Philadelphia Blueberry Cheesecake Recipe

Lighter Blueberry Cheesecake Gimme Some Oven

WEBJun 29, 2013 · This delicious blueberry cheesecake is topped with a fresh blueberry topping, and made with lighter cream cheese and Greek yogurt.

1. Preheat oven to 350°F, and grease a 9-inch springform pan. Whisk graham cracker crumbs, butter, salt and 1/4 cup of the sugar together in a medium bowl until combined. Press firmly onto bottom of the pan (or up the sides, if desired). Bake for 10 minutes, then remove and let cool. Reduce oven heat to 325 degrees F.
2. Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through. Place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside.
3. Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add the remaining 1 cup sugar and beat for an additional minute until well blended. Add Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Add eggs, one at a time, beating on low speed after each addition just until blended. Do not overbeat! Pour into crust.
4. Place the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1-inch around the springform.

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Keto Blueberry Cheesecake Low Carb, EASY Joy …

WEBFeb 3, 2023 · This easy Keto Blueberry Cheesecake has a creamy cheesecake filling with fresh blueberries, & a sour cream topping. Each …

1. Preheat oven to 350. Mix almond flour and melted butter. Press into the bottom of an 8 inch springform pan. Bake for 10 min or until slightly golden. Let cool for at least 10 min before adding the filling.
2. Make the filling. With an electric mixer mix the cream cheese, sour cream, and cottage cheese until fluffy. Add sweetener, vanilla, and salt. Mix until smooth. Add eggs one at a time, mixing after each addition. Pour over prepared crust. Scatter 1 cup of blueberries over the top.
3. Bake at 350 for 45 minutes. Reduce temp to 200. Bake another 20 min or until set. Cool to room temp.
4. Make sour cream topping. Mix sour cream and sweetener. Spread over cooled cheesecake. Refrigerate until cold (at least 2 hours). Sprinkle with additional blueberries, if desired.

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Easy Blueberry Cheesecake The Loopy Whisk

WEBJan 22, 2021 · This perfectly creamy blueberry cheesecake, topped with a luxurious blueberry sauce, is incredibly easy to make and requires no …

1. Adjust the oven rack to the middle position, pre-heat the oven to 355ºF (180ºC) and line an 8 inch (20cm) springform pan with baking/greaseproof paper.
2. Reduce the oven temperature to 285ºF (140ºC).Tip: If your springform pan isn't 100% leak-proof, I recommend you also get a baking sheet ready to place the cheesecake on it before it goes into the oven. This will catch any small leaks of butter from the cheesecake base, and prevent any smoking or burning at the bottom of the oven.
3. Add the blueberries, sugar and lemon juice to a saucepan. Cook over medium heat with frequent stirring until the blueberries release their juices and soften slightly – you don’t want them to fall apart or become mushy, just slightly softened.
4. The blueberry cheesecake keeps well in a closed container or tightly wrapped in cling film in the fridge for 4-5 days.

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