BLACKBERRY SWIRL CHEESECAKE
A swirl of fresh blackberries makes a big impact on this eye-catching addition to a party table.
Provided by Food Network Kitchen
Categories dessert
Time 13h
Yield 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
- Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
- Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
- Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
- For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
- Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
- Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
- Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
- Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
- Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.
BLACKBERRY CHEESECAKE SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 15 squares
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
- Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
- For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
- Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
- For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
- In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
- Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
- When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.
BLUEBERRY CHEESECAKE
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
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
BLACKBERRY CHEESECAKE
Although the recipe calls for frozen blackberries, you could use fresh berries if you have them available. When my children and I go blackberry picking, this is one of the first recipes I make each year. I use about 1-1 1/2 cups of fresh berries. Recipe found on the net.
Provided by Dreamgoddess
Categories Cheesecake
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Combine the cracker crumbs, 1/4 c sugar, cinnamon and butter; press onto the bottom of a springform pan.
- Beat the cream cheese; add eggs, one at a time, and beat after each addition.
- Gradually add in the sugar and mix well.
- Pour over the crust and bake 45 minutes.
- Combine the sour cream, 3 T sugar and vanilla; pour over the cheesecake.
- Bake for an additional 10 minutes.
- Remove and chill for at least 6 hours.
- When you get ready to serve the cheesecake, combine the jam and blackberries in a saucepan.
- Gently heat until just warmed.
- Drizzle over the cheesecake slices.
Nutrition Facts : Calories 773.9, Fat 45.4, SaturatedFat 27.1, Cholesterol 227.2, Sodium 435.6, Carbohydrate 82.5, Fiber 2.7, Sugar 63, Protein 12
BLACKBERRY CHEESECAKE
Make and share this Blackberry Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine the crushed cookies and chopped almonds; stir in melted butter until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- In a big bowl, combine the cream cheese, sugar, sour cream, cornstarch, and cinnamon.
- Beat with an electric mixer until smooth.
- Add in eggs and egg yolk, one at a time; beating well after each addition.
- Beat in the sweet blackberry wine, almond extract, and vanilla extract; stir in the blackberries and almonds.
- Pour the cream cheese mixture over the crust.
- Bake at 350° for 15 minutes; decrease heat to 225° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
- Remove cake from the oven and run a knife around the inside edge of the pan.
- Chill, uncovered, overnight.
Nutrition Facts : Calories 389.6, Fat 29.7, SaturatedFat 15.9, Cholesterol 140.7, Sodium 258, Carbohydrate 24, Fiber 1.2, Sugar 17.1, Protein 7.9
NO BAKE BLACKBERRY CHEESECAKE
This easy to create no bake cheesecake uses fresh fruit to flavour and colour the cheesecake filling, creating a visual layer of silky soft cream and blackberry with a crunchy biscuit base.
Provided by KeithBakes
Time 20m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Butter 2 8cm chef steel ring moulds and put on a baking tray lined with baking paper. Crush the biscuits to crumb and pour on the melted butter and mix thoroughly. Take 2 tablespoons of the crumb and press into each mould, firming down to create the cheesecake base. Place the tray in the fridge for about 20 minutes.
- Whisk the cream, sugar and cream cheese to a fairly stiff mix. Separate into even amounts in two bowls. Crush 10 blackberries through a sieve, collecting the juice in a small bowl and discard the seeds left over.
- Pour 2 teaspoons of the juice into one of the fillings and stir until combined. Pour this on top of the set biscuit bases and place back in the fridge for 10 minutes.
- Pour the creamy cheesecake filling on top of the blackberry filling being careful not to mix the two layers. Then drop a few drops of blackberry juice on top of the cheesecake and swirl to decorate. Place back in the fridge to set for about 4 hours or overnight.
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- Place the blackberries in the bowl of a food processor and process until fully pureed; scrape down the bowl of the food processor as necessary.
- Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set aside.
- Combine the cream cheese and sugar in a large mixing bowl and beat on medium with an electric mixer until smooth.
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- Preheat oven to 350 degrees.Place vanilla wafers and pecans into the bowl of a food processor.
- Pulse until mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined.
- Pour into a 10-inch springform pan and press crumbs into the bottom of the pan. (If they come up the sides, that's okay!)For the filling, beat cream cheese and sugar until smooth.
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