How To make Very Berry Cheesecake
***CRUST*** 3/4 cup graham cracker cookie crumbs
1/4 cup finely chopped walnuts
1 tablespoon firmly packed brown sugar
2 tablespoons butter or margarine
melted
***FILLING*** 1 container :
(8 oz.) cream-style
cottage cheese 2 packages cream cheese :
or neufchatel
cheese at room :
temperature (8 oz. each) 1 1/4 cups granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
1 pinch salt
4 large eggs :
at room temperature
1 container (8 oz.) sour cream
fresh strawberries :
for garnish fresh blueberries for garnish fresh raspberries :
for garnish ***DOUBLE StrAWBERRY SAUCE*** 2 packages frozen strawberries in light syrup thawed (10 oz.
:
each) 1 pint fresh strawberries -- thinly sliced
1. Heat oven to 350?F.
2. Make crust: Butter an 8-inch springform pan. Combine cookie crumbs, walnut s, brown sugar and butter in small bowl until crumbs are evenly moistened. Pat crumbs evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rac k (keep oven on). Tightly cover bottom and sides of springform pan with heavy- duty foil.
3. Make filling: Meanwhile, puree cottage cheese in food processor or blender until smooth. Beat cream cheese in large mixing bowl at medium-high speed unti l light and fluffy, 2 minutes. Beat in cottage cheese. Gradually beat in suga r, scraping sides of bowl with rubber spatula, until mixture is completely smoo th, 3 minutes. Reduce speed to medium. Beat in lemon juice, vanilla, lemon pe el and salt. Add eggs, 1 at a time, beating just until blended after each addi tion. Beat in sour cream just until smooth.
4. Pour filling over crust in pan and place in a large roasting pan. Place pa n on oven rack. Carefully pour enough hot water into roasting pan to come 1 in ch up side of springform pan. Bake 1 1/4 hours or until center is just set.
5. Remove cheesecake from water bath. Cool completely on wire rack. Remove f oil. Cover and refrigerate overnight. Just before serving, run knife around e dge of pan and remove sides. Garnish top with fresh berries, if desired. Serv e with Double Strawberry Sauce. Makes 12 servings.
Double Strawberry Sauce: Puree strawberries in syrup in food processor or blend er until smooth. Transfer to a medium bowl and stir in sliced strawberries. M akes 3 1/3 cups.
The lemony blend of cream cheese, cottage cheese and sour cream makes this chee secake filling extra-light in texture.
Prep time: 25 minutes plus chilling Baking time: 1 1/4 hours Degree of difficul ty: moderate
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How To make Very Berry Cheesecake's Videos
No Bake Blueberry Cheesecake Recipe
This delicious No-Bake Blueberry Cheesecake dessert is made of buttery graham-oats crust, filled with soft and velvety cream cheese & whipped cream, top with sweet and tangy blueberry compote.
Our version of blueberry cheesecake is not very sweet; what a very berry :) delightful cake to share with your friends and family.
Makes: 1 (6-inch) 8 slices and 2 pcs (3x1.25inch) mini aluminum foil pan
Ingredients:
Graham Crust:
½ cup Butter, melted
2 tbsp. Brown Sugar
½ cup Instant Oats
¾ cup Graham Crackers, crushed
Filling:
1(8oz.) Cream Cheese, softened
¼ cup Caster sugar
1 env. Knox unflavored gelatin powder, dissolved in
3 tbsp. milk, hot
250ml All-purpose cream, chilled
Toppings:
1 cup Blueberry in Syrup
½ cup Frosty Whip Cream Powder
¼ cup Cold Water
a drop of purple food color gel, (optional)
a tiny mint leaves, to decorate, (optional)
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No Bake Blueberry Cheesecake
How to make a No Bake Blueberry Cheesecake? Let's enjoy making this you all my lovelies :)
Here's what you'll need:
Blueberry Compote:
2 cups blueberries (200g) fresh or oven
3 tablespoon sugar (35g)
1/2 cup water (100ml)
2 teaspoon of lemon
Crust:
2 cups digestive biscuits (200g)
1/2 cup melted butter (100g)
Cream Cheese Filling:
300g cream cheese
1/2 cup icing sugar (100g)
1&1/2 cup whipping cream (300g)
2 tablespoon lemon juice (20g)
1/2 cup water (100g)
2 teaspoos gelatin or agar agar
3 tablespoon blueberry compote
Thank you all my lovelies for watching. See you in the next video.xoxo ❤️❤️❤️
Food for the soul:
Hebrews 10:35-36 So do not throw away your confidence; it will be richly rewarded. You need to persevere so that when you have done the will of God, you will receive what He has promised.
