BLUEBERRY CHEESECAKE
Recipe video above. To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It's magnificent!Don't be daunted by the number of steps - they are straightforward, I've just broken it down into managable steps. Cheesecakes are actually less "risky" than cakes because - no worries about not rising, sinking in middle etc.If blueberries are expensive right now but you're absolutely busting to make this, skip the topping and serve with cream instead.
Provided by Nagi
Time 5h
Number Of Ingredients 16
Steps:
- Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
- Line inverted base: Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
- Line sides: Butter and line the side of the pan.
- Break up biscuits roughly by hand and place in a food processor.
- Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
- Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
- Add flour, beat for 5 seconds on speed 4 until just incorporated.
- Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
- Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.
- Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
- Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).
- Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.
- Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.
- Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.
- Mix cornflour and water, then stir in - it wil thicken quickly.
- Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
- Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect "oozing" consistency (see video, Note 7) - be careful, don't make it runny!
- Spoon onto cheesecake so it's completely covered - you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
- Slice and serve!
Nutrition Facts : Calories 489 kcal, Carbohydrate 55 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 114 mg, Sodium 284 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
BAKED ALMOND, BANANA & BLUEBERRY CHEESECAKE
Sweetened with natural fruits and a little maple syrup, this cheesecake combines ricotta and yogurt for a lower-fat, yet rich and creamy texture
Provided by Good Food team
Categories Dessert, Treat
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and lightly grease a 20cm round non-stick springform cake tin. Melt the butter and syrup in a pan, then stir in the oatcakes and almonds until well mixed and coated. Press firmly into the base of the tin to make a compact layer, then bake for 10 mins. Remove from the oven and increase it to 240C/220C fan/gas 9.
- To make the filling, mash the bananas in a large bowl. Add the ricotta, yogurt, eggs, syrup, vanilla and almonds, and beat with a wooden spoon until everything is very well mixed. Pour onto the base, scatter over the blueberries and bake for 10 mins, then turn the oven down to 110C/90C fan/gas 1 /4 and cook for 30-35 mins more. It should still have a bit of wobble in the middle when you gently shake the tin. Turn off the oven and leave the cheesecake inside to cool and set. Chill before serving.
Nutrition Facts : Calories 265 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE
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
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 BANANA CHEESECAKE
Forget banana bread, use up over-ripe fruit in this low-sugar cheesecake with a chocolate and nut base and a ricotta and yogurt topping
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4 and lightly oil a non-stick loose-based 22cm cake tin. Melt the butter in a pan and stir in the oatcakes, crackers, cocoa and the chopped peanuts until well coated. Press into the base of the tin to make a firm layer, then bake for 10 mins. Remove from the oven and turn up the heat to 240C/220C fan/gas 9.
- To make the topping, mash the bananas with the lemon juice in a large bowl, then beat in the ricotta, yogurt, eggs, vanilla and cornflour until everything is very well mixed. Pour onto the biscuit base and bake for 10 mins, then turn the oven right down to 110C/90C fan/gas 1/4 and cook for 25 mins more. Turn off the oven and leave the cheesecake inside to cool. When cold, chill for 3-4 hrs. (Cooling the cheesecake this way should prevent it from cracking.)
- To serve, remove the cheesecake from the tin and slide onto a plate. Whip the cream until it just holds its shape, then smooth over the top of the cheesecake, lightly dust with cocoa and scatter over the peanuts.
Nutrition Facts : Calories 299 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
BAKED BLUEBERRY CHEESECAKE
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
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
More about "baked almond banana blueberry cheesecake recipes"
HOW TO MAKE A BAKED CHEESECAKE | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 3 mins
EASY NO BAKE BLUEBERRY CHEESECAKE RECIPE - SHUGARY …
From shugarysweets.com
VEGAN BLUEBERRY CHEESECAKE WITH ALMOND BRITTLE
From biancazapatka.com
NO BAKE KETO BLUEBERRY CHEESECAKE - EASY TO MAKE …
From stylishcravings.com
BLUEBERRY CHEESECAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ALMOND AMARETTO CHEESECAKE RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
NO BAKE BLUEBERRY CHEESECAKE - BAKE IT WITH LOVE
From bakeitwithlove.com
KETO BLUEBERRY CHEESECAKE - WHOLESOME YUM
From wholesomeyum.com
NO BAKE BLUEBERRY ALMOND CHEESECAKE RECIPE - MAMA LIKES TO …
From mamalikestocook.com
30 EASTER DESSERT RECIPES | BUTTERNUT BAKERY
From butternutbakeryblog.com
ALL PUFF PASTRY RECIPES – PUFF PASTRY
From puffpastry.com
BAKED CHEESECAKE WITH BLUEBERRIES RECIPE - BBC FOOD
From bbc.co.uk
DESSERT RECIPES, DISHES AND IDEAS - TABLESPOON.COM
From tablespoon.com
15 FRESH & HEALTHY SPRING DESSERTS TO TRY - REDBOOKMAG.COM
From redbookmag.com
50 BAKING RECIPES EVERY HOME COOK SHOULD TRY - MSN.COM
From msn.com
BANANA BLUEBERRY CHEESECAKE - RECIPE - COOKS.COM
From cooks.com
NADIYA HUSSAIN VEGAN BANANA BLUEBERRY CHEESECAKE
From thehappyfoodie.co.uk
BAKED CHEESECAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BAKED ALMOND, BANANA & BLUEBERRY CHEESECAKE - BIGOVEN.COM
From bigoven.com
30 EASY VEGAN BLUEBERRY DESSERTS - BAKEDBYCLO | VEGAN DESSERT BLOG
From bakedbyclo.com
BLUEBERRY CHEESECAKE RECIPE NO BAKE, RACHAEL RAY TURKEY JERKY CHILI ...
From s3.amazonaws.com
BAKED ALMOND, BANANA & BLUEBERRY CHEESECAKE RECIPE
From recipecialist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love