Blueberry Topped Lemon Cheesecake

Blueberry Cheesecake


Blueberry Cheesecake Ingredients:

2½ cups graham cracker crumbs

½ cup (1 stick) unsalted butter, melted

¼ cup sugar



4 8 ounce packages cream cheese, room temperature

1½ cups sugar

2 tablespoons all purpose flour

4 large eggs

1 16 ounce container sour cream

1 tablespoon lemon juice

zest from 1 lemon

1 teaspoon vanilla extract



2 6 ounce containers of fresh blueberries

¼ cup blueberry jam or preserves

2 tablespoons water



Blueberry Cheesecake Directions:

Preheat oven to 325. Butter the bottom and sides of a 10″ springform pan. Place the springform pan on a large baking sheet.



In a large mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press buttered crumbs into bottom and up sides of springform pan. Place on a baking sheet and bake until crust starts to brown, about 10 minutes.



In the KitchenAid stand mixer fit with the flat beater attachment, beat softened cream cheese and sugar until smooth. Add flour. Add eggs one a time, and beat until fully incorporated. Beat in sour cream, lemon juice, lemon zest, and vanilla. Do not overbeat, as it will incorporate air into the batter, which will cause the cheesecake to rise and fall too quickly, leaving the top cracked.



Pour filling into crust.



Bake cheesecake until the top begins to turn golden, and darker at the edges, about 1 hour.



Let cheesecake cool for about an hour in the springform pan. Run a knife carefully around the edge to loosen the crust from the sides of the pan, but keep the cheesecake in the pan. Chill in refrigerator for 6-8 hours, or overnight.



Remove cheesecake from springform pan. Top with fresh blueberries. Glaze blueberries with blueberry preserves that has been thinned with water. You can also toss the blueberries with the thinned preserves in a medium bowl before topping the cheesecake.

Almost Famous Cheesecake

It taste very similar to the Cheesecake Factory Original Recipe.



Crust:

12-14 graham crackers, crumbled

¼ cup melted butter

Mix well and place in 9” pie pan, or spoon into cupcake papers for cupcakes



Filling:

12 oz WHIPPED Philly cream cheese

2 eggs

2 tsp vanilla

1 tsp lemon juice

¾ cup sugar

Place all ingredients into blender except for cream cheese, and whip. Add cream cheese slowly and blend well. Pour into crust or into cupcakes (when using cupcakes, don't forget to leave room for topping). Bake at 350* for 30 minutes. Cool for 5 minutes then add topping.



Topping:

½ cup sour cream

3½ TBSP sugar

1 tsp vanilla

Mix well. Now you can add fresh fruit, such as sliced strawberries, or chocolate chips, or whatever you'd like (or leave plain). Spoon topping onto pie, or cupcakes and bake another 10 minutes.

Cool for at least 5 hours



Yield: 1 9" pie or 24 cupcakes

Pumpkin Cheesecake

1 9-ounce Graham cracker pie crust
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 eggs
1 16-ounce can of pumpkin
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger


Bake crust for 5 minutes in a 350F degree oven then set aside.


Mix together in a large bowl cream cheese, sugar, and eggs. Beat on medium speed until smooth. Add pumpkin, cinnamon, and ginger and mix until blended. Pour pumpkin mixture over pie crust.


Bake for 40 to 45 minutes at 350F degrees. Let cool and refrigerate overnight. Plop a dollop of whipped cream on top of each slice and sprinkle with cinnamon.

Almost as Good as Sex Valentine's Day Cheesecake

Crust:
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter; melted
Filling:
16 oz Cream cheese; softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur
Topping
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries; fresh


Preheat oven to 350 degrees F.


For Crust:


Mix graham cracker crumbs, sugar and butter. Press mixture firmly into
bottom of 9" springform pan.


For Filling:
Mix cream cheese, sugar, vanilla, and salt at medium speed with electric
mixer. Add eggs, and mix until well blended. Using a fork, gently fold
Chambord into batter. Pour mixture into crust.
Bake for approximately 40 minutes or until golden brown. Loosen cake from
rim of pan.
Let cool and remove rim of pan.


For Topping:
Mix sour cream, sugar, vanilla, and Chambord and spread evenly over
cheesecake.
Refrigerate for 4 hours or overnight.
Top with fresh raspberries just before serving.