Berry Cream Cheese Cake Recipes

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CREAM CHEESE AND BERRY CAKES



Cream Cheese and Berry Cakes image

We combined a berry-studded pound cake with a cream cheese filling to create these mini loafs that are perfect for gifting.

Provided by Cindy Rahe

Categories     Dessert

Time 1h30m

Yield 9

Number Of Ingredients 15

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 egg yolk
1/2 teaspoon vanilla
1 tablespoon Gold Medal™ all-purpose flour
1 cup mixed berries, washed, dried
6 oz cream cheese (from 8-oz package), softened
1/4 cup granulated sugar
1 egg
1 tablespoon Gold Medal™ all-purpose flour
Powdered sugar

Steps:

  • Heat oven to 325°F. Spray 9-loaf-cup baking pan with cooking spray; sprinkle lightly with flour.
  • In medium bowl, sift together 1 cup flour, the salt and baking powder. Set aside.
  • In large bowl, beat butter with electric mixer on medium speed about 1 minute or until creamy. Add half of the 1 cup granulated sugar in 2 stages, beating on medium speed about 2 minutes after each addition until butter and sugar are pale and fluffy. Add 2 eggs and 1 egg yolk, one at a time, beating well and scraping side of bowl after each addition. Beat in vanilla just until combined. Using rubber spatula, fold flour mixture into butter mixture until combined.
  • In medium bowl, toss 1 tablespoon flour with berries. Fold flour-coated berries into batter. Let berries stand while making cream cheese mixture.
  • In clean large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth and creamy. Add 1/4 cup granulated sugar; beat until well combined. Beat in 1 egg, scraping side of bowl. Beat in 1 tablespoon flour.
  • Divide Pound Cake batter evenly among loaf cups. Divide Cream Cheese Mixture evenly over batter in cups. Using butter knife or off-set spatula, gently make a few strokes through batter for a subtle swirl; smooth tops.
  • Bake in center of oven 25 to 30 minutes or until cakes are golden brown around edges and toothpick inserted in center of cakes comes out clean. Cool cakes in pan on cooling rack 10 minutes. Turn cakes out of pan onto cooling rack. Cool completely, about 30 minutes. Sprinkle with powdered sugar. Cakes can be stored in airtight container in refrigerator for 3 to 4 days.

Nutrition Facts : ServingSize 1 Serving

SASKATOON BERRY CREAM CHEESE CRUMB CAKE



Saskatoon Berry Cream Cheese Crumb Cake image

Delicious cross between a crisp and a crumb cake. Saskatoon berries (or blueberries) and cream cheese flavours go so well together. Cake will be a little crumbly to eat, but it is very, very delicious!

Provided by tapguod

Categories     Desserts     Crisps and Crumbles Recipes

Time 1h45m

Yield 16

Number Of Ingredients 11

1 ½ cups brown sugar
1 ½ cups all-purpose flour
1 cup rolled oats
1 ½ teaspoons ground cinnamon
⅔ cup vegetable oil
5 cups fresh serviceberries
⅓ cup water
2 tablespoons lemon juice
¾ cup white sugar
2 tablespoons all-purpose flour
1 (4 ounce) package cream cheese, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
  • Whisk brown sugar, 1 1/2 cups flour, oats, and cinnamon together in a bowl; gradually stir in oil until mixture is crumbly. Press half the crumb mixture into the prepared pan; set remaining crumbs aside for topping.
  • Bake in the preheated oven until firm, about 10 minutes. Remove crust from oven and cool slightly, leaving oven on.
  • Place serviceberries and water in a saucepan. Bring to a simmer and cook for 10 minutes; stir in lemon juice. Whisk white sugar and 2 tablespoons flour together in a small bowl; stir sugar mixture into berries and cook until the mixture begins to thicken, about 3 minutes. Allow to cool for a few minutes; pour berry filling over crumb crust.
  • Sprinkle cream cheese pieces evenly over berry filling. Spread remaining crumb mixture over cream cheese layer and press gently with a potato masher.
  • Bake in the preheated oven until crumb topping is golden and filling is bubbly, about 40 minutes.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 49.8 g, Cholesterol 7.8 mg, Fat 12.2 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 27.9 mg, Sugar 34 g

BERRY CREAM CHEESE CAKE



Berry Cream Cheese Cake image

The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.

