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Marionberry Cheesecake Recipe

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Blackberry Cheesecake

I wound up with more blackberries than I knew what to do with on the Fourth, and rather than do something healthy with the luscious deep purple beauti

Provided by: EasyRecipesCooking.com

Categories: dessert,main dish

Total time: 1 hours 35 minutes

Prep time: 20 minutes

Cook time: 1 hours 15 minutes

Yield: 16 servings

Ingredients:

Crust
1 box Vanilla Wafers
1/2 c. Pecans
1 stick 1/2 Cup Butter, Melted
1 1/2 tsp. Vanilla
Filling
3 packages 8 Ounce Cream Cheese
1 1/2 c. Sugar
4 whole Eggs
1/2 c. Sour Cream
Topping
2 c. Blackberries
1/2 c. Sugar
2 tbsp. Water

Steps:

  • Preheat oven to 350 degrees.Place vanilla wafers and pecans into the bowl of a food processor. Pulse until mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan. (If they come up the sides, that’s okay!)For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours—several hours is better. When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.

Blackberry and Raspberry Swirl Cheesecake Recipe | Driscoll's

This creamy cheesecake is colorful and flavorful thanks to fresh blackberry and raspberry purees. Plan ahead to make this stunning dessert for your next holiday gathering.

Provided by: EasyRecipesCooking.com

Prep time: 20 minutes

Cook time: 1 hours 14 minutes

Yield: 8-16

Ingredients:

3 Cups (about 60) chocolate wafer cookies
9 Tablespoons unsalted butter, melted and cooled to room temperature
1 Package (6 ounces) Driscoll's Blackberries, divided
1 Cup plus 2 teaspoons sugar, divided
1 Package (6 ounces) Driscoll's Raspberries, divided
3 Packages (8 ounces each) cream cheese, at room temperature
1/2 Cup sour cream
2 Teaspoons vanilla extract
3 large eggs
Mint leaves

Nutrition Facts:

Calories 366.56, FatContent 26.07 g, SaturatedFatContent 14.82 g, CholesterolContent 109.41 mg, SodiumContent 281.82 mg, CarbohydrateContent 29.60 g, FiberContent 1.08 g, SugarContent , ProteinContent 5.53 g

Oregon's Best Marionberry Pie Recipe: How to Make It

I believe Oregon marionberries make about the best berry pie in the world. And when you add some cream cheese and flavorings, you’ll be making the best even better! —Frances Benthin, Scio, Oregon

Provided by: EasyRecipesCooking.com

Categories: Desserts

Total time: 01 hours 35 minutes

Prep time: 30 minutes

Cook time: 01 hours 05 minutes

Yield: 8 servings.

Ingredients:

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup cold butter, cubed
5 tablespoons shortening
4 tablespoons ice water
2 tablespoons lemon juice
FILLING:
1 cup plus 1 teaspoon sugar, divided
2 tablespoons plus 2 teaspoons quick-cooking tapioca
1 tablespoon lemon juice
4 cups fresh marionberries or blackberries
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners’ sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon heavy whipping cream

Steps:

  • In a large bowl, mix flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add ice water and lemon juice, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 10 minutes., Meanwhile, in a large bowl, mix 1 cup sugar, tapioca and lemon juice. Add berries; toss to coat. Let stand 15 minutes. Preheat oven to 425°. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate., In a small bowl, beat cream cheese, confectioners’ sugar and extracts; spread over prepared crust. Top with berry mixture., Roll out remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with cream; sprinkle with remaining sugar., Bake 15 minutes. Reduce oven setting to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool on a wire rack.

Nutrition Facts:

Calories 572 calories, FatContent 30g fat (15g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 478mg sodium, CarbohydrateContent 71g carbohydrate (39g sugars, FiberContent 4g fiber), ProteinContent 6g protein.

How to make cheesecake with blueberries?

Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Fold in blueberry puree. Pour mixture over crust.

How do you make cheesecake with a hand mixer?

Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined.

How to make cheesecake with cream cheese?

Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Fold in blueberry puree.

How do you cook cheesecake with blackberries and blackberries?

Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly. Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours—several hours is better. When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.

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