Black Blue Berries Cheesecake Recipes

BLACK AND BLUE CHEESECAKE TART

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter and graham crackers in the bowl of a food processor and pulse until finely ground and the mixture holds together when pinched. Transfer to a 9-inch tart pan with a removable bottom, and press evenly along the bottom and about halfway up the sides. Place on a baking sheet and bake until lightly golden, about 10 minutes. Let cool completely.
• Combine 1/3 cup of the sugar, the sour cream and cream cheese in a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat until smooth. Add the lemon zest, vanilla and eggs, and continue to beat until incorporated. Pour into the cooled tart shell and bake on a baking sheet until set, 25 to 30 minutes. Cool to room temperature and refrigerate until chilled, at least 1 hour up to overnight.
• About 30 minutes before serving, toss the berries with the remaining 2 tablespoons of sugar, mash slightly with a wooden spoon and let sit at room temperature. Spoon the berries and collected juice over the tart. Serve.

BLACK AND BLUE BERRIES

Steps:

• Put 1/2 cup each of the blackberries and blueberries in a saucepan and add the sugar, blackberry jam, honey, lemon zest, vanilla extract and 1/4 cup water. Bring to a boil and simmer for 5 minutes. Using a potato masher, mash the berries gently until they are good and broken up.
• Add the remaining 2 cups each blackberries and blueberries to a mixing bowl. Pour the warm berry mixture over the fresh berries and fold everything together with a spatula until well coated. Allow everything to cool 10 minutes or so before serving. Serve atop your favorite dessert.

NO BAKE BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs and sugar, pour melted butter. Press into pan (I use 9" springform pan) chill covered (I make this the night before).
• Beat cream cheese, add sugar.
• Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin.
• Gradually pour this while beating the cream cheese mixture.
• Fold in whipped cream.
• Spread on top of crust. Top with blueberry syrup.
• NOTE: the syrup must be thick or else it'll fall from the cake.
• Chill covered a few hours.

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.

BOURSIN BLUE CHEESECAKE

Steps:

• Preheat oven to 350*F.
• Combine cracker crumbs and melted butter and press into the bottom of an 8 inch springform pan.
• Bake for 5 to 8 minutes or until very lightly browned.
• Mix remaining ingredients in a food processor.
• Pour mixture onto crust in spring form pan.
• Wrap bottom and sides of pan in a double thickness of aluminum foil and then place it inside a larger pan, adding enough hot water to the larger pan to come halfway up the sides of the springform pan.
• Bake at 350*F for 50 to 55 minutes.
• (DO not overbake or brown.) It is done when a knife inserted in the middle comes out clean.
• Chill and serve.

BERRY BLISS CHEESECAKE

Steps:

• Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
• Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
• Refrigerate 6 hours. Serve topped with remaining berries.

BLACK & BLUE BERRIES CHEESECAKE

Steps:

• Preheat Oven to 350 Degrees F.
• Crust:Melt Butter in the microwave for about 25-30 sec or until melted.
• In a bowl, pour in Graham Crackers and add the melted butter. Mix it around with your hands until all the crackers are coated with butter. You will know when the crust is ready when you squeeze a chunk of it and it holds it self. When your crust it ready, get your 8" Pie Pan and spread your crust all around as desired. Then bake this for 10-15 minutes or until it gets a littler darker and cool.
• Cheesecake: On a large bowl, cream the cream cheese and the sugar together. After, add the beaten eggs slowly until all of it is incorporated. Pour the batter to the cooled crust, and bake for 30-35 minutes or until the batter holds doing the shake test. When it is done, remove from the oven and cool.
• Topping: Using a sauce pan and on medium heat, add the berries and sugar. Let the sugar dissolve, then stir. Too make sure its done, look for a smooth consistency from the glaze. Then cool.
• Whipped Cream (optional): On a large bowl, add your heavy cream, vanilla extract and powdered sugar and beat. Beat until you get your desired consistency.
• Putting it together: Get baked cheesecake and add the topping over it, making sure all the cheesecake is covered. I suggest put the berries on first then the remaining glaze. Then cool, and enjoy.
• With Whipped Cream: After cooling, add the whipped cream, and enjoy.