BLUEBERRY CHEESECAKE PIE RECIPE RECIPES
THE BEST BLUEBERRY CHEESECAKE RECIPE - FOOD.COM
AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
- Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
- Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
- Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
- Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
- Note: Refrigeration time is not included.
Nutrition Facts : Calories 626.4, FatContent 44.7, SaturatedFatContent 25.3, CholesterolContent 190.4, SodiumContent 553.7, CarbohydrateContent 49, FiberContent 1.3, SugarContent 39.8, ProteinContent 9.6
LEMON BLUEBERRY CHEESECAKE BARS RECIPE | TYLER FLORENCE ...
Provided by Tyler Florence
Categories dessert
Total Time 4 hours 0 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 10 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
- Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
- Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
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NO-BAKE BLUEBERRY CHEESECAKE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 3.3
Total Time 25 minutes
Category Desserts
Calories 523 calories per serving
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Reviews 3.3
Total Time 25 minutes
Category Desserts
Calories 523 calories per serving
- 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.
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BEST BLUEBERRY CHEESECAKE RECIPE - HOW TO MAKE ... - DELISH
Blueberry Cheesecake is the most beautiful shade of purple, and it's berrytastic.
From delish.com
Reviews 4.6
Total Time 8 hours 30 minutes
Category nut-free, vegetarian, feed a crowd, Fourth of July, Summer, baking, dessert
Cuisine American
From delish.com
Reviews 4.6
Total Time 8 hours 30 minutes
Category nut-free, vegetarian, feed a crowd, Fourth of July, Summer, baking, dessert
Cuisine American
- Preheat oven to 325°. In a small food processor, blend blueberries until no large chunks remain. In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Bring to a boil, then reduce heat and let simmer until slightly reduced, stirring occasionally, 10 minutes. Let cool to room temperature. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, and sugar, until mixture resembles wet sand. Press into bottom and up sides of an 8" or 9" springform pan. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Fold in blueberry puree. Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight. When ready to serve, top cheesecake with whipped cream and blueberries.
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BLUEBERRY CREAM PIE RECIPE: HOW TO MAKE IT
Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries.
—Kim Erickson, Sturgis, Michigan
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 420 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 420 calories per serving
- Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.
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BLUEBERRY SWIRL CHEESECAKE RECIPE | BBC GOOD FOOD
The creamy, sweet texture of this baked vanilla pudding is complemented by a vibrant fruit sauce
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dessert
Cuisine British
Calories 606 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dessert
Cuisine British
Calories 606 calories per serving
- 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.
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BLUEBERRY SWIRL CHEESECAKE RECIPE | BBC GOOD FOOD
The creamy, sweet texture of this baked vanilla pudding is complemented by a vibrant fruit sauce
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dessert
Cuisine British
Calories 606 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dessert
Cuisine British
Calories 606 calories per serving
- 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.
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