What are the ingredients of blueberry cheesecake? How do i bake it?

Answer 1

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For crust
2 1/3 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
For filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs
1 16-ounce container sour cream
1/4 cup milk
1 tablespoon vanilla extract

For topping
1/3 cup all-fruit blueberry spread
2 6-ounce baskets fresh blueberries or 12-ounce package frozen blueberries, thawed, drained




Make crust:
Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
Make filling:
Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.

Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.

Make topping:
Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.

Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.

Answer 2

Blueberry Cheesecake

INGREDIENTS:
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly

DIRECTIONS:
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Answer 3

HERE IS A EXCELLENT RECIPIE IT CAME FROM CREAMCHEESE PACKAGE PHILLY
Blueberry Cheesecake
3 (8 oz.) packages cream cheese, softened

1 1/4 C. sugar

3 T. all-purpose flour

1/2 t. salt

4 large eggs

1 (8 oz.) container sour cream

1 t. vanilla extract

1 T. grated lemon rind

1 1/2 C. fresh or thawed frozen blueberries

Beat cream cheese at medium speed with electric mixer until smooth. Combine sugar, flour and salt. Add to cheese mixture and beat until blended.

Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla and lemon rind, beating just until blended. Gently fold in blueberries, carefully as not to break. Pour mixture into prepared pan.

Bake at 300°F. for one hour and 10 minutes, or until center is firm; then turn off oven and open door. Cool for 30 minutes with oven door open. Transfer to rack and cool to room temperature. Refrigerate for several hours, or until completely chilled, before serving.

Topping:

1 C. whipping cream

2 t. sugar

2 T. sour cream

Blueberries and lemon rind strips for garnish

Whip cream to soft peaks; then beat in sugar and sour cream just until blended. Spread over top of chilled cheesecake just before serving. Garnish with blueberries and lemon rind strips.

Makes 12 servings.

Answer 4

Check out the cheesecake recipes at the website below, for baking info.

Answer 5

"2 - 8oz. pkges gf cream cheese
1/2 cp. sugar
1/4 tsp. gf vanilla
2 eggs
1 can gf blueberry pie filling
1 - 9 in. crust made with crushed rice bran crackers and butter

Directions:
Mix together cream cheese, sugar and vanilla until smooth. Add 2 eggs and mix well. Pour into prepared pan. Spoon 1/3 can pie filling into mixture and gently swirl. Bake at 350 for 40 minutes or until center is set. Cool to room temperature and then regrigerate. Top with remaining pie filling if desired.
Very easy and very good. No one ever knows or suspects that it's gluten free."
from http://recipes.epicurean.com/recipe/19692/blueberry-cheesecake.html

Or try this no-bake cheesecake (easier in summertime)
"Easy No-Bake Blueberry Cheesecake (using sponge cake)

1 (9-inch) sponge cake (store-bought or homemade recipe)
1 (8 ounce) package reduced-fat cream cheese, room temperature
1 cup reduced-fat sour cream
1 tablespoon rum (or 1 teaspoon rum flavoring)*
1/2 teaspoon vanilla extract
1 cup brown sugar
2 cups fresh blueberries, divided use

Cut sponge cake in half horizontally to create two thin layers; set aside.

For the filling, combine cream cheese, sour cream, rum, vanilla and sugar; beat until smooth. Fold in 1 1/2 cups of the blueberries.

Place one layer of sponge cake on a plate; spread with half of the filling. Top with second layer of cake and spread with remaining filling. Garnish top with remaining 1/2 cup of blueberries. Refrigerate until well-chilled.

Cut into 6 to 8 pieces and serve cold.

*If rum or rum flavoring is not available, omit it and increase the amount of vanilla extract to 1 1/2 teaspoons.
"
from http://www.recipelink.com/msgbrd/board_31/2006/JUL/39788.html

Or this Blueberry Cheeseake Ice Cream
"2cups select sweet blueberries
½-¾cup sugar
½teaspoon lemon juice
⅛teaspoon salt
2 tablespoons crème de cassis
¾cup plus 2 tablespoons sugar
4ounces room temperature cream cheese
1large egg
½teaspoon vanilla extract
1cup milk
grated zest from ½ of a medium lemon
1¼cups heavy cream
2 tablespoons crème de cassis
3crumbled graham crackers
Directions:


If the blueberries are sweet use ½ cup of sugar. If they are not sweet use ¾ cup of sugar.
In a saucepan bring blueberries, ½-¾ cup of sugar, lemon juice, and salt to a boil over moderate heat, mashing the berries with a potato masher and stirring. Stir frequently, simmer 5 minutes.
Cool slightly.
In a blender purée the mixture.
Strain.
Add the crème de cassis, stir, and chill overnight.
Beat the ½ cup plus 2 tablespoons of sugar & cream cheese together until smooth and creamy. Beat in the egg and vanilla.

Bring the cup of milk to a boil in a heavy medium saucepan. (Microwave for 2 minutes 20 seconds.) Slowly beat the hot milk into the cheese mixture.
Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon. Slowly raise the heat until the mixture boils. Be careful or you will scramble the egg.
Remove from the heat and pour the hot cheese custard through a strainer into a 4 cup measure.
Allow the custard to cool slightly, then stir in the lemon zest, 1¼ cups of cream, and crème de cassis.
Cover and chill overnight.

Next Day:
30 minutes before starting the ice cream maker, put the blueberry purée into freezer.
Stir the chilled custard.
Make ice cream according to the ice cream machine manufacturer's instructions.
Add the crumbled graham crackers to the machine when the ice cream is semi-frozen. Allow the machine to mix in the crackers.

Turn off the machine and remove the mixing blades.

Note: you probably won't use all of the blueberry purée.