Provided by Yossy Arefi

Categories     Fall     Cranberry     Cake     Dessert     snack     Cream Cheese     Quick & Easy

Number Of Ingredients 12

¾ cup (150g) dark brown sugar
2 large eggs
¾ cup (165g) sour cream
½ cup (113g) unsalted butter, melted
1 teaspoon vanilla extract
¾ teaspoon kosher salt
1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ cup (70g) cream cheese, cold
1 cup (160g) mixed fresh berries
1 tablespoon turbinado sugar

Steps:

  • Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
  • In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
  • Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
  • Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
  • Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
  • Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
  • Flavor Variations
  • Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
  • Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
  • Use Another Pan
  • Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
  • Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.

BLUEBERRY CREAM CHEESE CAKE



Blueberry Cream Cheese Cake image

A sweet and simple cake that is perfect for any occasion.

Provided by Amanda

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h50m

Yield 16

Number Of Ingredients 12

1 (18.25 ounce) package yellow cake mix
1 cup water
3 large eggs
⅓ cup vegetable oil
½ cup white sugar
1 teaspoon cornstarch
⅓ cup water
2 cups fresh blueberries
1 (16 ounce) package confectioners' sugar
1 (8 ounce) package cream cheese, softened
¼ teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice cake in half horizontally to make 2 layers.
  • Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.
  • Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.
  • Place one layer of cake on a large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake.

Nutrition Facts : Calories 430.8 calories, Carbohydrate 65.8 g, Cholesterol 50.9 mg, Fat 17.7 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 7.7 g, Sodium 271.4 mg, Sugar 52.8 g

TRIPLE BERRY CREAM CHEESE SHORTCAKE



Triple Berry Cream Cheese Shortcake image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

6 ounces cream cheese, at room temperature
3 tablespoons sugar
1 large egg white
6 cups mixed blueberries, blackberries and raspberries
1/4 cup sugar
1 tablespoon lemon juice
Zest of 1 orange
Whipped cream, for serving
Small fresh mint leaves, for serving
Nonstick cooking spray, for the baking dish
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup whole milk

Steps:

  • For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
  • For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
  • Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
  • Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
  • Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
  • Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.

MIXED BERRY CHEESECAKE



Mixed Berry Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 13h30m

Yield 12 to 15 servings

Number Of Ingredients 14

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam) such as currant, raspberry, or strawberry
1/2 pint sliced strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
  • Raise the oven temperature to 450 degrees F.
  • To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
  • Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
  • To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

BLUEBERRY CREAM CHEESE CAKE



Blueberry Cream Cheese Cake image

This is basically blueberry buckle with a cream cheese filling. The recipe is from Anna Olson, host of Food Network's "Sugar". Absolutely delicious!

Provided by snowangel

Categories     Dessert

Time 1h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 17

1/2 cup unsalted butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
8 ounces cream cheese, room temp
1/4 cup sugar
1 teaspoon vanilla
1 egg
2 cups blueberries
1/3 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
3 tablespoons unsalted butter

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly grease 9" spring-form pan.
  • For the cake: Cream together butter and sugar until creamy.
  • Add egg and vanilla, to creamed mixture and beat until combined.
  • Sift together flour, baking powder and salt. Add alternately with milk until combined.
  • Scrape batter into pan and spread evenly.
  • For cream cheese filling: Beat cream cheese until smooth.
  • Gradually add sugar, scraping the sides of the bowl well.
  • Add vanilla and blend.
  • Add egg and mix well.
  • Spoon cream cheese filling over cake batter.
  • Top with blueberries.
  • For the streusel: In small bowl blend sugar, flour and cinnamon.
  • Cut in butter until crumbly.
  • Sprinkle streusel on top of berries.
  • Bake 50-60 minutes.
  • Cool completely before slicing.
  • Note: I usually bake for 52 minutes.

