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
LAYERED BLUEBERRY CHEESECAKE
Make and share this Layered Blueberry Cheesecake recipe from Food.com.
Provided by Canadia
Categories Cheesecake
Time 1h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Make Crust: Mix together graham cracker crumbs, melted butter and honey. Press crumb mixture into bottom of 9"x13" pan.
- Filling: Beat butter, cream cheese and icing sugar together until fluffy. Spread over crust.
- Jello: Sprinkle 2 packages of gelatin over 1/4 c cold water. Let sit until softened.
- Stir in 1 c boiling water until gelatin is dissolved.
- Stir in 1 c grape juice concentrate.
- Add 4 c frozen blueberries.
- Spread as a layer over cream cheese.
- Put in fridge until set.
- Whip cream and spread over jello fruit layer.
Nutrition Facts : Calories 467.4, Fat 35.3, SaturatedFat 21.4, Cholesterol 104.7, Sodium 282, Carbohydrate 35.4, Fiber 1.4, Sugar 25, Protein 4.8
LAYERED RASPBERRY CHEESECAKE
This was my requested birthday dessert growing up. Even those who don't like cheesecake devour it. It's not your traditional cheesecake and isn't difficult to make. I have used sugar free and light cream cheese to cut back on calories and can't tell a difference.
Provided by Delish
Categories Cheesecake
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Combine crust ingredients. Press onto bottom of 9x13 pan. Bake for 5-7 minutes to set it up. Cool completely (very important) on wire rack.
- Stir raspberry jello into boiling water; add sugar and stir until dissolved. Fold in raspberries and lemon juice. Chill mixture until soft set, about 1 to 1 1/2 hours. Keep an eye on it.
- Once soft set, pour over completely cooled crust and spread evenly. Chill in fridge.
- Meanwhile, beat together the cream cheese and 2 tablespoons of whipping cream. Gradually beat in the powdered sugar; set aside.
- Beat remaining cold whipping cream until soft peaks form. Fold whipping cream and vanilla into cream cheese mixture.
- Carefully layer cream cheese mixture on top of raspberry layer. Cover with foil and chill at least 4 hours or overnight. Store in refrigerator.
Nutrition Facts : Calories 581.4, Fat 36.8, SaturatedFat 21.5, Cholesterol 116.3, Sodium 339.3, Carbohydrate 60.3, Fiber 2.5, Sugar 49.5, Protein 5.5
RED, WHITE AND BLUEBERRY LAYERED CHEESECAKE
Layers of red velvet cake, creamy cheesecake and a sweet blueberry topping are baked together to create a showstopping three-in-one dessert.
Provided by Zac Young
Categories dessert
Time 5h
Yield One 8-inch cake
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with cooking spray.
- For the blueberry layer: Stir the preserves and cornstarch together in a small bowl until smooth. Stir in the lime zest and juice. Set aside.
- For the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the confectioners' sugar and continue beating until smooth, about 1 minute. Scrape the bowl with a rubber spatula, add the egg yolks one at a time, beating well and scraping the bowl between additions. Add the lime juice and vanilla and beat to combine. Transfer the mixture to a piping bag and set aside.
- For the red velvet layer: Beat the cream cheese, butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Add the eggs one at and time, scraping the bowl between each addition. Beat on medium speed until the mixture is lightened, about 1 minute. Add the cocoa powder, baking soda and salt and mix on medium until there are no clumps of cocoa powder. Add the food dye and vanilla and stir to combine. Add the flour and stir until just incorporated. Scrape the bowl with a rubber spatula and give a final stir by hand.
- To assemble the cake: Spread the red velvet batter evenly into the prepared pan. Pipe or pour the cheesecake batter on top of the cake batter, spreading it evenly. Using a piping bag or resealable plastic bag with a corner cut off, gently pipe the blueberry filling on top of the cheesecake batter, starting in the center and spiraling out, leave a 1/2-inch border of exposed cheesecake around the edge of the pan.
- Bake until the cheesecake is giggly, but not liquid, when you gently shake the pan or an instant-read thermometer inserted in the center of the cheesecake registers 130 degrees, 40 to 50 minutes.
- Cool the cake on the counter for 1 hour. Carefully run a paring knife around the edge of the cake, then refrigerate in the pan until chilled, about 2 hours or up to overnight. Remove the ring from the springform pan and serve chilled.
More about "layered blueberry cheesecake recipes"
LEMON BLUEBERRY CHEESECAKE LAYER CAKE - THE ITSY …
From itsybitsykitchen.com
EASY BLUEBERRY CHEESECAKE DESSERT | VALERIE'S KITCHEN
From fromvalerieskitchen.com
LAYERED BLUEBERRY VEGAN CHEESECAKE (GLUTEN FREE)
From bakerita.com
EASY LAYERED BLUEBERRY CHEESECAKE PIE RECIPE - FOOD.COM
From food.com
Servings 1Total Time 50 minsCategory CheesecakeCalories 4220 per serving
LAYERED BLUEBERRY CHEESECAKE (GLUTEN FREE) VEGAN
From instacooked.com
BLUEBERRY AND CHERRY LAYERED VEGAN CHEESECAKE BARS
From theroastedroot.net
BLUEBERRY ICE CREAM CHEESECAKE RECIPE - CHAPMAN'S ICE CREAM
From chapmans.ca
NO BAKE BLUEBERRY CHEESECAKE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
BLUEBERRY CHEESECAKE - THE HARVEST KITCHEN
From theharvestkitchen.com
5-LAYERED BLUEBERRY CHEESECAKE RECIPE – FOOD DISHES
From fooddishes.netlify.app
BLUEBERRY CHEESECAKE CAKE - RECIPE GIRL®
From recipegirl.com
BLUEBERRY & LEMON LAYERED CHEESECAKE RECIPE - INSPIRED IN THE CITY
From inspiredinthecity.com
LAYERED BLUEBERRY CHEESECAKE - GEVINA
From gevina.com
NO-BAKE LAYERED BLUEBERRY CHEESECAKE - RECIPESRUN
From recipesrun.com
NO-BAKE LAYERED BLUEBERRY CHEESECAKE - RECIPESRUN
From recipesrun.com
LAYERED BLUEBERRY CHEESECAKE - MEHADRIN DAIRY
From mehadrin.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