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
BLUEBERRY MACADAMIA CHEESECAKE
This is one of the coolest cheesecake recipes I found. The crust sounded absolutely heavenly. I can't wait to try this one! 8) Hopefully you will love it as well!
Provided by OceanIvy
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- For crust, combine crust ingredients and mix well. Press on bottom of 10-inch springform pan.
- Bake 10-15 minutes.
- Reduce oven temperature to 350°.
- For 1st layer, crumble the cheese in large bowl; add vanilla extract, sugar and eggs.
- Beat on high speed with electric mixer until well blended and smooth,4 minutes.
- Pour mixture over crust.
- Bake at 40 minutes until set (not completely firm).
- Remove from oven and cool 10 minutes.
- For next layer, combine sour cream, sugar and vanilla extract.
- Spread over cake.
- Bake for 5 minutes and let cool.
- To make topping, mix cornstarch with cold water forming smooth paste.
- Stir in the berries and cook until thickened. Let cool and then spread on cheesecake.
- Cool 1 hour before serving.
ROASTED BANANA MACADAMIA CHEESECAKE
Make and share this Roasted Banana Macadamia Cheesecake recipe from Food.com.
Provided by OceanIvy
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake
Number Of Ingredients 10
Steps:
- Preheat oven to 400° and set a rack on the lower-middle level.
- Place bananas (unpeeled) on baking sheet.
- Roast until they turn black all over, approx 12 minutes.
- Remove them to cool and reduce oven to 350°.
- For crust, combine cookie crumbs, nuts and brown sugar in food processor.
- Pulse a few times to mix, then add melted butter and blend well.
- Press mixture into the bottom only of a 10-inch springform pan.
- Prepare filling: beat cream cheese and sugar in large bowl with mixer until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Add the roasted banana pulp, rum and vanilla extract; beat until smooth.
- Pour the mixture into crust and smooth top.
- Place pan on baking sheet.
- Bake about 1 hour, or until cheesecake is light golden on top and begins pulling away from pan.
- Cool the cheesecake to room temperature on wire rack, then cover and chill overnight before serving.
Nutrition Facts : Calories 6728.8, Fat 441.4, SaturatedFat 221.3, Cholesterol 1968.5, Sodium 3463.6, Carbohydrate 609.6, Fiber 21.8, Sugar 305.9, Protein 107.2
BLUEBERRY CHEESECAKE MACADAMIA
Number Of Ingredients 21
Steps:
- Crust: Combine all ingredients. Mix well; press onto bottom of a 10-inch springform pan. Bake in preheated oven at 400° for 10-15 minutes. Reduce oven to 350°. First Layer: Crumble cheese in large bowl. Add remaining ingredients; beat at high speed with electric mixer until blended and smooth, approximately 5 minutes. (Food processor may be used.) Pour over crust. Bake at 350° for 40 minutes until set (not completely firm). Remove from oven; cool for 10 minutes. Second Layer: Combine sour cream, sugar and vanilla. Spread over top of cheesecake. Bake at 350° for 5 minutes. Cool; spread blueberry topping over. Refrigerate before serving. Topping: In a saucepan, mix cornstarch with cold water to form a smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cake. Cool 1 hour, then refrigerate. Editor's Extra: This is superb even without the blueberry topping.
Nutrition Facts : Nutritional Facts Serves
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