Baked Almond Banana Blueberry Cheesecake Recipes

BAKED ALMOND, BANANA & BLUEBERRY CHEESECAKE

Baked almond, banana & blueberry cheesecake image

Sweetened with natural fruits and a little maple syrup, this cheesecake combines ricotta and yogurt for a lower-fat, yet rich and creamy texture

Provided by Good Food team

Time 1h10m

Number Of Ingredients 12

Ingredients

50g butter , plus a little for greasing
1 tsp maple syrup
75g oatcakes , finely crushed to crumbs
40g ground almond
2 bananas
2 x 250g tubs ricotta
150g pot natural bio yogurt
4 large eggs , beaten
2 tbsp maple syrup
2 tsp vanilla extract
2 tbsp ground almonds
140g blueberries

Steps:

Heat oven to 180C/160C fan/gas 4 and lightly grease a 20cm round non-stick springform cake tin. Melt the butter and syrup in a pan, then stir in the oatcakes and almonds until well mixed and coated. Press firmly into the base of the tin to make a compact layer, then bake for 10 mins. Remove from the oven and increase it to 240C/220C fan/gas 9.
To make the filling, mash the bananas in a large bowl. Add the ricotta, yogurt, eggs, syrup, vanilla and almonds, and beat with a wooden spoon until everything is very well mixed. Pour onto the base, scatter over the blueberries and bake for 10 mins, then turn the oven down to 110C/90C fan/gas 1 /4 and cook for 30-35 mins more. It should still have a bit of wobble in the middle when you gently shake the tin. Turn off the oven and leave the cheesecake inside to cool and set. Chill before serving.

Nutrition Facts : Calories 265 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium

BLUEBERRY CHEESECAKE

Blueberry Cheesecake image

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

Provided by JJOHN32

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 11

Ingredients

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
⅓ 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, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g

BANANA CHEESECAKE

Banana Cheesecake image

We have banana trees in our backyard that bear fruit all year. After making banana bread, muffins and cookies, I still had some of our bountiful crop left, so I decided to try this recipe. -Sera Smith, West Palm Beach, Florida

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 14 servings.

Number Of Ingredients 21

Ingredients

3/4 cup all-purpose flour
3/4 cup finely chopped pecans
3 tablespoons sugar
2 tablespoons brown sugar
1-1/2 teaspoons vanilla extract
6 tablespoons butter, melted
FILLING:
1 cup mashed ripe bananas
2 tablespoons lemon juice
2 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 cup sour cream
2 tablespoons cornstarch
1-1/4 teaspoons vanilla extract
1/8 teaspoon salt
3 large eggs, lightly beaten
TOPPING:
1 cup sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup assorted fresh fruit

Steps:

Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.

Nutrition Facts : Calories 380 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 151mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

BAKED BLUEBERRY CHEESECAKE

Baked Blueberry Cheesecake image

Buttery graham cracker crust with a real cheesecake layer topped with a blueberry topping that's not too sweet.

Provided by KATLIST

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 2h15m

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
⅓ cup white sugar
3 (8 ounce) packages cream cheese, softened to room temperature
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs
2 cups fresh blueberries
⅓ cup white sugar, or more to taste
2 tablespoons cornstarch, or more to taste
½ cup cold water

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.

Nutrition Facts : Calories 419.9 calories, Carbohydrate 38 g, Cholesterol 123.4 mg, Fat 27.7 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 288.1 mg, Sugar 29.5 g

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