By hand, stir in the ice cold blueberry purée. Or, if creating individual portions from the start, put a little of the custard in each cup, then some of the blueberry purée and then top off with more custard.

Freeze.
Notes:
Ice Cream Notes

Makes 1 quart"
from http://www.projectchickensoup.org/recipes/icecream-blue-cheese.html




Have fun!

Answer 6

Here are two recipes on blueberry cheescake:
INGREDIENTS:

* 2 packages (16 ounces total) cream cheese, room temperature
* 2 cups cottage cheese
* 1 1/2 cups sugar
* 4 eggs, slightly beaten
* 6 tablespoons cornstarch
* 6 tablespoons all-purpose flour
* 1 1/2 tablespoons lemon juice
* 1 teaspoon vanilla extract
* 1/2 cup melted butter or margarine
* 2 cups sour cream
* graham cracker crust, below
* blueberry glaze, below

PREPARATION:
Combine cream cheese and cottage cheese in a large mixing bowl; beat until smooth. Gradually add sugar, beating well. Add eggs and beat until well blended. Add cornstarch, flour, lemon juice, and vanilla; stir well.

Add melted butter and sour cream, beating until smooth.

Pour filling into 10-inch springform pan with graham cracker crust (below). (Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water.) Bake cheesecake in center of oven at 325° for about 70 minutes, or until firm around edges. Turn off oven and let cheesecake cool with oven for 2 hours. Remove from oven and cool completely. Remove from pan; refrigerate. When completely chilled, top with blueberry glaze (below).

Graham Cracker Crumb Crust

* 1 1/2 cups graham cracker crumbs
* 1/4 cup melted butter or margarine
* 2 teaspoons sugar

Combine crumbs, melted butter, and sugar; press into the bottom of a 10-inch springform pan.

Blueberry Glaze
* 1 cup sugar
* 2 tablespoons cornstarch
* 1 cup water
* 2 cups fresh or frozen blueberries, divided

In a 1-quart saucepan combine sugar and cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely. Arrange remaining blueberries over the top of the cheesecake. Pour cooled blueberry glaze over berries. Keep blueberry cheesecake tightly covered in refrigerator.


Another recipe!
12 oz. cream cheese
1/2 tsp. vanilla
2 eggs
1/2 c. sugar
1 graham cracker pie crust

BLUEBERRY TOPPING:

4 c. blueberries
1/2 c. sugar
1 c. water
2 tbsp. cornstarch (+ 2 tbsp. water)
1 tbsp. lemon juice

In a small bowl, blend cream cheese, eggs, vanilla and sugar well. Turn into crust. Bake at 350 degrees for 35 minutes.

Blueberry topping: Combine blueberries with sugar and water. Bring to a boil. Soften cornstarch in 2 tbsp. water. Slowly add paste to berries. Simmer about 15 minutes. Add lemon juice. Spoon warm glaze over cooked cheesecake. Refrigerate.

Answer 7

New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Recipe courtesy Emeril Lagasse, 2003

Recipe Summary
Difficulty: Medium
Yield: 1 (9-inch) cheesecake, 8 to 10 servings
User Rating:

Ingredients:
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows
Preheat oven to 375 degrees F.

Directions:
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
When completely cooled, butter the sides of the pan. Increase oven temperature to 500 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.

Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy
Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Blueberry Sauce:
1 1/2 cups sugar
3 tablespoons cornstarch
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons orange zest
1 1/2 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter
In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.
Yield: 3 cups

Pineapple Sauce:
3 cups fresh 1/2-inch diced pineapple chunks
1/4 cup sugar, plus more to taste
1 cup water
1 teaspoon finely grated orange zest
2 tablespoons light rum
Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Yield: about 3 cups


Additional topping ideas

May be served with any topping:
Caramel
Chocolate
Cheesecake Fruit Sauces


Lemon Blueberries
•1 pint blueberries
•1 lemon zested and juiced
•2 TBL sugar

In small saucepan add all ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.



Happy Strawberries
•1 qt strawberries, hulled and sliced
•2 TBL sugar
•1-2 oz Triple Sec or orange liquor

Combine all ingredients in bowl and mix.
Let sit for 15 minutes so strawberries can get “happy”



Vanilla Pineapple
•1 fresh pineapple
•2 TBL sugar
•½ good vanilla bean (whole bean if purchased from grocery store)
•1 oz light rum

Clean and cut pineapple into small cubes
Place all ingredients into saucepan and simmer over medium heat until pineapple softens.
Remove from heat and let cool. (vanilla will steep in pineapples) Remove ¼ - 1/3 mixture and puree it. Combine the puree with the chunks. Serve over cheesecake.

Amaretto Peaches
•1 can peaches drained and sliced
•2 TBL sugar
•½ tsp cinnamon
•1 – 2 oz amaretto

Place all ingredients into saucepan and simmer over medium heat until peaches are soft.
Remove ¼ - 1/3 of sauce and puree it. Mix the 2 together and serve over cheesecake.

Answer 8

BLUEBERRY CHEESECAKE
Begin preparing the cheesecake one day before you plan to serve it.
For crust
2 1/3 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
For filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs
1 16-ounce container sour cream
1/4 cup milk
1 tablespoon vanilla extract

For topping
1/3 cup all-fruit blueberry spread
2 6-ounce baskets fresh blueberries or 12-ounce package frozen blueberries, thawed, drained




Make crust:
Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
Make filling:
Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.

Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.

Make topping:
Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.

Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.

Serves 10 to 12.
Bon Appétit

or

INGREDIENTS:
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly

--------------------------------------------------------------------------------

DIRECTIONS:
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Answer 9

go to allrecipes.com or cooks.com!