New York Style Cheesecake With Blueberry Swirl Recipes

NEW YORK-STYLE CHEESECAKE WITH BLUEBERRY TOPPING

Steps:

• Adjust top oven rack to lower-middle position while also making sure there is room under that rack for a shallow pan of water. Heat oven to 400°F degrees.

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE

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.

NEW YORK-STYLE CHEESECAKE WITH BLUEBERRY SWIRL

Steps:

• 1. Preheat oven to 325ºF. Mix crumbs, 3 tbsp. of the sugar and butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 minutes.
• 2. Meanwhile, beat cream cheese, remaining 1 cup sugar, flour, and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
• 3. Bake at 325ºF for 50 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving.

PHILADELPHIA NEW YORK-STYLE STRAWBERRY-SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

NEW YORK STYLE CHEESECAKE WITH BLUEBERRY SWIRL

Steps:

• Preheat oven to 325 degrees. Mix crumbs, 3 Tbsp of the sugar and butter. Press firmly onto bottom of foil-lined 13 x 9-inch baking pan. Bake 10 minutes. Meanwhile, beat cream cheese, remaining 1 cup sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect. Bake at 325 degrees for 50 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving.