How To make Blueberries and Cream Cheesecake
CRUST:
12 oz Vanilla wafer cookies crush
3/4 c Butter :
melted
FILLING:
5 8 oz packages cream cheese
1 1/2 c Granulated sugar
6 Eggs
2 Egg yolks
3 tb All-purpose flour
3 ts Vanilla extract
1/4 c Whipping cream
TOPPING:
3 tb Cornstarch
1 c Plus 3 tb water, divided
1 c Granulated sugar
16 oz Blueberries
For crust, combine cookie crumbs and butter. Press into bottom and halfway up sides of a greased 9-inch springform pan. Cover and refrigerate. For filling, beat cream cheese 25 minutes in a large bowl, adding 1 package at a time. Add sugar and beat 5 minutes longer. Add eggs and egg yolks, one at a
time, beating 2 minutes after each addition. Beat in flour and vanilla. Beat in cream. Preheat oven to 500 degrees. Pour filling into crust. Bake 10
minutes. Reduce heat to 200 degrees. Bake 1 hour. Turn oven off and leave cake in oven 1 hour without opening door. Cool completely on a wire rack. Remove sides of pan. For topping, combine cornstarch and 3 tablespoons water in small bowl; stir until smooth. Combine sugar and remaining 1 cup water in a small saucepan. Stirring constantly, cook over medium heat until sugar dissolves. Stirring constantly, add cornstarch mixture and cook until mixture boils and thickens. Remove from heat and cool to room temperature. Stir in blueberries. Spoon topping over cheesecake. Loosely cover and refrigerate 8 hours or overnight. Serve chilled.
How To make Blueberries and Cream Cheesecake's Videos
No bake Blueberry Cheesecake | Blueberry Cheesecake Recipe | No Gelatin Cheesecake | #cheesecake
#NobakeBlueberryCheesecake #blueberry #cheesecakerecipes
#cheesecake #nobakecheesecakerecipe #nogelatin #blueberrycheesecake
Ingredients
Fresh Blueberry- 1/2 cup
Cream cheese - 300 gm
Heavy cream - 1 cup
Marie biscuit - 8 no
Powder sugar - 9 tbsp
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No-Bake Blueberry Cheesecake Recipe
No-bake blueberry cheesecake recipe. easy to make, delicate and delicious cake that you must try!
Printable Version:
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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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Kitchen Equipment:
9-Inch Spring Form Pan:
Cake stand:
Food Processor:
Chef Knife:
Cutting Board:
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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!
Homemade Blueberry Cheesecake (No Bake)
HOW TO MAKE EASY BLUEBERRY CHEESECAKE AT HOME
Ingredients:
For Crust
80g Graham Crackers
60g Melted Butter
For Cheesecake:
250g Creamcheese
50g Sugar
8g Powdered Gelatin
30ml Cold water
200g Whip Cream
For Toppings:
60g Canned Blueberry
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TITLE TRANS:
NENHUM CHEESECAKE DE BAUNILHA
कोई बेक ब्लूबेरी चीज नहीं
لا تشيز كعكة الجبن
НЕТ ПЕЧАТЬ ЧЕРНЫЙ ЧИСЧЕЙК
TANPA BAKE BLUEBERRY CHEESECAKE
ブルーベリーチーズケーキを焼かない
無烤藍莓芝士蛋糕
빵 굽기 치즈 케이크 없음
SIN HORNEO BLUEBERRY CHEESECAKE
ไม่มีชีสเค้กบลูเบอร์รี่
PİŞİRME MAVİBER PEYNİR YOK
KHÔNG CÓ GIÁ RẺ BLUEBERRY
Blueberry Cheesecake Smoothie BlendJet Recipe
#BlendJet2 #BlendJetRecipe #BlendJet
Quick question: blueberries or cheesecake? The answer is both! This Blueberry Cheesecake #BlendJet Smoothie is the perfect addition to your summer day!
Total Time: Less than 5 minutes
Servings: 1
INGREDIENTS
1 cup milk of choice
1 cup frozen blueberries
1/2 cup yogurt of choice
1 Tbsp cream cheese of choice
1 Tbsp agave
1/4 tsp vanilla extract
Ice, float to top
DIRECTIONS
1. Add all your ingredients into your BlendJet
2. Blend for 1-2 cycles
3. Top with whipped cream of choice, graham cracker crumbs, fresh blueberries and enjoy!
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Blueberry Cheesecake Recipe | Yummy Ph
Accessible ingredients and ready-made blueberry filling makes this blueberry cheesecake recipe perfect for year-round celebrations! It takes a while to bake so make sure you prepare it the day before you plan to serve it.
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