Don Deluises Blueberry Cheesecake Recipes

BLUEBERRY CHEESECAKE

Blueberry Cheesecake image

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

Ingredients

1 cup graham cracker crumbs
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
⅓ cup blueberry jelly

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 CHEESECAKE

Blueberry Cheesecake image

Do you have a blueberry lover in your life? Impress them with this decadent and beautiful Blueberry Cheesecake!

Provided by Emily Weinberger

Categories Dessert Cake

Time 9h15m

Yield 12

Number Of Ingredients 24

Ingredients

For the crust
10 ounces graham crackers (about 18 crackers)
3 tablespoons sugar
1/4 teaspoon kosher salt
10 tablespoons (141g) unsalted butter, melted
For the filling
1 1/2 pounds (680g) cream cheese, at room temperature
1 cup (208g) sugar
1/3 cup (85g) sour cream, at room temperature
1 tablespoon vanilla extract
Zest from 1 lemon (about 1 tightly packed teaspoon)
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/2 cup heavy cream, at room temperature
3 large eggs, at room temperature
2 cups (308g) fresh blueberries
For the blueberry sauce
3 cups (462g) fresh blueberries
1/2 cup (104g) sugar
2 teaspoons cornstarch
Zest from 1 lemon (about 1 tightly packed teaspoon)
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/3 cup water

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.

Nutrition Facts : Calories 605 kcal, Carbohydrate 62 g, Cholesterol 144 mg, Fiber 2 g, Protein 8 g, SaturatedFat 21 g, Sodium 390 mg, Sugar 44 g, Fat 38 g, UnsaturatedFat 0 g