BLUEBERRY CHEESECAKE PIZZA
Make and share this Blueberry Cheesecake Pizza recipe from Food.com.
Provided by Julie Bs Hive
Categories Cheesecake
Time 28m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and powdered sugar; add butter, mixing well. Pat dough out in a 14 inch pizza pan; bake at 350F for 10 minutes or until lightly browned.
- Combine cream cheese, condensed milk, lemon juice and vanilla; mix well and spread on cooled crust. Chill.
- Combine sugar and cornstarch in a large saucepan; add water, mixing until smooth. Cook over medium heat until thickened (about 5 minutes) stirring constantly. Add blueberries. Cool completely.
- Spread blueberry mixture over cream cheese layer; chill, cut into wedges to serve.
Nutrition Facts : Calories 552.6, Fat 26.1, SaturatedFat 15.6, Cholesterol 78.6, Sodium 257.9, Carbohydrate 75, Fiber 3.1, Sugar 55.5, Protein 8.2
MIXED BERRY CHEESECAKE
Provided by Ina Garten
Categories dessert
Time 13h30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
MIXED BERRY CHEESECAKE
I saw Ina Garden make this yesterday and I had to post it so I wouldn't forget the recipe - it looked great. It is also a great way to use up the currant jelly.
Provided by Ceezie
Categories Cheesecake
Time 2h
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
Nutrition Facts : Calories 675.4, Fat 44.1, SaturatedFat 26.2, Cholesterol 258.5, Sodium 390.6, Carbohydrate 61.3, Fiber 2.1, Sugar 46.6, Protein 11.9
MIXED BERRY DESSERT PIZZA
We threw this together for a baby shower that we had for our Director of Nursing - we made three of them. They were delicous and all were different! Update 08/05/06 forgot to mention that I didn't figure time for the dough to bake, add an extra 20 minutes.
Provided by Manami
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Blend ricotta cheese, powdered sugar, almonds and Amaretto or almond extract; spread over cooled crust, leaving a border around the edges.
- Top ricotta mixture with berries and brush with warm raspberry jam.
- Serve chilled or room temperature.
- If desired, top with whipped topping,.
Nutrition Facts : Calories 491.4, Fat 15.4, SaturatedFat 5.9, Cholesterol 31.4, Sodium 407.1, Carbohydrate 73.5, Fiber 3.9, Sugar 18.8, Protein 16.1
GRILLED MIXED BERRY CHEESECAKE PIZZA
This grilled pizza has all the flavors we love from a classic cheesecake piled onto a grilled pizza crust. It's a show-stopping dessert perfect for all of your summer BBQ's or potlucks!
Provided by Jonathan Melendez
Categories Dessert
Time 2h15m
Yield 3 pizzas
Number Of Ingredients 15
Steps:
- In a small bowl, combine the warm water, honey and yeast. Allow to sit for 10 minutes to proof the yeast. It should be foamy.
- In a large bowl, combine the flour, salt, olive oil and the yeast mixture. Stir with a wooden spoon until the dough begins to come together. Transfer to a lightly floured work surface and knead by hand until a soft smooth dough forms, about 5 to 8 minutes. Form the dough into a ball and place inside a lightly greased large bowl. Cover loosely with plastic wrap and a damp kitchen towel and allow to rest until doubled in size, for 2 hours.
- Meanwhile, in a large bowl, cream together the cream cheese and 1/2 cup sugar on high for about 3 minutes. Stir in the vanilla and 1 tablespoon lemon juice until well combined. Chill in the fridge until ready to use.
- In a separate bowl, toss together the sliced strawberries, raspberries, blueberries, remaining 1/4 cup sugar, and the remaining tablespoon of lemon juice. Allow to sit at room temperature to macerate until ready to use.
- Once the dough has risen, gently punch it down and then transfer to a lightly floured work surface. Cut into three even pieces and form into balls. Keep them covered with a kitchen towel.
- Working with one at a time, roll out into a rectangle or a circle. Brush the surface evenly with olive oil.
- Preheat a large stovetop grill pan or an outdoor grill over medium heat. Once hot, carefully place the pizza dough onto the grill, oil side down. Then brush the top side with oil as well. Cook until the dough begins to puff up slightly and grill marks form, about 5 to 8 minutes. Carefully flip over and continue to grill on the second side for about 3 to 5 minutes. Transfer to a baking sheet and then continue grilling the rest of the pizza dough.
- Spread the grilled pizza dough with the cream cheese mixture and then add the crumbled graham crackers. Spoon the berries over the top and garnish with fresh mint. Slice and serve immediately.
Nutrition Facts : Calories 1159.2, Fat 34.2, SaturatedFat 15.7, Cholesterol 83.3, Sodium 1074, Carbohydrate 195.7, Fiber 16.1, Sugar 78.1, Protein 22.1
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