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 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
Mini Lemon Blueberry Swirl Cheesecake Recipe #NationalCheesecakeDay| Madilicious
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These mini cheesecakes are SUPER easy and just in time for #nationalcheesecakeday (Tuesday, July 30th)
Mini Lemon Blueberry Swirl Cheesecakes Ingredients (serves 12):
For the Crust:
1 full sleeve of graham crackers
1/4 cup of unsalted butter, softened or melted
For the Blueberry compote:
2 cups of whole blueberries
2 Tbsp of sugar
1-1/2 Tbsp of Cornstarch
3/4 Cup of Water
For the Cheesecake Filling:
16oz of Cream Cheese, softened
1/2 cup of White Sugar
2 Large Eggs
Zest and Juice of either one small lemon or one large half lemon (the amount of zest you use depends on how much lemon flavor you like)
2 tsp of Vanilla Extract
Blueberry Swirl Cheesecake Bars
These blueberry swirl cheesecake bars are a must try for you cheesecake lovers. A classic. Super creamy luscious cheese filling with coconuty lemony base and sweet tangy blueberry coulis. Read my tips on how to get it right. Follow my instructions, refer to my tips and you will have amazing, super yum and beautiful cheesecake bars. Yes!
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Digestive biscuits:
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Homemade Raspberry Swirl Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 885
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No Bake Blueberry Swirl Cheesecake
A creamy & delicious No-Bake blueberry cheesecake that will have everyone asking for seconds!
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!