Nutrition Facts : Calories 421.9, Fat 22.2, SaturatedFat 13.1, Cholesterol 97.5, Sodium 244.9, Carbohydrate 50.3, Fiber 1.6, Sugar 25.5, Protein 6.4

BLUEBERRY CREAM CHEESE POUND CAKE



Blueberry Cream Cheese Pound Cake image

I am not sure where this recipe came from, but it is my absolute favorite! It even beats chocolate! Beware - the smell will torture you as you're waiting!

Provided by dylanfan

Categories     Dessert

Time 1h50m

Yield 1 pound cake

Number Of Ingredients 8

8 ounces cream cheese
1 1/2 cups butter
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup frozen blueberries

Steps:

  • Cream together the cream cheese, butter and sugar.
  • Add the eggs, one at a time, beating well after each egg.
  • Add the flour, one-cup at a time, beating well after each cup.
  • Add vanilla and lemon extracts; beat well.
  • Fold in the blueberries.
  • Pour the batter into a greased and floured Bundt pan.
  • Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
  • Test the cake, and bake a little longer if needed.

Nutrition Facts : Calories 7542.8, Fat 386.5, SaturatedFat 228.7, Cholesterol 2098, Sodium 3602.8, Carbohydrate 948.8, Fiber 15.2, Sugar 654.3, Protein 93.7

CHEESECAKE BERRY PARFAITS



Cheesecake Berry Parfaits image

The summer berry season is a real treat. This is an easy way to enjoy berries with cheesecake, which is a refreshing change from traditional pudding and fruit parfaits. -Patricia Schroedl, Jefferson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 parfaits.

Number Of Ingredients 5

2 ounces cream cheese, softened
4 teaspoons sugar
2/3 cup whipped topping
1-1/2 cups mixed fresh berries
Additional whipped topping, optional

Steps:

  • In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping., In each of 2 parfait glasses, layer a fourth of the cream cheese mixture and a fourth of the berries. Repeat layers. Top with additional whipped topping if desired. Chill until serving.

Nutrition Facts : Calories 146 calories, Fat 4g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 1g protein.

BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING



Blueberry soured cream cake with cheesecake frosting image

The blueberries in this recipe will burst in your mouth as you bite into your slice. The cake is delicious with a cup of tea, or served as an impressive dessert

Provided by Sara Buenfeld

Categories     Dessert, Dinner, Treat

Time 1h25m

Yield Cuts into 10 slices

Number Of Ingredients 10

175g soft butter
175g golden caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
2 tsp vanilla extract
142ml carton soured cream
3 x punnets blueberry
200g tub Philadelphia cheese
100g icing sugar

Steps:

  • Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
  • Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
  • Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
  • To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

Nutrition Facts : Calories 469 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.93 milligram of sodium

NO-BAKE BLUEBERRY CHEESECAKE



No-Bake Blueberry Cheesecake image

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

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup crushed vanilla wafers (about 22 wafers)
2 tablespoons butter, melted
FILLING:
1-1/4 teaspoons unflavored gelatin
2 tablespoons cold water
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1 cup marshmallow creme
1-1/2 cups whipped topping
1 cup fresh or frozen blueberries

Steps:

  • 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.

