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
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.
" FAKE " BLUEBERRY CHEESECAKE
Make and share this " Fake " Blueberry Cheesecake recipe from Food.com.
Provided by Canadian Jane
Categories Cheesecake
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 4
Steps:
- Cook pudding according to package directions. Cool.
- Add Cool Whip to vanilla pudding and mix together.
- In a 9 x 12 pan, line the bottom with the graham crackers.
- Add a layer of the pudding mixture, then another layer of graham crackers. Continue layers, ending with pudding mixture.
- Spread blueberry pie filling on top.
- Sprinkle top with crushed graham crackers or shaved chocolate.
Nutrition Facts : Calories 328.4, Fat 10.3, SaturatedFat 8.7, Sodium 177.5, Carbohydrate 58.8, Fiber 1.9, Sugar 51.4, Protein 0.8
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.
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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