BERRIES AND CREAM CREPES
These berries and cream crepes are light and simple crepes filled with a creamy, cheesecake like filling, and juicy berries. They're perfect for a decadent breakfast or brunch!
Provided by Aimee
Time 1h
Number Of Ingredients 15
Steps:
- Add all the ingredients for your crepes to a blender. Cover.
- Blend on low speed until everything is mixed together well, and smooth.
- Place the batter in an airtight container and place it in fridge for at least one hour, up to overnight. **
- In a large bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth. Set it aside
- Whip your heavy cream in a large bowl until stiff peaks have formed.
- Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.
- Mix together the berries, sugar and cornstarch in a bowl of in a pot.
- Heat the berries in the small pot over medium low until the juices start to run, and a saucy mixture is created. Set aside till needed.
- Heat a large nonstick skillet, and spray with nonstick spray over medium heat.
- Pour about 1/4 cup batter into the pan and swirl around to spread it thinly to the edges.
- Cook for 1 minute until the edges start to crisp.
- Flip the crepe over and cook for another 20-30 seconds.
- Stack the crepes and cover while you cook the remaining crepes.
- Fill each crepe with about 1/4 cup cream cheese mixture, and 2 TBS berry sauce.
- Roll up and serve.
Nutrition Facts : Calories 332 kcal, Carbohydrate 41 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 203 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 6 g, ServingSize 1 serving
CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, graham cracker, sugar, unsalted butter, cream cheese, heavy cream, sour cream, all-purpose flour, kosher salt, vanilla bean, large eggs, boiling water, mixed berry
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
- In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
- Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
- Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
- Once cool, line the sides of the springform pan with parchment paper.
- In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
- Add the heavy cream and beat to incorporate.
- Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
- Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
- Pour the cream cheese mixture into the cooled crust.
- Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
- Gently transfer the baking dish to the oven and bake for 1 hour.
- Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
- Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
- Cover the pan with plastic wrap and transfer to the refrigerator overnight.
- Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
- Top with fresh berries, if desired.
- Dip a knife into hot water for clean slices, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 910 calories, Carbohydrate 67 grams, Fat 66 grams, Fiber 0 grams, Protein 14 grams, Sugar 48 grams
BERRY CHEESECAKE PIE
Since I don't care for traditional pie crust, I usually eat only the filling. That changed when I discovered this unique dessert. Boasting a luscious cheesecake flavor, the recipe gets creative with phyllo dough. -Deanne Causey, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Place 1 phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat 7 times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust., Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake until center is almost set, 23-27 minutes longer. Cool on a wire rack for 1 hour. Refrigerate until chilled., In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.
Nutrition Facts : Calories 466 calories, Fat 31g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
TRIPLE BERRY NO-BAKE CHEESECAKE
I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! -Joyce Mummau, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings (3-1/3 cups topping).
Number Of Ingredients 14
Steps:
- In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.
Nutrition Facts : Calories 432 calories, Fat 34g fat (21g saturated fat), Cholesterol 109mg cholesterol, Sodium 229mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
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