Blueberry Cream Cheesecake Recipes

BLUEBERRY CHEESECAKE

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.

BLUEBERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and almond extract until well combined. Add in 1/3 of the flour mixture and stir until just combined. Stir in 1/2 of the sour cream. Continue alternating additions of the flour mixture and sour cream, beginning and ending with the flour mixture, stirring until just combined. Do not overmix. Gently fold in blueberries and frozen pieces of cream cheese.
• Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

BLUEBERRY CHEESECAKE ICE CREAM

Steps:

• Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in butter. Pat into ungreased 10x15-inch baking pan.
• Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.
• Whisk 1 1/2 cups sugar, pudding mix, whipping cream, milk, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.
• Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.

THE BEST BLUEBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
• Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
• Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
• Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
• Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
• Note: Refrigeration time is not included.

EASY BLUEBERRY CREAM CHEESECAKE

Steps:

• In large bowl, combine cream cheese, sugar, lemon and vanilla extracts. Mix well.
• In a medium bowl, whip cream until stiff peaks form.
• Fold 3/4 of the whipped cream into cream cheese mixture.
• Spread into crust.
• Dot with blueberry pie filling, and smooth with spatula to cover.
• Chill in refrigerator at least 2 hours.
• Garnish with remaining cream.

BLUEBERRY CREAM CHEESECAKE

Steps:

• BASE-----------.
• Preheat oven to 350 F degrees.
• In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
• Cut in butter using a pastry blender or a fork, until mixture is crumbly.
• Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
• In a separate small mixing bowl, beat together egg, vanilla and almond extract.
• Drizzle mixture over crumb mixture in pan.
• Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
• Remove from oven and let cool.
• Spoon 3 cups of blueberries evenly over base.
• Sprinkle the remaining 1/4 cup of sugar over the blueberries.
• FILLING-----------.
• In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.
• Pour cream cheese mixture over blueberries.
• Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
• Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.
• Cover and refrigerate for 8 hours.
• SAUCE-----------.
• Puree' 1 cup of blueberries.
• In a small saucepan, combine blueberry puree', sugar and lemon juice; cook over medium heat to just boil and the sugar is dissolved.
• In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth.
• While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly.
• TO SERVE-----------.
• Remove sides of spring form pan before cutting cheesecake.
• Spoon some sauce on each serving plate; place a piece of cheesecake in pool of sauce, then spoon more sauce over top of cheesecake.

BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven: Position an oven rack in the center of the oven. Preheat it to 325°F.
• Boil water: Fill a kettle or a large pot with water and cover it with a lid. Bring it up to a boil over high heat while you prepare the cheesecake filling. You will use the boiling water to create a hot water bath to bake the cheesecake.
• Bake the cheesecake: Bake the cheesecake until slightly puffed up around the edges and 2 to 3 inches in the center is slightly jiggly (resembling Jell-O), about 1 hour 30 minutes. Turn the oven off and open the oven door about 1 inch. You can use a wooden spoon to prop the door open. Let the cheesecake finish setting in the oven until there is barely any jiggle left in the center, about 1 hour. Transfer to a wire rack to cool for 30 minutes. Loosely cover it with a clean kitchen towel and refrigerate it until fully cooled, at least 6 hours. The cheesecake will firm up and no longer jiggle in the center.

BLUEBERRY CHEESECAKE ICE CREAM

Steps:

• In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled., In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack., Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps)., Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze.