How To make Blueberry Swirl Cheesecake
1 1/2 c Graham cracker crumbs
1 c Sugar
3 tb Sugar
3 Eggs
1/4 c Butter
melted
1 t Vanilla
2 tb Butter :
melted
1 cn Blueberry Pie Filling
24 oz Cheese, Cream -- soft
Combine first 3 ingredients, mixing well. Press into bottom and up sides of 9 in. spring form pan; set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add 1 tsp of vanilla and finish beating. Pour half of the batter into the prepared pan. Spoon the pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Be careful not to spoon too much filling. I used half the can and reserved the rest for topping the individual slices. Bake at 375 deg for 30 minutes. Let cool to room temperature on a wire rack; refrigerate 12 hours. Remove sides of pan. Hint:To keep the top from cracking, turn off oven 5 minutes before 30 minutes are up. Let cake cool with the oven being careful not to let cake burn. Recipe By :
How To make Blueberry Swirl Cheesecake's Videos
Blueberry Swirl Cheesecake | Sundaebake
Blueberry Swirl Cheesecake
Recipe
300g digestive biscuits
140g butter, melted
300g caster sugar
200g blueberries
2 tsp cornflour
2 tbsp water
500g cream cheese
4 tbsp plain flour
2 tsp vanilla
3 eggs
200g sour cream
1. Preheat the oven to 200°C.
2. Over a low heat add 50g of the caster sugar and the blueberries into a small saucepan. Mix in the cornflour and water as well. Heat gently until the sugar dissolves. Increase the heat and simmer for 1-2 minutes until thickens. Set aside to cool.
3. Place the biscuits in a food processor and blitz to a fine crumb. Mix the biscuit crumb into the melted butter until combined. Press the biscuit mixture into a round spring form tin, using the back of a spoon to cover the base. Chill until needed.
4. Whisk the cream cheese and remaining sugar together until smooth. Add the flour, vanilla, eggs, and sour cream and whisk until smooth.
5. Pour half the cheesecake mixture over the biscuit base, then dollop half the blueberry sauce on top. Cover with the remaining cheesecake mixture. Drizzle the remaining blueberry sauce over the top. Using a skewer to swirl the blueberry sauce through the cheesecake.
6. Bake for 10 minutes, then lower the heat to 110°C. And bake for a further 30 minutes. Turn off the oven and leave the cheesecake inside for 2 hour, then chill for 3 hours or over night.
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บลูเบอรี่ชีสเค้ก Blueberry Swirl Cheesecake | FoodTravel
บลูเบอรี่ชีสเค้ก | Blueberry Swirl Cheesecake
ชีสเค้กบลูเบอรี่ที่ไม่ได้มีแค่บลูเบอรี่ด้านบนเท่านั้น แต่จะมีบลูเบอรี่สอดไส้อยู่ในเนื้อชีสเค้กด้วยค่ะ ทำให้รสชาติของชีสเค้กเข้มข้นอร่อยยิ่งขึ้น ด้านหน้าของชีสเค้กตกแต่งให้เป็นลวดลายด้วยบลูเบอรี่
วัตถุดิบบลูเบอรี่ชีสเค้ก Blueberry Swirl Cheesecake
สำหรับ 6 ชิ้น
เวลา 1 ชั่วโมง 30 นาที
1. บิสกิต 100 กรัม
2. เนยจืด 25 กรัม
3. บลูเบอรี่กระป๋อง 100 กรัม
4. ครีมชีส 225 กรัม
5. น้ำตาล 50 กรัม
6. วานิลลา 1/2 ช้อนชา
7. แป้งสาลีอเนกประสงค์ 1 ช้อนโต๊ะ
8. ไข่ 1 ฟอง
9. ครีมข้น 50 กรัม
10. น้ำมะนาว 3 ช้อนชา
อุปกรณ์ที่ใช้
ชามผสม พิมพ์ขนาดเส้นผ่านศูนย์กลาง6.5 นิ้ว
วิธีทำบลูเบอรี่ชีสเค้ก Blueberry Swirl Cheesecake
1. อุ่นเตาที่อุณหภูมิ 200 องศาเซลเซียส ไฟบนและไฟล่าง
2. ผสมครีมข้นและน้ำมะนาว คนให้เข้ากัน พักไว้
3. บดบิสกิตให้ละเอียด คลุกกับเนยละลายและกรุฐานให้แน่น พักไว้
4. ตีครีมชีสและน้ำตาลป่นให้เข้ากัน
5. เติมแป้งสาลีอเนกประสงค์ ไข่ กลิ่นวานิลลา และส่วนผสมของครีมข้น ตีต่อให้เข้ากัน
6. เทส่วนผสมลงพิมพ์ครึ่งหนึ่ง หยอดบลูเบอรี่และเทส่วนผมของชีสเค้กส่วนที่เหลือทับลงไป
7. ใช้บลูกเบอรี่ส่วนที่เหลือหยอดด้านบน และใช้ไม้จิ้มฟันลากลาย
8. อบที่อุณหภูมิ 200 องศาเซลเซียส 10 นาที และ 110 องศาเซลเซียส 30 นาที
9. นำออกจากเตาอบ พักให้เย็น และแช่ตู้เย็นอีก 3 ชั่วโมง ให้ชีสเค้กเซ็ตตัว
Blueberry Cheesecake 20200807
Whatever you're doing this weekend, make time for this Blueberry Cheesecake - it's a killer!
