Blueberry Cheesecake Bars - Easy Recipe
Blueberry Cheesecake Bars - Easy Recipe. These Blueberry Cheesecake Bars are a heavenly dessert that combines the rich creaminess of cheesecake with the sweet flavor of juicy blueberries. The bars have a smooth and dense layer of cheesecake made from creamy cream cheese, vanilla, and a hint of lemon. This creamy base pairs perfectly with the burst of flavor from the fresh blueberry sauce, which creates a beautiful, marbled pattern as they swirl together during baking.
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0:00 - Intro
0:24 - Preparing the blueberry sauce
0:53 - Preparing the crust
1:43 - Preparing the cream cheese filling
2:21 - Assembling the cake
3:03 - Baking time
3:09 - Enjoying the bars
Ingredients
Makes 9 servings
For the Crust
7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
1/4 cup (60g) unsalted butter, melted
For the Blueberry Sauce
9 oz (250g) blueberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tsp (2g) cornstarch
Cream Cheese Filling
9 oz (250g) cream cheese, room temperature
2 tbsp (30g) sugar
1/4 tsp (1g) salt
lemon zest from a lemon
1 tsp (5g) vanilla extract
1 large egg, room temperature
1/4 cup (60g) sour cream
2 tsp (4g) cornstarch
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How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
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Black and White Cheesecake
UPDATE: It seems I forgot to the include 'adding the dry ingredients (flour/cornstarch/vanilla) to the wet ingredients' in the video. Please keep in mind, after adding the eggs and beating well to combine, add the dry ingredients and beat again until they have combined completely.
Making a cheesecake may be intimidating for various reasons; this video shows that it is not as difficult as you may think.
This is a light cheesecake made with labneh and whipping cream instead of cream cheese.
Labneh is a type of strained yogurt with a cream cheese like texture and a subtle flavour.
In this video, I demonstrate the following:
1. How to make a cheesecake
2. How to remove a cheesecake from the pan
3. How to fix a cheesecake that has cracks
4. How to make a simple chocolate ganache
Black and White Cheesecake:
Ingredients:
For the Base
10 Original Oreo cookies
2 tablespoons (30 grams) unsalted butter
For the Cheesecake filling
2 tablespoons all purpose flour
1 tablespoon corn starch
1 teaspoon vanilla powder
2 cups (500 grams) labneh
¾ cup + 1 tablespoon (200 ml) whipping cream (heavy cream)
1¼ cups granulated sugar
3 eggs, lightly beaten
For the Chocolate Ganache
¾ cup + 1 tablespoon (200 ml) whipping cream (heavy cream)
1 cup + 1 tablespoon (200 grams) semisweet chocolate buttons (or chopped chocolate)
For more recipes like this, visit
AMAZING Cheesecake Brownies Recipe
You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.
Recipe:
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black and white cheesecake, cheesecake , recipe , recipes , awesome cheesecake, how to make , how to bake, how to cook
Pumpkin and Chocolate Cheesecake Bars - with yoyomax12
These cheesecake bars have lots of flavour but I found them a little light on the pumpkin flavour and very sweet. If you leave the sugar amount as is, I suggest cutting them into small pieces.
Where I found this recipe:
Black forest cheesecake recipe:
Ingredients:
Crust:
1 1/4 cups of gingersnap cookie crumbs (about 25 cookies), or whatever crust you like.
2 tablespoons granulated sugar
4 tablespoons butter
Filling:
2 8-ounce packages cream cheese
1 3/4 cup granulated sugar
3 eggs
2 tablespoons all-purpose flour
1 cup pumpkin puree (not pumpkin pie filling)
1/2 teaspoon pumpkin pie spice (I suggest doubling this amount because I like the flavour of it. If you can't find pumpkin pie spice, make your own, just google for a recipe)
1 teaspoon vanilla extract
pinch of salt (Omit if you use salted butter)
6 ounces semi-sweet chocolate chips or unsweetened chocolate
2 tablespoons butter
Prepare a 9x13 baking dish by lining it with foil and greasing the foil with cooking spray or butter. The foil allows you to easily lift out the dessert from the baking dish after you are done and makes it simple to slice and serve.
Crush ginger snap cookies with a food processor until they are fine crumbs, Crush enough cookies to make 1 1/4 cups of crumbs, about 25 cookies.
Place the crumbs in a bowl and add 2 tbsp sugar and 4 tbsp melted butter to crumbs. Mix well and press mixture into the bottom of the prepared baking dish. Set aside.
In a large bowl, place the two packages of cream cheese and blend them until smooth. Add the 1 3/4 cups sugar and blend until light and fluffy. Add eggs and blend. Add flour, pumpkin pie spice, vanilla and salt (if using) and mix on medium speed until combined.
Pour 1 1/2 cups of this mixture into a bowl and set aside.
Melt the chocolate and the 2 tbsps of butter together in the microwave or on low heat on the stove. Blend together until smooth and then pour it into the reserved 1 1/2 cups of cheesecake mixture. Blend together an pour over the cookie crumb crust.
Bake this at 325F for 15 mintues. The layer will not be cooked, just set a bit around the edges.
Pour the remaining plain cheesecake batter over the chocolate layer and then bake at 325F for 35-45 minutes until edges begin to separate from the foil and center is set and springs back slightly when touched.
Allow to cool an then refrigerate until cold before cutting and serving.
Keep refrigerated.INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
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