Blueberry Italian Cheesecake Recipes
BLUEBERRY ITALIAN CHEESECAKE
Posted for ZWT II. I haven't tried this yet, but I plan to. I don't remember exactly where this came from, I just know I found it in my email. This needs to chill overnight, so plan ahead.
Provided by Muffin Goddess
Categories Cheesecake
Time P1DT1h45m
Yield 1 cheesecake, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- In a medium bowl, mix graham cracker crumbs and 3 tbs. sugar. Blend in butter until well-mixed. Press evenly into the bottom of a 9" springform pan.
- Beat eggs in a large mixing bowl until light, fluffy and lemon-colored. Gradually add 1 cup sugar, flour, mace and nutmeg, beating thoroughly until well-blended. Add ricotta and mix well. Fold in 2 cups blueberries with a rubber spatula.
- Pour into prepared pan with crust and place pan in a bain-marie. Bake for about 1 hour and 15 minutes, or until cheesecake is set (center should still be slightly wobbly). Turn off the heat and allow cheesecake to stand in the oven for 20 more minutes.
- Carefully remove from oven. Take cheesecake pan out of bain-marie and cool in pan on a wire rack. When cool, move pan to the refrigerator and chill overnight.
- Before serving, remove sides of pan and slice. Garnish each slice with extra blueberries and mint leaves, if desired.
- Store leftovers in the refrigerator.
Nutrition Facts : Calories 468.9, Fat 26, SaturatedFat 15.3, Cholesterol 210.3, Sodium 209.8, Carbohydrate 42.9, Fiber 1.1, Sugar 34.7, Protein 17.5
BAKED BLUEBERRY CHEESECAKE
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
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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