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.
BERRY SWIRL CHEESECAKE
Categories Yogurt Cake Backyard BBQ Christmas Cocktail Party Easter Fall Father's Day Fourth of July Mother's Day New Year's Eve Picnic Potluck Spring Summer Thanksgiving Valentine's Day Winter Dessert Bake Low Carb
Number Of Ingredients 13
Steps:
- Preheat oven to 375°
- Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.
- Place crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack.
- Reduce oven temperature to 325°.
- Place berries, sugar, liqueur, and water in a saucepan; boil. Cook 8 minutes or until mixture is syrupy. Cool 20 minutes. Place mixture in a food processor; process 1 minute or until smooth.
- Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.
- Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form usinf clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon berry mixture over filling; swirl together using the tip of a knife. Place springform pan in a 13x9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched.
- Turn oven off. Cool cheesecake in closed oven for 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.
RASPBERRY-SWIRL CHEESECAKE
Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h5m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
- Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
- Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
- Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
- Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
- Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.
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
PHILLY BLUEBERRY SWIRL CHEESECAKE
Use fresh or frozen berries to make creamy Blueberry Swirl Cheesecake. Either way, Blueberry Swirl Cheesecake is sure to get you a load of compliments.
Provided by My Food and Family
Categories Fruit Desserts
Time 5h30m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, beating after each just until blended. Pour over crust. Puree blueberries in blender. Gently drop spoonfuls of pureed blueberries over batter; swirl with knife
- Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 360, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 125 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.7125 g, Sugar 0 g, Protein 6 g
More about "berry swirl cheesecake recipes"
5 WAYS TO MAKE THE PERFECT SWIRL CHEESECAKE | TASTE OF …
From tasteofhome.com
Author Lisa KaminskiUploaded Sep 5, 2020Estimated Reading Time 4 minsPublished Jun 27, 2019
- Easy Spiral Cheesecake Swirl. If you’re working with a recipe that uses jam or fruit, try this simple method. Using a piping bag (or just a zip-top bag with the corner cut off) pipe a dots in a spiral pattern.
- Marbled Cheesecake. For a more abstract effect, you can add a marble finish to your cheesecake. This works really well for cakes that use two flavors of batter, like this chocolate brownie swirl cheesecake.
- Flower or Clover-Inspired Design. If you’re looking for a flower design (and you don’t have time to master cake decorating), look no further. Simply pipe caramel in a clover-shaped pattern (or a four-petaled flower).
- Two-Tone Cheesecake Swirl. If you have more than one flavor that you want to swirl into your cheesecake, this is the perfect method. Use a piping bag or a teaspoon, add small dollops of fruit filling or jam into your cheesecake batter (this is our favorite store-bought strawberry jam).
- Herringbone Pattern Cheesecake. Give your cheesecake a bakery-style touch with this herringbone method. Just like the others, it’s incredibly easy—but it definitely has a bit of a polished touch.
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.
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