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.
LEMON SWIRL CHEESECAKE WITH WILD BLUEBERRY SAUCE
WWF web site for members sent this to me a collection of recipes from chefs and their restaurants across Canada. This one is from Chef: Andrew King and his Restaurant: Da Maurizio, Halifax, Nova Scotia.
Provided by oilpatchjo
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 18
Steps:
- Make lemon curd whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes. Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes. Cooks' Notes: Lemon curd can be made 1 week ahead and chilled, covered.
- Make and bake crust. Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.
- Put oven rack in middle position and preheat oven to 350°F Invert bottom of spring form pan (to make it easier to slide cake off bottom), then lock on side.
- Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of spring form pan. Place spring form pan in a shallow baking pan and bake 10 minutes, then cool crust completely in spring form pan on a rack.
- Make filling and Bake Cheesecake:.
- Reduce oven temperature to 300°F Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined. Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd. Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.).
- Transfer spring form pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill. Uncovered, at least 4 hours. Remove side of spring form pan before serving. Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.
- Combine blueberries, sugar and lemon juice in a medium saucepan. Over low heat, cook mixture, mashing blueberries slightly, until sauce has reduced and slightly thickens, about 5 minutes. Remove from heat and let cool slightly. Serve warm over cooled cake.
- Special equipment: a 9- to 91/2-inch (24-cm) spring form pan.
- Note:I will use a 8" or 6" spring form pan for a small cheesecake when we are feeling peckish and slice the cheesecake in desired thickness wrap in cling wrap of your choice and then wrap in foil freeze up to 8 weeks for maximum quality.
Nutrition Facts : Calories 502, Fat 33.7, SaturatedFat 18.9, Cholesterol 185.8, Sodium 270.6, Carbohydrate 45.1, Fiber 0.7, Sugar 40.9, Protein 7.3
BLUEBERRY SWIRL CHEESECAKE
The creamy, sweet texture of this baked vanilla pudding is complemented by a vibrant fruit sauce
Provided by Cassie Best
Categories Dessert
Time 1h20m
Yield Cuts into 14 bars
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
- Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
- In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
- Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.
Nutrition Facts : Calories 606 calories, Fat 47 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Protein 6 grams protein, Sodium 1 milligram of sodium
More about "lemon swirl cheesecake with wild blueberry sauce recipes"
LEMON BLUEBERRY SWIRL CHEESECAKE - LIDIA'S COOKBOOK
From lidiacookbook.com
Cuisine AmericanCategory DessertServings 10Total Time 6 hrs 30 mins
- Finely crush the cookies in a food processor, add melted butter and blend until it's all moistened
- Spoon a few teaspoons blueberry sauce on top of the cheesecake and use a skewer to swirl the mixture to create a marbled effect
LEMON BLUEBERRY SWIRL CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
4.7/5 (22)Category DessertCuisine CheesecakeTotal Time 7 hrs 31 mins
- In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter; stir well to combine. Press down into a lightly greased 9-inch springform pan; set aside.
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth. Add sugar and vanilla; beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks; beat until smooth. Stir in the flour, mixing just until combined.
- In a small food processor or blender, puree the blueberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the blueberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as you'd like. Bake cheesecake as directed above.
VEGAN LEMON BLUEBERRY SWIRL CHEESECAKE SQUARES
From thehealthyfamilyandhome.com
LEMON BLUEBERRY CHEESECAKE | BEST HOMEMADE …
From lifeloveandsugar.com
LEMON CHEESECAKE WITH BLUEBERRY SAUCE RECIPE
From somethingswanky.com
BLUEBERRY SWIRL LEMON CHEESECAKE - CLOSET COOKING
From closetcooking.com
LEMON BLUEBERRY SWIRL CHEESECAKE - ROCK RECIPES
From rockrecipes.com
MINI LEMON BLUEBERRY CHEESECAKE BITES - LIVE WELL …
From livewellbakeoften.com
LEMON BLUEBERRY CHEESECAKE - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
4.5/5 (19)Total Time 5 hrs 30 minsCategory DessertCalories 507 per serving
BLUEBERRY SWIRL CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (26)Category CakeCuisine AmericanTotal Time 2 hrs 45 mins
LEMON SWIRL CHEESECAKE RECIPE - MINDEE'S COOKING OBSESSION
From mindeescookingobsession.com
BLUEBERRY SWIRL CHEESECAKE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
EASY BLUEBERRY SWIRL CHEESECAKE - LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
BLUEBERRY SWIRL CHEESECAKE - BLUEBERRY.ORG
From blueberry.org
LEMON BLUEBERRY SWIRL CHEESECAKE - MAMA BEARS COOKBOOK
From mamabearscookbook.com
EASY BLUEBERRY SWIRLED CHEESECAKE | BEYOND FROSTING
From beyondfrosting.com
BLUEBERRY SWIRL CHEESECAKE RECIPE - MAGNOLIA
From magnolia.com
LEMON CHEESECAKE BLUEBERRY SWIRL BARS - WHAT A GIRL EATS
From whatagirleats.com
CLASSIC CHEESECAKE WITH BLUEBERRY SAUCE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
LEMON BLUEBERRY SWIRL CHEESECAKE - A DAY IN CANDILAND
From adayincandiland.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