New to yahoo answers... I need a quick and easy recipe for blueberry cheese cake ?!
can you help me out!? thanksWww@FoodAQ@Com
Answers:
http://www!.epicurious!.com/recipes/food/v!.!.!.Www@FoodAQ@Com
Blueberry Cheesecake
1 - 9 inch deep-dish graham cracker crust or 2 regular crusts
3 - 8 oz!. packages cream cheese, softened
8 oz!. sour cream
1 cup sugar 1 tsp!. vanilla
3 eggs
1/4 tsp!. salt
1 Tbsp!. lemon juice
1 cup fresh blueberries
Combine cream cheese, sour cream, sugar, vanilla, eggs, salt and lemon juice and beat until smooth!. Gently stir in blueberries!. Pour batter into pie crust(s) and bake for 1 hour at 300 degrees!. If you are using regular pie crusts instead of the deep dish you can reduce the cooking time by about 15 minutes!.
The center of the cake should be firm when the cake is fully cooked!.
Blueberry Swirl Cheesecake
Category: Blueberry Cheesecake
Serves/Makes: 8 | Difficulty Level: 2 | Ready In: > 2 hrs
Ingredients:
16 ounces cream cheese -- softened
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1 graham cracker pie crust, 9 inch
21 ounces blueberry pie filling -- divided
Directions:
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth!. Add eggs, beating just until combined!.
Pour into crust!. drop 1/2 cup pie filling by heaping teaspoonfuls onto the cream cheese mixture!. Cut through with a knife to swirl the pie filling!. Bake at 350 degrees for 35-40 minutes or until center is almost set!. Cool on wire rack!. Chill for 2 hours!. top with remaining blueberry filling!.
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1 - 9 inch deep-dish graham cracker crust or 2 regular crusts
3 - 8 oz!. packages cream cheese, softened
8 oz!. sour cream
1 cup sugar 1 tsp!. vanilla
3 eggs
1/4 tsp!. salt
1 Tbsp!. lemon juice
1 cup fresh blueberries
Combine cream cheese, sour cream, sugar, vanilla, eggs, salt and lemon juice and beat until smooth!. Gently stir in blueberries!. Pour batter into pie crust(s) and bake for 1 hour at 300 degrees!. If you are using regular pie crusts instead of the deep dish you can reduce the cooking time by about 15 minutes!.
The center of the cake should be firm when the cake is fully cooked!.
Blueberry Swirl Cheesecake
Category: Blueberry Cheesecake
Serves/Makes: 8 | Difficulty Level: 2 | Ready In: > 2 hrs
Ingredients:
16 ounces cream cheese -- softened
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1 graham cracker pie crust, 9 inch
21 ounces blueberry pie filling -- divided
Directions:
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth!. Add eggs, beating just until combined!.
Pour into crust!. drop 1/2 cup pie filling by heaping teaspoonfuls onto the cream cheese mixture!. Cut through with a knife to swirl the pie filling!. Bake at 350 degrees for 35-40 minutes or until center is almost set!. Cool on wire rack!. Chill for 2 hours!. top with remaining blueberry filling!.
Www@FoodAQ@Com
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
Preparation
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!.
Www@FoodAQ@Com
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
Preparation
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!.
Www@FoodAQ@Com