Blueberry Stilton Cheesecake Recipes

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.

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.

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.

CHEESECAKE WITH BLUEBERRY TOPPING

Steps:

• Make the crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan with cooking spray. Wrap exterior of pan (including base) with foil.
• Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3 inches up sides of pan. Refrigerate 15 minutes.
• Make the filling: Beat cream cheese with a mixer on medium speed until fluffy. Reduce speed to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust.
• Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).
• Run a knife around edge of cake, and unmold. Spoon topping over cake.

BLUEBERRY STILTON CHEESECAKE

Steps:

• For Graham Cracker Crust:
• Preheat oven to 350F for silver or glass pan. 300F for darker pans.
• Mix all Graham Cracker ingredients.
• Press mix into the bottom and edges of the pan.
• Cook 8-10 minutes.
• For Cheesecake Filling:
• Preheat oven to 300F.
• In a mixer on low speed with a large bowl blend Blueberry Stilton(Crumble it with your hands), Cream Cheese, and Sugar.
• Add the Flour and Eggs. After each Egg you should let the mixer run until the Egg is totally incorporated into the blend.
• Add Sour Cream and Vanilla. Once well mixed pour into the cooled Graham Cracker Crust.
• Bake Cheesecake in oven for about an hour or until the cake is puffed up and the edges are golden. The middle will appear to not be cooked through but it is.
• Let Cheesecake cool for 1 - 2 Hours on counter top before moving covered into refrigerator for at least 4 hours.
• Berry Compote:
• In small saucepan dissolve Sugar and Water and bring to a boil.
• After several minutes add Berries and Lemon Juice and bring to a boil again.
• Once Compote is boiling stir in butter.
• Serve on top of Cheesecake just before serving.

STILTON CHEESECAKE

Steps:

• Set oven at 325 degrees F.
• Combine melted butter and crushed cookies in a bowl until mixed and press into the bottom of a 9-inch spring-form pan.
• Crumble Stilton into a bowl.
• Add cream cheese and sugar, then beat with an electric mixer until well blended.
• Beat in eggs, one at a time until smooth and creamy.
• Add vanilla.
• Stir in flour, sour cream and dry vermouth or lemon juice until well blended.
• Pour cheese mixture over crust.
• Bake in oven for 1 hour, or until firm.
• Turn off heat and let cake cool in oven for 1 hour.
• Cool on wire rack 1 hour and cover pan with plastic wrap and refrigerate overnight.
• Loosen cake from spring-form side with a narrow knife and remove side when ready to serve.
• (This cheese cake freezes well).

STILTON CHEESECAKE WITH RHUBARB COMPOTE

Steps:

• Make shortbread crust:
• Preheat oven to 350°F.
• Blend together flour and sugar with an electric mixer. Add butter and blend until mixture resembles coarse meal (it will not form a dough). Transfer to a buttered 24-centimeter springform pan and press evenly onto bottom. Bake in middle of oven until pale golden, about 30 minutes, then cool in pan on a rack.
• Reduce temperature to 300°F.
• Make filling:
• Beat together crumbled Stilton, cream cheese, and sugar in a large bowl with an electric mixer on low speed. Beat in flour and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla, then pour filling over cooled crust in pan.
• Bake cheesecake in middle of oven until puffed and pale golden around edge, about 1‚ hours. Transfer cake in pan to rack and run a knife around edge of pan to loosen. Cool completely, about 2 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and transfer cake to a plate.
• Make compote while cake is cooling:
• Boil Port, 1/2 cup sugar, and peppercorns in a 12-inch nonstick skillet, stirring until sugar is dissolved, until reduced to about 1/2 cup, 2 to 3 minutes. Add rhubarb and gently stir to coat. Simmer rhubarb, stirring gently once after 5 minutes, until just tender but not falling apart, about 10 minutes, and transfer to a bowl. Chill compote, covered, until cold, at least 4 hours.
• Make optional caramel topping:
• Just before serving, sprinkle tablespoons sugar evenly over cheesecake and heat with a blowtorch, moving flame back and forth just over sugar until evenly melted and caramelized.

BAKED BLUEBERRY CHEESECAKE

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.