BLUEBERRIES CALORIES PER OUNCE RECIPES

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BLUEBERRY CHEESECAKE RECIPE | ALLRECIPES



Blueberry Cheesecake Recipe | Allrecipes image

Can be made any time of the year, thanks to frozen blueberries.

Provided by JJOHN32

Categories     Desserts    Fruit Desserts    Blueberry Dessert Recipes

Yield 1 - 9 inch cake

Number Of Ingredients 11

1 cup graham cracker crumbs
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
? cup blueberry jelly

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, CarbohydrateContent 31.9 g, CholesterolContent 121.7 mg, FatContent 23.4 g, FiberContent 1 g, ProteinContent 6.3 g, SaturatedFatContent 13.8 g, SodiumContent 216.4 mg, SugarContent 23.5 g

EASTER SUNDAY CHEESECAKE RECIPE - FOOD.COM



Easter Sunday Cheesecake Recipe - Food.com image

I called this recipe "Easter Sunday Cheesecake" because that is when I first served it when a bunch of friends got together for Easter dinner after church. A delicious cheesecake recipe that is a bit different in that it's made in a 9x13 pan as opposed to the usual springform pan. For a little extra, I add a dash of cinnamon to the crust mixture....YUM! (Cook time includes time for cheesecake to cool overnight)

Total Time 8 hours 50 minutes

Prep Time 50 minutes

Cook Time 8 hours

Yield 1 9x13 pan of cheesecake

Number Of Ingredients 15

1/2 cup margarine, melted
1/3 cup sugar
1 1/4 cups ground graham crackers
3 (8 ounce) packages cream cheese, softened
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon lemon juice
1 pint sour cream
3 tablespoons sugar
1 teaspoon vanilla
1 (10 ounce) package frozen raspberries or 1 (10 ounce) package frozen blueberries, thawed (save juice)
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Steps:

  • Make CRUST: Mix together melted margarine, sugar, and graham cracker crumbs in 9x13 pan with fork to cover bottom evenly.
  • Press down to form crust.
  • Bake at 350 for 8 minutes.
  • While crust is baking, make FILLING: Beat cream cheese, eggs, sugar, vanilla, and lemon juice on high until whipped.
  • Pour over crust.
  • Bake at 350 for 30 minutes.
  • Cool completely.
  • Make TOPPING: Mix sour cream, sugar, and vanilla well.
  • Pour on top of cheesecake.
  • Bake at 400 for 5 minutes.
  • Cool 6-8 hours or overnight.
  • Make SAUCE: Add enough water to reserved berry juice to make 3/4 cup of juice.
  • Combine sugar and cornstarch in a 2-cup measuring cup; mix well.
  • Stir in juice and lemon juice.
  • Microwave on HIGH for 3-5 minutes, until thick.
  • Stir occasionally.
  • Stir in fruit; cool completely.
  • Pour over cheesecake and serve.
  • (For a shortcut, you may also use canned pie fruit filling instead of the sauce).

Nutrition Facts : Calories 5449.9, FatContent 390.1, SaturatedFatContent 198.6, CholesterolContent 1361, SodiumContent 3741.6, CarbohydrateContent 437.2, FiberContent 9, SugarContent 364.2, ProteinContent 71.5

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