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
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
How To make Very Berry Cheesecake's Videos
Honey Maid: How to Make Very Berry Cheesecakes
With this “berry” simple recipe, you can get lots of berries in one delicious bite. #ThisIsWholesome
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How to Make Perfect Blueberry Cheesecake| Easy Recipe
Ingredients!
for the crust
1cup graham cracker crumbs
2tbsp sugar
1/4 cup butter
for the cheesecake
675g creamcheese
1cup white sugar
4 eggs
1tbsp cornstarch
1cup blueberry for the toppings
WildTree Very Berry Cheesecake Recipe
In this video recipe, my wife Terynia is using the WildTree Very Berry cheesecake blend to make a cheesecake creation that is just sinfully delicious! She made it for desert for our Christmas Eve dinner, and it was such a big hit! Needless to say, it didn't last long! We will be ordering more of this Very Berry Cheesecake blend soon, and so can you at the link below:
Amazing Blueberry Cheesecake Recipe
Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress.
RECIPE:
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Blueberry Cheesecake: A heavenly dessert easy to make
Blueberry Cheesecake: A heavenly dessert easy to make. This Blueberry Cheesecake is a delicious dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of blueberries. The cheesecake filling is smooth and velvety, and it sits on top of a buttery cookie crust. The blueberries are generously scattered over the creamy cheesecake, creating a vibrant burst of color. The blueberries are coated in a sweet and buttery oatmeal crisp, which adds a delightful crunch and golden hue to the dessert.
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#blueberrycheesecake #blueberrycrispcheesecake #blueberrycake
0:00 - Intro
0:31 - Preparing the crust
1:20 - Preparing the blueberry filling
1:39 - Preparing the crisp topping
2:06 - Preparing the cream cheese filling
2:52 - Assemble the cheesecake
3:40 - Baking the cheesecake
3:51 - Enjoying the cheesecake
Ingredients
Makes about 12 servings
For the Crust
7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
1/4 cup (60g) unsalted butter , melted
Blueberry Filling
2 cups (300g) fresh blueberries
2 tbsp (30ml) lemon juice
2 tbsp (30g) sugar
1/4 cup (30g) all-purpose flour
Crisp Topping
1/2 cup (50g) oats
1/2 cup (65g) flour
1/4 cup (60g) butter , melted
1/3 cup (70g) sugar
Cream Cheese Filling
25 oz (700g) cream cheese , room temperature
1/2 cup (100g) sugar
1/2 tsp (2g) salt
lemon zest from 2 lemons
1 tsp (5g) vanilla extract
3 large eggs , room temperature
2/3 cup (160g) sour cream
1 tbsp (10g) flour
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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!