Nutrition Facts : Calories 523 calories, Fat 34g fat (21g saturated fat), Cholesterol 79mg cholesterol, Sodium 318mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

BERRY CHEESECAKE POKE 'BOX' CAKE RECIPE BY TASTY



Berry Cheesecake Poke 'Box' Cake Recipe by Tasty image

Here's what you need: vanilla cake mix, strawberry, cream cheese, sweetened condensed milk, blackberry, raspberry, frozen whipped topping, graham cracker, strawberry

Provided by Matthew Johnson

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 9

1 vanilla cake mix, prepared according to package
2 cups strawberry, stems removed
8 oz cream cheese, softened
14 oz sweetened condensed milk
1 cup blackberry, mashed
1 cup raspberry, mashed
8 oz frozen whipped topping, thawed
graham cracker, crumbled, for topping
strawberry, sliced, for topping

Steps:

  • Preheat oven to 350°F (180°C).
  • Prepare your favorite plain vanilla cake recipe or use a prepared box and follow its instructions.
  • Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  • In a large bowl, mash the strawberries with a potato masher or fork until mashed to a pulp.
  • Add the cream cheese and condensed milk, whisking until there are no large lumps.
  • Add the mashed blackberries and raspberries; stir just once or twice so the colors remain differentiated.
  • Pour the mixture over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
  • Spread the whipped topping evenly over the cake. Sprinkle graham crackers on top and add sliced strawberries or other fresh berries.
  • Chill the cake for at least 3 hours or up to overnight.
  • Enjoy!

Nutrition Facts : Calories 375 calories, Carbohydrate 56 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, Sugar 40 grams

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From jocooks.com


TRIPLE BERRY LAYER CAKE WITH CREAM CHEESE FROSTING
2021-06-12 Pre heat oven to 350 F. Line three 8 inch cake pans with parchment paper and set aside. Into a bowl of a stand mixer, with a whisk attachment, add the eggs and the sugar. Mix on high speed until the mixture is pale in color and thick. This can take anywhere from 7-10 minutes.
From tastytreatpantry.com


BLUEBERRY CREAM CHEESE COFFEE CAKE - OMG CHOCOLATE DESSERTS
2019-08-23 Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside. To make the filling: Mix together the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on …
From omgchocolatedesserts.com


BLUEBERRY CREAM CHEESE DUMP CAKE > CALL ME PMC
Preheat oven to 350 degrees F. Place butter in 9x13 inch cake pan and place in oven for butter to melt. Mix together the egg, milk, flour, baking powder, salt, and sugar. Removed pan with melted butter and gently pour batter over butter. Evenly spread the blueberries over the batter.
From callmepmc.com


TRIPLE BERRY CREAM CHEESE COFFEE CAKE RECIPE - GIRL VERSUS DOUGH
2019-03-11 Heat oven to 350F. Spray bottom and sides of an 8-inch springform pan. Make the filling: In a large bowl using an electric hand mixer, beat cream cheese and sugar on medium-high speed until smooth and creamy. Beat in egg until well combined. Set aside.
From girlversusdough.com


BLUEBERRY CHEESECAKE | RECIPETIN EATS
2020-08-07 Blueberry Sauce for Cheesecake: Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown. Mix cornflour and water, then stir in - it wil thicken quickly. Stir in remainig blueberries.
From recipetineats.com


BERRIES AND CREAM LAYER CAKE - BAKE FROM SCRATCH
Instructions. Preheat oven to 350°F (180°C). Butter and flour 2 (8-inch) round tall-sided cake pans; line pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after ...
From bakefromscratch.com


BLUEBERRY CREAM CHEESE CAKE RECIPE - RECIPES.NET
2022-03-25 Add half the cake batter to the bottom of the pan. Add the cream cheese filling, leaving a 1-inch border around the edge. Top with 1 cup of blueberries. Add the rest of the cake batter, then top with remaining ½ cup blueberries. Add the crumble over the top of the cake. Bake for 60 to 75 minutes, or until center is set and doesn’t move or ...
From recipes.net


BERRIES 'N CREAM CHEESE CAKE - TRIED AND TASTY
2015-07-01 Instructions. Prepare cake according to package directions & bake. Cool completely. In a medium sized bowl, mix together cream cheese frosting and softened cream cheese using a hand mixer until light and fluffy. Once cake has cooled completely, spread cream cheese frosting evenly over top. Decorate with strawberries and blueberries.
From triedandtasty.com


