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Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
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Blueberry Cheesecake (2) Collection
Blueberry Macadamia Cheesecake
Blueberries 'n' Cream Cheesecake > Date: Wed, 12 Nov 2003 10:46:08 -0500 > Mom used to make these for my birthday every year, and I loved em! > They had whole fruit pieces in the fruit layer, and the whole thing must > have been 2 inches tall. I know she used a square metal baking pan to > 'chill' because I would always confiscate the rounded corner sections > (hehe) > Thanks much * Exported from MasterCook * Blueberry Macadamia Cheesecake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cheesecake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 3 1/2 Ounces Macadamias -- crush in blender 1 Cup Flour 1/4 Cup Brown sugar -- pack firmly 1/2 Cup Sweet butter -- softened ----First Layer---- 24 Oz Cream Cheese -- Softened 1 Tsp Vanilla 1 cup Sugar 4 Eggs -- At Room Temperature ----Second Layer---- 1 cup Sour Cream 2 Tbsp Sugar 1/2 Tsp Vanilla ----Topping---- 2 cup Fresh Blueberries 1 Tbsp Cornstarch 3 Tbsp Water -- Cold CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350~. 1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350~ for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes. 2ND LAYER: Combine sour cream, sugar and 1/2 tsp vanilla. Spread over top of cheesecake. Bake at 350~ for 5 minutes. Cool; spread blueberry topping over top. Refrigerate before serving. TOPPING: Mix cornstarch with cold water to form smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1 hour then refrigerate. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 600 Calories; 38g Fat (56.4% calories from fat); 12g Protein; 54g Carbohydrate; 1g Dietary Fiber; 200mg Cholesterol; 299mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 7 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Blueberries 'n' Cream Cheesecake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cheesecake Dessert Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Gingersnap Cookie Crumbs -- Or 2 cup Vanilla Cookie Crumbs 1/3 cup Butter Or Margarine -- Melted 3 1/2 cup Fresh Blueberries -- Divided 1 Tbsp Cornstarch 3 8 Oz Pkgs Cream Cheese -- Softened 1 cup Sugar 5 Lg Eggs 2 Tbsp Cornstarch 1/4 Tsp Salt 1 1/2 cup Sour Cream 2 Tbsp Sugar 1/2 Tsp Vanilla Extract 1/4 cup Sugar 1/4 cup Water Fresh Blueberries -- For Garnish Combine cookie crumbs and butter. Press into bottom and 1 inch up the sides of a lightly greased 9-inch springform pan. Bake at 325 degrees for 12 minutes. Cool on a wire rack. Process 2-1/2 cups blueberries and 1 tablespoon cornstarch in a container of an electric blender until smooth. Cook blueberry puree in saucepan over medium-high heat 8 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup puree for glaze. Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in 2 tablespoons cornstarch and salt. Pour batter into prepared crust. Pour blueberry puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees for 1 hour and 5 minutes or until almost set in the center. Remove from the oven, and cool on a wire rack 20 minutes. Combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl; stir well. Spread sour cream mixture over cheesecake. Bake at 325 degrees for 10 more minutes. Cool completely on wire rack. Cover and chill 8 hours. Combine reserved blueberry puree, 1/4 cup sugar, and water in small saucepan; cook over medium heat, stirring constantly, 8 minutes or until thickened. Gently fold in remaining 1 cup blueberries; remove from heat, and cool. Remove sides of pan before serving. Spoon blueberry glaze over cheesecake, allowing to drip down sides. Garnish, if desired. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 806 Calories; 52g Fat (57.4% calories from fat); 13g Protein; 74g Carbohydrate; 2g Dietary Fiber; 250mg Cholesterol; 658mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 9 1/2 Fat; 4 Other Carbohydrates. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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