VANILLA SWIRL RECIPES

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CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE RECIPE: HO…



Contest-Winning Blueberry Swirl Cheesecake Recipe: Ho… image

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

1-1/2 cups fresh blueberries
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon cold water
CRUST:
1 cup graham cracker crumbs (about 16 squares)
2 tablespoons sugar
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten

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.

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE RECIPE: HO…



Contest-Winning Blueberry Swirl Cheesecake Recipe: Ho… image

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

1-1/2 cups fresh blueberries
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon cold water
CRUST:
1 cup graham cracker crumbs (about 16 squares)
2 tablespoons sugar
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten

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.

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