Time 5h Number Of Ingredients 16 Steps:
Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven. Line inverted base: Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video. Line sides: Butter and line the side of the pan. Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5) Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base. Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes) Add flour, beat for 5 seconds on speed 4 until just incorporated. Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4). Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth. Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust. Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step). Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat. Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper. Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown. Mix cornflour and water, then stir in - it wil thicken quickly. Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools. Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect “oozing” consistency (see video, Note 7) - be careful, don’t make it runny! Spoon onto cheesecake so it’s completely covered - you’ll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+. Slice and serve!
Time 1h15m Yield 1 pie, 8-10 serving(s) Number Of Ingredients 14 Steps:
Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool. Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend. Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust. Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator. Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting. Note: Refrigeration time is not included.
Yield 12 Number Of Ingredients 11 Steps:
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.
Yield Serves 10 to 12 Number Of Ingredients 15 Steps:
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.
Time 15m Yield 8 serving(s) Number Of Ingredients 7 Steps:
In large bowl, combine cream cheese, sugar, lemon and vanilla extracts. Mix well. In a medium bowl, whip cream until stiff peaks form. Fold 3/4 of the whipped cream into cream cheese mixture. Spread into crust. Dot with blueberry pie filling, and smooth with spatula to cover. Chill in refrigerator at least 2 hours. Garnish with remaining cream.
Time 2h10m Yield 14-16 servings. Number Of Ingredients 19 Steps:
In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Return pan to baking sheet. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. , In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled., Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.
Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.
Time 2h15m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate. Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate. Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour. Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.
