frozen Desserts
Time 15m
Yield 8 6 oz pops, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Blueberry Topping;.
- Combine the blueberries, water, cornstarch, lemon juice and sugar in a saucepan.
- Cook over low heat for 5 minutes stirring constantly.
- Remove from heat and let stand to thicken.
- Set aside.
- Cheesecake;.
- In a bowl beat the cream cheese, sugar, and sour cream until blended.
- In a separate bowl whip the cream and vanilla extract until the cream just starts to thicken.
- Add the cream cheese mixture and beat for 30 seconds
- Fold in the blueberries and set aside.
- Crust;.
- Grind the graham crackers into crumbs in a food processor or blender.
- Add the sugar and process until combined.
- Pour into a bowl and add the butter and water, stirring until sticky.
- Refrigerate until needed.
- Assembly;.
- Pour the topping into each mould until it is 1/4 full.
- Freeze for 2 hours.
- Pour the cheesecake mixture into each mould leaving 1/2 inch at the top of each mold for the crust,.
- Insert a stick into each mould.
- Freeze for 3 hours.
- Press the crust into the pop mould (if the crust is not sticking add more water).
- Freeze for at least 4 hours.
- Remove from the freezer and let stand for 5 minutes before removing the pops from the moulds.
- For Strawberry Cheese Pops;.
- Replace the blueberries with sliced strawberries.
- For Chocolate Cheesecake Pops;,.
- Repalce the graham crackers with chocolate cookies and shaved chocolate.
- Repalce the blueberries with chocolate chips and chocolate fudge sauce.
Nutrition Facts : Calories 811.8, Fat 46.9, SaturatedFat 27.7, Cholesterol 125.4, Sodium 357.6, Carbohydrate 92.9, Fiber 4.4, Sugar 66, Protein 8.1
BLUEBERRY CHEESECAKE
Cook time is not actual cooking but refrigeration time. This is translated from a Russian facebook post. I have prepared this 3 times with extreme satisfaction for all involved. Here is a link to video of preparation http://www.g8ozd.ru/chernichniy-cheesecake/
Provided by queen_jane
Categories Cheesecake
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- To prepare the base, crush the cookies, mix with butter and densely lay out on the bottom of the mold (about 16 cm in diameter). This is equal to 6 inch spring form pan. Just use the ring, with a nice plate for the base rather than the waffle textured base of the spring form pan itself.
- We mix blueberries, sugar and 1 tablespoon lemon juice, lightly heat, add 2 sheets of gelatin. (NOTICE THIS IS 2/7 OF THE INGREDIENT GELATIN IF YOU ARE USING POWDER).
- Mix the curd (cottage) cheese, yogurt, sugar, 1 tablespoon of lemon juice, add warm cream and 5 sheets of gelatin (remainder of the gelatin powder). We divide the mass into three parts. ( I recommend one part is 50% of the "batter" and the rest of the "batter" is divided equally among 2 more bowls, 25% each.).
- One of the small parts of the batter is mixed with 4 tablespoons of blueberry juice (no berries).
- The second small part of the batter is mixed with berries. The third bowl (with the 50%) is left white.
- First we pour the most dark layer (with berries) into the form on top of the cookie crust. We put in the refrigerator until the layer thickens. (give it an hour , then check it to see if it is set enough to take the weight of next layer).
- Then GENTLY add the second layer of batter containing juice without berries. Again, put in the fridge and wait until it thickens.
- Finally, gently add the white part of the batter and put it in the refrigerator for 4 hours. Before serving, cheesecake is best decorated with fresh berries.
- Of course, blueberries in the recipe can be replaced with other berries - for every taste and color. It remains only to enjoy the wonderful result.
Nutrition Facts : Calories 229.1, Fat 16.9, SaturatedFat 10.6, Cholesterol 55.2, Sodium 70.4, Carbohydrate 19.9, Fiber 0.8, Sugar 18, Protein 1.5
CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE
This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. -Cathy Medley, Clyde, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.
