CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE RECIPE: HO…
This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.
Nutrition Facts : Calories 424 calories, FatContent 28g fat (16g saturated fat), CholesterolContent 129mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 38g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
BLUEBERRY PIE FILLING RECIPE - NYT COOKING
The scent of blueberry pie bubbling away in the oven is comforting and familiar, especially in high summer, when pie baking can become a daily event. But just imagine that summery smell, and taste, in deepest winter. This pie filling, which uses cornstarch as a thickener, has a shelf life of about nine months, so the best of summer can be yours in the winter, too.
Provided by Cathy Barrow
Total Time 1 hours
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Fit a large pot with a rack, or line with a folded kitchen towel. Fill 2/3 with water and bring to a boil. Add 2 one-quart canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. (Alternatively, you can sterilize jars by running them through a dishwasher cycle, leaving them there until ready to fill.)
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
- In a large heavy pot, combine 1 cup water with sugar, cornstarch and lemon juice, and whisk until smooth. Bring to a boil and add berries; the mixture will look gloppy. Smash some of the berries with a potato masher or the back of a spoon. Return mixture to a boil for 1 minute. Add extract and liqueur, if using, and stir well.
- Remove warm jars from pot and bring water back to a boil. Ladle hot filling into jars just up to the base of the neck, leaving 1 inch at the top. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. The water should cover the jars; if not, add more. Boil jars for 30 minutes. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.
- Test the seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat filling to boiling point (as in Step 3), then continue as before.
Nutrition Facts : @context http//schema.org, Calories 108, UnsaturatedFatContent 0 grams, CarbohydrateContent 28 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 1 milligram, SugarContent 20 grams
More about "blueberry rhubarb recipes"
CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE RECIPE: HO…
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 20 minutes
Category Desserts
Calories 424 calories per serving
- Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.
BLUEBERRY PIE FILLING RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 108 per serving
- Test the seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat filling to boiling point (as in Step 3), then continue as before.
BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE | INA ...
Reviews 4.7
Total Time 1 hours 35 minutes
Category main-dish
- Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.
BANANA-BLUEBERRY MUFFINS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4
Total Time 30 minutes
Calories 100 per serving
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE | INA ...
Reviews 4.7
Total Time 1 hours 35 minutes
Category main-dish
- Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.
BANANA-BLUEBERRY MUFFINS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4
Total Time 30 minutes
Calories 100 per serving
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
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