blueberry swirl cheesecake ?
i do not want to use sour cream in it is that ok ? Also im using the blueberry pie filling to swirl into cake should i puree it first leave as is ? thanks
- mtn.campingLv 710 years agoFavorite Answer
If you do not want the sour cream , just do not add it . You do not have to puree the filling , but use the following method so it is at a consistency for swirling .
Place 2 tbsp. heavy cream ( milk is ok too ) into a bowl and 1 c. of the blueberry pie filling and stir together with a fork . until completely blended and smooth . Now with a spoon , place small spoonfuls in the cake mix in your baking pan . With a thin knife , go in circles around through the pie filling . Then in a criss - cross pattern before placing into the oven .
- :) Vivian (:Lv 410 years ago
Blueberry Swirl Cheesecake
1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 (21-ounce) can blueberry pie filling
1. In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
2. Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top.
3. Bake in a 375°F(190°C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely. Cover and chill at least 4 hours before serving.
Makes 16 servings.
****For the substitution of Cream Cheese you can use yogurt cheese here is the recipe.
* 3 cups plain yogurt
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 tablespoon minced garlic
1. Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
2. Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
3. Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.