Nutrition Facts : Calories 424 calories, Fat 28g fat (16g saturated fat), Cholesterol 129mg cholesterol, Sodium 262mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
BLUEBERRY & LIME CHEESECAKE
A smart and deliciously creamy dessert
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits to fine crumbs in a blender or food processor, tip into a bowl and mix in the melted butter. Press the crumbs in an even layer over the base of the tin, then bake for 10 mins until lightly browned and crisp on top. Remove and cool.
- Put one third of the blueberries into a pan with 3 tbsp water, 175g/6oz of the sugar and the zest of 1 lime. Cook for 2 mins or until the berries just start to burst. Set aside and cool. Strain the juice into a small pan, set aside, and reserve the cooked berries.
- Make the filling. Whizz the Quark and both creams with the remaining sugar, lime zest and all the lime juice until smooth. Sprinkle the gelatine over 3 tbsp cold water in a cup, leave until it looks spongy, then dissolve until clear, either in a microwave on defrost, or by standing the cup in a pan of water over a low heat. Beat a little of the creamy mixture with the gelatine then pour into the rest of the mixture, beating well to incorporate.
- Take the cooled, cooked berries and fold lightly into the creamy mixture to create a ripple effect. Spoon onto the biscuit base and chill for at least 4 hours, or until set.
- Meanwhile, cook the reserved juice for 2-3 mins until slightly syrupy. Stir in the remaining uncooked berries and leave to cool. When set, carefully remove the cake and slide onto a plate. Spoon the syrupy berries on top.
Nutrition Facts : Calories 689 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.75 milligram of sodium
NO-BAKE BLUEBERRY CHEESECAKE
For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.-Ken Gallagher, Hastings, Nebraska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 523 calories, Fat 34g fat (21g saturated fat), Cholesterol 79mg cholesterol, Sodium 318mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
BLUEBERRY CHEESECAKE
Make and share this Blueberry Cheesecake recipe from Food.com.
Provided by KimmieOH
Categories Cheesecake
Time 1h20m
Yield 1 9inch Pie
Number Of Ingredients 11
Steps:
- Combine crumbs, 2 tablespoons sugar and butter.
- Pat mixture into the bottom of a 9 inch springform pan.
- Mix 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 4461.1, Fat 275.3, SaturatedFat 150.9, Cholesterol 1485.5, Sodium 2773.1, Carbohydrate 457.5, Fiber 14, Sugar 373, Protein 66.7
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 CHEESECAKE
Savor the best of the blues with this crowd-pleasing blueberry cheesecake. My wife and I became highly desired members of a supper club group in anticipation of my contributions.-Dick Deacon, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 14-16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Return pan to baking sheet. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. , In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled., Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 503 calories, Fat 29g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 301mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 2g fiber), Protein 9g protein.
LEMON-BLUEBERRY CHEESECAKE COOKIES
After my recipe for Incredible Raspberry Cheesecake Cookies was published, I decided to purchase other flavored tidbits from the company that got me started on my newest cookie venture. This is a delightful spin-off.
Provided by Melissa Goff
Categories Desserts Cookies Sugar Cookies
Time 25m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking pans with parchment paper.
- Beat cream cheese thoroughly in a bowl until smooth. Add egg and mix until well blended. Add sugar cookie mix and lemon extract; stir until dough is well incorporated. Gently fold in blueberry chips.
- Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Lightly pat down each cookie dollop.
- Bake in the preheated oven until edges are lightly golden, 9 to 12 minutes. Let cool.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 27.4 g, Cholesterol 24 mg, Fat 11.1 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 107.1 mg, Sugar 12.8 g
BAKED BLUEBERRY CHEESECAKE
Buttery graham cracker crust with a real cheesecake layer topped with a blueberry topping that's not too sweet.
Provided by KATLIST
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
- Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
- Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
- Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 38 g, Cholesterol 123.4 mg, Fat 27.7 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 288.1 mg, Sugar 29.5 g
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