Blueberry Crown Cheesecake Recipes

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan.
• Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.
• Bake 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Steps:

• PREHEAT OVEN TO 325F. MIX CRUMBS, 3 TBSP SUGAR AND BUTTER UNTIL WELL BLENDED. PRESS FIRMLY ONTO BOTTOM OF PAN.
• BEAT CREAM CHEESE, REMAINING CUP OF SUGAR, FLOUR, VANILLA, LEMON PEEL WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL WELL BLENDED. ADD SOUR CREAM; MIX WELL. ADD EGGS, 1 AT A TIME, BEATING ON LOW SPEED AFTER EACH ADDITION JUST UNTIL BLENDED. POUR OVER CRUST; TOP WITH 2 CUPS OF THE BLUEBERRIES.
• BAKE 1 HR 10 MIN TO 1 HR 15 MIN. OR UNTIL CENTER IS ALMOST SET. RUN SMALL KNIFE OR SPATULA AROUND RIM OF PAN TO LOOSEN CAKE; COOL BEFORE REMOVING FROM PAN. REFRIGERATE AT LEAST 4 HRS BEFORE SERVING. STORE LEFTOVER CAKE IN FRIDGE.

Steps:

• Place ladyfingers on the bottom and around the edge of a 9 inch springform pan.
• In a medium bowl, whip cream until peaks form.
• In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
• Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.
• Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.

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.

Steps:

• Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees is using a dark nonstick 9-inch springform pan).
• Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
• Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended.
• Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition until just blended.
• Pour over crust; top with 2 cups of the blueberries.
• Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Steps:

• Mix together crust ingredients.
• Press into 9" x 13" pan, and bake for 7 minutes at 350F, and cool.
• Mix together the filling ingredients until smooth.
• Pour on top of crust.
• FREEZE for about 30 minutes.
• While in the freezer, whip up the whipping cream (or frozen whipped topping).
• When cake comes out of the freezer, spread the top with the can of pie filling, making sure it is evenly distributed.
• Top with whipping cream, making sure the cake is fully covered with a nice layer.
• Freeze for another 30 minutes.
• Remove from the freezer and refrigerate until serving.

Steps:

• Combine graham cracker crumbs, sugar, and almonds in a bowl. Pour in butter and mix until incorporated.
• Grease a 10-inch springform pan and press crumb mixture over the bottom to make a crust.
• Combine blueberries and sugar in a saucepan over medium heat; simmer for 5 minutes. Stir cornstarch into water until dissolved. Pour into the blueberry mixture and cook until thick, 5 to 10 minutes. Remove from heat and let cool.
• Beat cream cheese with an electric mixer until light and fluffy. Mix in ice cream, 1 spoonful at a time, until blended.
• Spoon 3/4 of the cream cheese mixture over the crust. Cover with the blueberry filling. Spoon remaining cream cheese mixture on top. Run a fork through the cheesecake to create swirls.
• Freeze, uncovered, until firm, about 2 hours. Cover with plastic wrap and keep frozen.

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.