TRIPLE BERRY CRISP
This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
- In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
- Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g
BERRY CRISP CHEESECAKE
This recipe is originally from Taste of Home but I found it in a Robin Hood Baking Festival booklet. I made it for a Valentine's Day luncheon at work and had three requests for the recipe before the meal was over!
Provided by Irmgard
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- For the crust, mix the flour, brown sugar, oats and lemon rind together.
- Cut in the butter until the mixture is crumbly.
- Press onto the bottom of a 9" springform pan and bake at 350 degrees F for 30 minutes.
- Cool for 10 minutes. The crumb mixture will be starting to harden.
- In the pan, crush the warm mixture into small chunks using a fork and reserve 1 cup.
- Press the remaining mixture onto the bottom and 1" up the sides of the pan.
- To make the filling, beat the cream cheese and sugar until very smooth.
- Beat in the eggs, one at a time, just until blended.
- Pour over the crumb crust.
- Place the fruit on top of the cheese filling and sprinkle the reserved crumb mixture on top.
- Bake 60 to 70 minutes, or until the centre is just set.
- Remove from the oven and run a knife around the sides of the pan to loosen.
- Cook on a wire rack at room temperature, then chill over night.
Nutrition Facts : Calories 552.4, Fat 31.1, SaturatedFat 17.5, Cholesterol 135.7, Sodium 294.5, Carbohydrate 62.3, Fiber 2.2, Sugar 36.8, Protein 8.7
LIGHT LEMONY BERRY CHEESECAKE
Provided by Katie Lee Biegel
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
- Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
- In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
- Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.
MIXED BERRY CHEESECAKE
Provided by Ina Garten
Categories dessert
Time 13h30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
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- Mix graham cracker or cookie crumbs and melted butter, press down on the bottom of a 7 - 8 inch (17 - 20 centimeters) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator while making the filling.
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- In a medium bowl, stir together the flour, baking powder, baking soda, salt, oats, and brown sugar. Drizzle in the melted Challenge butter and stir until the dry ingredients are moistened. Sprinkle the crumb mixture evenly over the top of the berry filling.
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