Rustic Blueberry Cheesecake Recipes

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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

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 GALETTE



Blueberry Cheesecake Galette image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 15

1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon apple cider vinegar
Pinch of kosher salt
1 stick cold unsalted butter, diced
1 large egg
Cooking spray
2 cups blueberries
1/3 cup plus 2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
4 teaspoons cornstarch
1 8-ounce package cream cheese
1 large egg, beaten, plus 1 egg yolk
Pinch of freshly grated nutmeg
Coarse sugar, for sprinkling

Steps:

  • Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.
  • Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble.
  • Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice and cornstarch in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.
  • Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.
  • Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees F. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.

THE BEST BLUEBERRY CHEESECAKE



The Best Blueberry Cheesecake image

AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.

Provided by Seasoned Cook

Categories     Cheesecake

Time 1h15m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 14

1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon sugar
3 (8 ounce) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 eggs
8 ounces sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups blueberries
1 cup Cool Whip
1/4 cup sour cream

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.

Nutrition Facts : Calories 626.4, Fat 44.7, SaturatedFat 25.3, Cholesterol 190.4, Sodium 553.7, Carbohydrate 49, Fiber 1.3, Sugar 39.8, Protein 9.6

NO-BAKE BLUEBERRY CHEESECAKE



No-Bake Blueberry Cheesecake image

For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.-Ken Gallagher, Hastings, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup crushed vanilla wafers (about 22 wafers)
2 tablespoons butter, melted
FILLING:
1-1/4 teaspoons unflavored gelatin
2 tablespoons cold water
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1 cup marshmallow creme
1-1/2 cups whipped topping
1 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 523 calories, Fat 34g fat (21g saturated fat), Cholesterol 79mg cholesterol, Sodium 318mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE



Contest-Winning Blueberry Swirl Cheesecake image

This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. -Cathy Medley, Clyde, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1-1/2 cups fresh blueberries
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon cold water
CRUST:
1 cup graham cracker crumbs (about 16 squares)
2 tablespoons sugar
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten

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.

Nutrition Facts : Calories 424 calories, Fat 28g fat (16g saturated fat), Cholesterol 129mg cholesterol, Sodium 262mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.

BAKED BLUEBERRY CHEESECAKE



Baked Blueberry Cheesecake image

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

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
⅓ cup white sugar
3 (8 ounce) packages cream cheese, softened to room temperature
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs
2 cups fresh blueberries
⅓ cup white sugar, or more to taste
2 tablespoons cornstarch, or more to taste
½ cup cold water

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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