Honey Maid: How to Make Very Berry Cheesecakes
With this “berry” simple recipe, you can get lots of berries in one delicious bite. #ThisIsWholesome
For more everyday snack recipes, visit
Very Berry Cheesecake Delights (Almost Heavenly)
Be prepared to be blown away by super creamy and rich cheesecake filled with berry goodness. The easy no bake recipe of cheesecake make it perfect for a quick dessert. The blueberry infused rasgulla adds the perfect flavor and texture to this heavenly delight.
To make 6 very berry cheesecake delights, you will need
Ingredients:
No bake berry cheesecake:
1 cup cream cheese
½ cup sugar
1 ½ tsp of agar agar
¼ tsp lime zest
1 cup hung curd
⅓ cup of strawberry puree (we are using strawberries, but you can use other berries as well.)
1 cup of cool whip
For blueberry infused rasgulla, you will need,
1 box of blueberries
6 Rasgulla
Process: Wash the rasgullas and squeeze the sugar syrup from it and keep it aside. Put mashed blueberries in a pan and add 3 TBSP of sugar syrup. let it boil once and turn off the stove. Let the blueberry syrup come to room temperature and add rasgullas to it
cheesecake #cake #dessert #chocolate #foodporn #food #foodie #yummy #homemade #desserts #instafood #foodphotography #delicious #cakes #nobaking #sweet #cheese #cookies #cheesecakelovers #sweettooth #rasgulla #chefranveerbrar
Very Berry Cheesecake Fruit Salad! | Ep #147
1 can sweetened condensed milk
1 cup heavy whipping cream (35% or higher)
1 8oz pkg cream cheese
zest of 2 limes
2 cups strawberries
2 cups blackberries
2 cups raspberries
2 cups blueberries
No-Bake Blueberry Cheesecake Recipe
No-bake blueberry cheesecake recipe. easy to make, delicate and delicious cake that you must try!
Printable Version:
More cheesecake recipes:
No Bake Mango Cheesecake:
No-Bake Nutella Cheesecake:
No-Bake Strawberry Cheesecake:
Peanut Butter Cheesecake:
Chocolate Cheesecake:
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My favorite kitchen equipment:
20cm
Ingredients:
For the crust:
200g (7oz) biscuits
1/3 cup + 1 tsp (80g) butter, melted
For the filling:
300g (10.5oz) Blueberries, fresh or frozen
2 tablespoons (25g) Sugar
2 cups (450g) Cream cheese
2/3 cup (160ml) Heavy cream
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup (125g) Powdered sugar or less if your blueberries are very sweet
10g Gelatin powder
50ml Cold water
Topping:
7g gelatin powder + 35ml cold water
180g (6.5oz) blueberries, fresh or frozen
2 tablespoons (25g) sugar
70ml water
Directions:
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small saucepan, heat blueberries, lemon juice and sugar. until sugar is dissolves and the berries softened. Blend until smooth. Let cool.
3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks. Add chilled blueberry mixture and mix until smooth.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Pour into the springform pan, spread evenly. Freeze for 1 hour while making the topping.
7. Blueberry jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 180g blueberries, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat, blend until smoot. Add bloomed gelatin and stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
8. Refrigerate the cake overnight.
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