This cheesecake bakes perfectly without a complicated ... For extra blueberry flavor, swirl in blueberry sauce before baking.

Smooth cheesecake with a beautiful blueberry sauce swirled right into the batter for a marbled effect and burst of berry ...

The apricot-blueberry sauce is not only delectable, but looks stunning. Don’t use frozen blueberries, which would bleed through the sauce. Preheat the oven to 350 degrees. FOR THE CHEESECAKE ...

Cut cheesecake into slices and serve with a healthy drizzle of blueberry sauce. This lemon blueberry cheesecake recipe is a must-try for cheesecake lovers. Whether it’s your first time making ...

Pour 2/3 of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer. If you ...

Top batter with heaping spoonfuls of blueberry sauce. Using a knife, swirl the blueberries into batter, take care not to cut to the crust. Bake cheesecake 1 hour, or until firm around edges but ...

Plus, the color of the wild blueberry sauce slathered on the cheesecake cannot be beat! Technique Tip: If you’re not using a high-powered blender, such as a Vitamix, soak the cashews overnight ...

Creamy cheesecake, jammy blueberries, and a bright crumble topping make these bars the ultimate no‑fuss spring dessert.

Spread 1 cup cheesecake mixture on top. Top with 1/2 cup blueberry sauce, then carefully dollop with another 1 cup cheesecake mixture, spreading with an offset spatula or the back of a spoon to ...

Top batter with heaping spoonfuls of blueberry sauce. Using a knife, swirl the blueberries into batter, take care not to cut to the crust. Bake cheesecake 1 hour, or until firm around edges but ...