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 :
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Keto Blueberry Swirl Cheesecake (Recipe Tutorial)
Today's Recipe Tutorial is for a Low-Carb Keto Blueberry Swirl Cheesecake!
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Strawberry Swirl Cheesecake Recipe:
The Recipe in the video uses the crust from this cheesecake recipe:
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Blueberry Swirl in Cheesecake
LanasCheesecakes
Blueberry Swirl cheesecake
Low Carb Keto Blueberry Swirl Cheesecake #ketoholidayrecipes #keto #ketorecipes #weightloss
This week we bring you the first recipe in our series of 4 Keto Holiday recipes. This week we present a Low Carb Keto Blueberry Swirl Cheesecake. This is sure to be the hit of any holiday gathering, it delicious, sugar free, beautiful and most of all keto safe. You don't have to feel left out, at those upcoming holiday events in fact the carbies will probably eat more of this than you will.
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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!
5 Ways to Put Swirl in Your Cheesecake
Ever wondered how bakeries create those beautiful cheesecake swirls? Our easy cheesecake decoration ideas are the perfect way to zhuzh up a simple cheesecake recipe. Try out these cheesecake topping ideas to get a gorgeous marble cheesecake or cheesecake swirl without a lot of effort. Plus, these techniques are a great way to add more flavors to your cake with additions like rich chocolate fudge or a bright fruit puree.
Find the full instructions for how to decorate a cheesecake here:
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A Very Berry and Balanced Blueberry Cheesecake
This creamy, brilliantly flavored Blueberry Cheesecake is so simple to make with NO water bath! My recipe has blueberries in both the cake and the topping for a bright, yet balanced berry flavor.
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
5 Tablespoons unsalted butter, melted (74g)
Blueberry Cheesecake Filling
24 oz cream cheese softened (use full-fat brick style cream cheese, not the spreadable kind in the tub) (680g)
¾ cup granulated sugar (150g)
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten (room temperature preferred)
2 cups fresh blueberries, washed and dried (311g)
Blueberry Topping
¼ cup granulated sugar (50g)
1 Tablespoon cornstarch
3 cups fresh blueberries, divided (465g)
¼ cup cold water (60ml)
1 Tablespoon lemon juice
1 Tablespoon butter (salted or unsalted is fine)
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Instructions
00:00 Introduction
Crust
00:19 Preheat oven to 325F (160C). In a medium-sized bowl, stir together graham cracker crumbs, granulated sugar, and brown sugar until combined. Stir in melted butter, stirring until all of the graham cracker crumbs are moistened.
00:46 Press graham cracker crumbs evenly into the bottom and up the sides of 9” springform pan (I like to use the bottoms and sides of a glass to do this). Set aside and prepare filling.
Blueberry Cheesecake Filling
01:35 In a large mixing bowl using an electric mixer (or using stand mixer fitted with paddle attachment), stir together cream cheese and sugar on medium-low speed until smooth, creamy, and completely combined (scrape side and bottom of the bowl with a spatula to ensure ingredients are thoroughly combined).
02:22 Stir in sour cream and vanilla extract until combined.
02:38 Add eggs, one at a time, stirring until just combined after each addition.
03:14 Add blueberries and use a spatula to gently fold them into the batter until well distributed. Pour batter evenly into prepared springform pan and bake on 325F (160C) for 45-50 minutes. When finished the center will be slightly jiggly but cheesecake will be mostly set.
04:21 Allow cheesecake to cool at room temperature until no longer warm then transfer to the refrigerator to chill for at least 6 hours (preferably overnight, I do not remove the springform collar until I am ready to serve). 04:34 Blueberry topping can be prepared any time between now to an hour before serving.
Blueberry Topping
04:45 Whisk together sugar and cornstarch in a medium-sized saucepan.
04:58 Add 1 ½ cups (232g) blueberries, water, and lemon juice and stir to combine.
05:15 Turn stovetop to medium/low and stir constantly until blueberries release their juices and are softened and the mixture reaches a jammy consistency.
05:51 Remove from heat and add remaining 1 ½ cups (232g) blueberries and butter and stir until completely combined and butter is melted.
06:10 Transfer to a heatproof container then cover and allow to cool completely in refrigerator.
06:42 Once cheesecake has set, spoon blueberry topping evenly over the top of the cheesecake (if it’s become too firm in the refrigerator, simply stir in a splash of water).
Notes
Storing
Store in the refrigerator, preferably covered, for up to 5 days.
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