It may well be the highest and best use of blueberries. Ever. It's baked to achieve that allusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping.
It's magnificent!
Blueberry Swirl Cheesecake Recipe with No Heavy Cream | Silky Smooth| @mrs5cookbook
The video contains a Blueberry Swirl Cheesecake Recipe with No Heavy Cream.
Indulgence and health-consciousness harmoniously intertwine in our delectable Blueberry Swirl Cheesecake recipe, a culinary masterpiece that redefines the classic dessert experience. Are you ready to discover the magic of a cheesecake that's irresistibly creamy, exquisitely marbled with vibrant blueberry swirls, and astonishingly free of heavy cream?
Let's bake together! :)
Written recipe:
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#blueberrycheesecake #nowhippingcream #cheesecake
00:00 Introduction
00:15 Blueberry sauce
01:21 Crust
01:39 Cream cheese mixture
02:40 Assemble
03:16 Swirl
04:44 Bake
05:24 Serve
Ingredients:
For the crust:
160g Graham crackers
50g Butter
For the cheesecake:
750g cream cheese
185g sugar
10g cornstarch
3 eggs
100m
2tsp Vanilla extract
For the blueberry sauce:
2tbsp lemon juice
20g sugar
180g blueberry
PERFECT Blueberry Cheesecake | The Recipe Rebel
This Blueberry Cheesecake is ultra creamy and swirled with fresh blueberry sauce. It's baked to perfection with no water bath and no fuss!
Blueberry Sauce
3 cups fresh or frozen blueberries
1/4 cup granulated sugar (50g)
1/4 cup water
1 tablespoon corn starch
Crust
2 1/2 cups graham cracker crumbs
1/3 cup melted butter
1 tablespoon granulated sugar
Filling
3 packages cream cheese (24 oz or 750g total), room temperature
2 cups sour cream or Greek yogurt
1 1/2 cups granulated sugar (300g)
4 large eggs
1 tablespoon vanilla
Instructions
Blueberry Sauce
In a medium pan, combine blueberries and sugar. Whisk together water and corn starch and add to the pan.
Cook over medium heat, stirring often, until bubbly and thickened, about 5-8 minutes.
Set aside to cool to room temperature (the fridge makes this go much quicker)
Crust
Preheat oven to 325 degrees F and line a 9 Springform pan with parchment paper (pinch it in between the bottom and the sides)
Stir together graham cracker crumbs, butter and sugar and press into the pan and about 1/2 up the sides.
Bake for 10-12 minutes, just until dry. Remove to cool and reduce oven temperature to 275 degrees F.
Filling
In a large bowl, beat cream cheese with an electric mixer until smooth.
Add sour cream, sugar, eggs and vanilla and beat until smooth.
Pour half of the filling into another bowl. Stir in 1/2 cup blueberry sauce.
Pour blueberry cheesecake filling into prepared crust.
Carefully pour plain cheesecake filling over the blueberry, drizzling back and forth to cover in an even layer. Spread to smooth.
Drop teaspoons of blueberry sauce over the top of the cheesecake and gently swirl. Reserve remaining sauce for serving.
Bake at 275 degrees F for 1.5-2 hours, until the outer 2 are set and the center is still somewhat jiggly.
Turn oven off and let sit in warm oven for 1 more hour.
Remove from oven and set on the counter to cool to room temperature. Refrigerate at least 8 hours or overnight before slicing.
Serve with whipped cream (optional) and remaining blueberry sauce.
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PRINTABLE RECIPE & NUTRITION INFORMATION:
No Bake Blueberry Swirl Cheesecake
A creamy & delicious No-Bake blueberry cheesecake that will have everyone asking for seconds!