BLUEBERRY CREAM CHEESE COFFEE CAKE - RECIPES NEED
Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to prepared baking dish. For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out ...
From recipesneed.com


TRIPLE BERRY VANILLA SHEET CAKE WITH CREAM CHEESE FROSTING.
2021-05-28 Preheat the oven to 350 degrees F. Spray a 9x13 inch baking sheet or dish with nonstick baking spray - the kind with flour in it. In a bowl, whisk together the flour, baking powder and salt. In the bowl of your electric mixer, beat together the sugar and oil until combined. Beat in the whole eggs and egg whites.
From howsweeteats.com


EASY MAPLE BERRY COBBLER | BUTTERNUT MOUNTAIN FARM
This easy to make maple berry cobbler is even easier to devour! This dessert encapsulates the ease and flavorful results of baking with maple sugar. The berries are tossed in a zesty maple sugar mixture for a delectably robust and almost jammy bite. Paired with the cake-like biscuit topping and a scoop of ice cream, a maple cobbler may be in constant demand all summer.
From butternutmountainfarm.com


BERRY CREAM CHEESE COFFEE CAKE - WIFE MAMA FOODIE
2021-05-08 Spoon the remaining ⅓ of batter over the berries and use a spatula to spread across the berry layer. Sprinkle streusel topping over the top and place into preheated oven on the middle rack. Bake for 45–55 minutes, just until a toothpick inserted near the center comes out mostly clean with just a few crumbs.
From wifemamafoodie.com


PATRIOTIC RED, WHITE AND BLUE BERRY TRIFLE RECIPE
This easy Red, White and Blue Berry Trifle recipe is filled with layers of fresh berries, whipped cream cheese topping and angel food cake. #berrytrifle #4thofJuly #desserttrifle #dessertrecipe
From remakemyplate.com


BEST BLUEBERRY CREAM CHEESE CAKE RECIPES | FOOD NETWORK CANADA
2009-10-26 Preheat oven to 350º F. Step 2. Cream together butter and sugar until pale yellow and creamy. Add egg and vanilla and beat in. Step 3. Sift together flour, baking powder and salt. Add alternately with milk until incorporated. Scrape …
From foodnetwork.ca


MARY BERRY'S CARROT AND WALNUT CAKE WITH CREAM CHEESE ICING RECIPE
Step-by-step. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. Grease two deep 20cm (8in) round sandwich tins and line the bases of the cake tins with baking parchment. In a large bowl, combine all the ingredients for the cake mixture. Spoon the mixture evenly between the tins.
From lovefood.com


BEST BLUEBERRY CHEESECAKE RECIPE - HOW TO MAKE BLUEBERRY
2022-06-03 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 ...
From delish.com


THIS EASY CREAM CHEESE CAKE IS NOT A CHEESECAKE—IT’S BETTER
2020-11-03 The cake is soft and fluffy with subtle molasses notes and beautiful golden color from a good dose of dark brown sugar and balanced by a tangy quality contributed by a scoop of sour cream. All of ...
From epicurious.com


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Top Asked Questions

How do you make Blueberry Cream Cheese Cake?
Fresh blueberries sit on the bottom with chunks of cream cheese scattered throughout. All this goodness is topped with a buttery cake layer. Place butter in 9x13 inch cake pan and place in oven for butter to melt. Mix together the egg, milk, flour, baking powder, salt, and sugar.
How do you make berries and cream cheese pie crust?
Mix graham crumbs and butter; press onto bottom of prepared pan. Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
What is the recipe for a cream cheese cake?
Cream together the cream cheese, butter and sugar. Add the eggs, one at a time, beating well after each egg. Add the flour, one-cup at a time, beating well after each cup.
What kind of berries do you put in a cream cheese cake?
The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese. I like a combination of blueberries and raspberries, but you can add blackberries, too, or cranberries when the weather is cooler. Strawberries get a little too soft when they are folded into this batter.

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