BLUEBERRY CHEESE RECIPES

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BLUEBERRY CHEESE DANISH RECIPE: HOW TO MAKE IT



Blueberry Cheese Danish Recipe: How to Make It image

A layer of blueberries is the sweet surprise hidden inside this pretty pastry. The recipe comes from our Test Kitchen staff.

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 19

3/4 cup 1% cottage cheese
1/3 cup sugar
1/3 cup 1% milk
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
FILLING:
4 ounces reduced-fat cream cheese
1/4 cup sugar
1 large egg, separated
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 tablespoon water
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons lemon juice

Steps:

  • In a blender, cover and process cottage cheese until smooth. Add the sugar, milk, oil and vanilla; process until smooth. Combine the flour, baking powder and salt; add to cheese mixture. Process just until dough forms a ball (dough will be sticky). Turn onto a floured surface; knead 4-5 times. Place in a large bowl; cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the egg yolk, lemon zest and vanilla. Turn dough onto a 17x13-in. piece of parchment. Roll into a 16x12-in. rectangle. Transfer with paper to a baking sheet., Spread cream cheese mixture lengthwise in a 3-1/2-in.-wide strip down center of dough; sprinkle with blueberries. On each long side, cut 1-in.-wide strips about 3-3/4 in. into center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and water; brush over dough., Bake at 400° for 20-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over warm pastry. Refrigerate leftovers.

Nutrition Facts : Calories 260 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 339mg sodium, CarbohydrateContent 41g carbohydrate, FiberContent 1g fiber), ProteinContent 7g protein.

BLUEBERRY CHEESECAKE RECIPE | MYRECIPES



Blueberry Cheesecake Recipe | MyRecipes image

Swirl a fresh blueberry puree into the filling and over the finished cheesecake for a double shot of delicious berry flavor. Combine graham cracker and vanilla wafer crumbs for a great-tasting crust.

Provided by MyRecipes

Yield 16 servings (serving size: 1 cheesecake wedge and 1 1/2 tablespoons sauce)

Number Of Ingredients 22

Crust:
? cup graham cracker crumbs (about 5 cookie sheets)
? cup reduced-fat vanilla wafer crumbs (about 20 cookies)
3 tablespoons sugar
3 tablespoons butter, melted
Filling:
2?½ cups fresh or frozen wild blueberries, thawed
1 tablespoon cornstarch
2?½ (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
5 large eggs
Topping:
1?½ cups fat-free sour cream
2 tablespoons sugar
½ teaspoon vanilla extract
Sauce:
¼ cup sugar
¼ cup water
1 cup fresh or frozen, thawed, wild blueberries

Steps:

  • Preheat oven to 325°.
  • To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.
  • To prepare filling, combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup blueberry puree aside.
  • Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Combine 1 cup sugar, 2 tablespoons cornstarch, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Pour batter over prepared crust. Pour 1 cup blueberry puree over batter; gently swirl with a knife. Bake at 325° for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven (do not turn oven off); place cheesecake on a wire rack.
  • To prepare topping, combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325° for 10 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove sides of springform pan.
  • To prepare sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar, and water in a small saucepan. Cook over medium heat for 8 minutes or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat, and cool. Serve sauce with cheesecake.

Nutrition Facts : Calories 257 calories, CarbohydrateContent 36.4 g, CholesterolContent 89 mg, FatContent 8.7 g, FiberContent 1 g, ProteinContent 9.2 g, SaturatedFatContent 4.6 g, SodiumContent 340 mg

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