Archive for the ‘Huckleberry Cheese Cake’ Category

Dessert Recipe Ideas: How To Make A Huckleberry Cheesecake

Historically, many a loving couple may have courted while picking huckleberries while in group settings. This makes choosing to make and serve a huckleberry …

Recipe for Huckleberry Cheesecake

What You Need

• 1/3 cup butter or margarine
• ¼ cup sugar
• 1 ¾ cups graham cracker crumbs
• 1 package softened cream cheese
• 1 teaspoon vanilla flavoring
• 1 can condensed milk 15 ounce
• 1/3 cup lemon juice
• 4 cups huckleberries
• 1 ¾ cups sugar
• 6 Tablespoons cornstarch
• ½ envelope unflavored gelatin mix
• 2 Tablespoons butter or margarine

How to Make It

Allow the cream cheese to soften to room temperature by placing it on the counter about 20 minutes before you are ready to prepare the dessert.

Melt the butter or margarine in a saucepan or in the microwave and then add the sugar and graham cracker crumbs. Mix thoroughly to combine while moistening the crumbs. Press this mixture into the bottom and along the sides of a 9 inch pie pan. Place in the refrigerator to chill.

Using a medium size mixing bowl and an electric mixer, you will add the softened cream cheese, vanilla flavoring, condensed milk, and lemon juice and then beat to blend thoroughly. Spread this cream cheese filling over the bottom of the crust and then return to the refrigerator to chill until needed.

To prepare the huckleberry topping you will add the huckleberries, sugar, cornstarch, unflavored gelatin mix and the remaining butter or margarine to a large saucepan over a medium heat. Stir to blend while cooking the huckleberries until the mixture is thick and clear in appearance. Remove from heat and allow the mixture to cool for about 10 minutes. Pour this mixture over the cream cheese layer and then return to the refrigerator. Chill overnight or for at least 3 to 5 hours before cutting and serving.

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Huckleberry Cheesecake

2 prepared graham crusts
3 pkgs cream cheese
1 large coolwhip

1 tsp lemon peel

Mix cheese and coolwhip with electric mixer, add lemon peel.  Spoon into crusts.  Chill.
sauce:
4 cups berries(rasberries work nicely too)
3/4 cup sugar mixed with 1/4 cup cornstarch
1/3 c. water
2 tbsp butter
Cook berries over med high heat with water and butter.  Just when beginning to boil, add sugar mixture.  Stir for a minute, remove from heat and cool completely.  Pour over chilled cheesecake.  Refrigerate.  Makes two pies.

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Berry Bliss: Huckleberry Bliss!

By Berry Bliss
Huckleberries are relatives of the blueberry and the cranberry they are high in antioxidants, vitamin C, manganese, iron and a good source of vitamin A. They are a good source of vitamin B and helps speed up metabolism and potassium …

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DESSERTS

Fold in 8 additional cups of huckleberries and cool. Sweet Summer. DESSERTS. CONTINUED ➛ … Huckleberry and Peach Topping (while warm), and finish ..

H u c k l e b e r r y  G o a t  C h e e s e  C a k e

Chef Jason Rex

G r a h a m C r a c k e r C r u s t
3 cups graham cracker crumbs
1 tsp cinnamon
½ tsp nutmeg
1 cup brown sugar
1 cup melted butter
Combined and form in a springform cheese cake pan. Bake
in water bath for 1½ hours at 350° F.

C h e e s e c a k e
3 lbs soft cream cheese
2 cups soft goat cheese
1 cup sour cream
2 Tbsp fresh lemon juice
1 Tbsp pure vanilla extract
2 tsp kosher salt
3 Tbsp all-purpose flour
1½ cups huckleberry sauce
3 whole eggs and 3 egg yolks

Mix slowly on slow speed just to incorporate, do not over
mix. Fold in slowly one at a time 3 eggs and 3 egg yolks.

H u c k l e b e r r y S a u c e
1 cup huckleberries
1 cup fresh orange juice
2 cups brown sugar
Bring to a boil; thicken with cornstarch until jelly thickens.
Fold in 8 additional cups of huckleberries and cool.

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Phe.MOM.enon: Easy No-Bake Cheesecake with Huckleberries

By PheMom
My mother-in-law got this recipe from another family member for a no-bake Cherry Cheesecake, and since my husband is such a fiend for huckleberries, and his Mom always makes sure to have some on hand, we decided to top the cheesecake …

Easy No-Bake Cheesecake with Huckleberries

For the crust:
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1 tablespoon sugar

Mix together and press into a 9-inch pie pan, in the bottom and up the sides.  Set aside and make filling.

For the topping:
3 cups huckleberries, frozen or thawed
1/3 cup cornstarch
1/4 cup fresh lemon juice
1/2 cup sugar

Stir together well in a saucepan over medium heat.  Bring to a simmer and allow to thicken.  Once thickened, place in a heatproof bowl and allow to cool.  Serve over cream cheese pie.

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Huckleberry Cream Cheese Pie Recipe – Allrecipes.com

A pecan pastry is the base of this cream cheese pie that’s topped with a delicious huckleberry sauce.

Huckleberry Cheesecake Recipe by delcy – CHOW

Huckleberry cheesecake is one of the best i have ever had. The berries make a delicious topping. You can find the berries year around (frozen of course) at …

CRUST

1/4 cups graham cracker crumbs
1/4 cup of sugar
1/1 cup softened butter

Mix ingredients and press firmly into bottom of 9 x 13″ pan.

FILLING

2 eggs
1/2 cup sugar
1 – 8 oz. package softened cream cheese
1 teaspoon vanilla

Beat eggs until thick and lemon color.  Add sugar cheese and vailla and beat until smooth.
Pour filling over crumbs and bake 30 minutes at 300 degrees.  Sprinkle top with cinnamonand cool.

HUCKLEBERRY TOPPING

1/2 cup sugar
2 Tablespoons cornstarch
1/2 cup water or juice from huckleberries
2 Tablespoons lemon juice

Mix sugar and cornstarch in saucepan.  Add water/juice and lemon juice.  Cook, stirring constantly until mixture thinckens and boils.  Cook 1 minute.  Remove from heat and stire in huckleberries.  Cool and pour over cream cheese mixture.  Chill 8 hours.  Serve with whipped cream.

“Decadent delight is contest winner” From The Spokesman-Review

Kirsten Schierman of Spokane won the grand prize in a chocolate recipe contest sponsored by DisneyFamily.com. Her Organic Double Chocolate Huckleberry Cheesecake earned her a $2,000 shopping spree at Williams-Sonoma. …

Organic Double Chocolate Huckleberry Cheesecake

Schierman makes this cheesecake with organic ingredients, but it can be made with conventional products. If huckleberries are not available, she suggests substituting the berries of your choice.

For the Chocolate Crust:

1 1/4 cups finely crushed organic chocolate cookies
5 tablespoons unsalted organic butter, melted

For the Cheesecake Filling:

3 ounces white organic fair-trade chocolate
2 tablespoons organic heavy cream
1 1/2 pounds organic cream cheese at room temperature
2 teaspoons organic cornstarch
3/4 cup evaporated cane sugar
3 large organic eggs at room temperature
1 teaspoon almond extract
2 teaspoons organic vanilla
1/2 teaspoon salt
1 cup frozen organic huckleberries with juice (if fresh, heat in double boiler for a few minutes to split berries)

For the Chocolate Truffle Glaze:

6 ounces dark organic fair-trade chocolate
1/2 cup organic heavy cream
3 tablespoons light corn syrup
Pinch of salt
2 tablespoons Chambord
1 teaspoon organic vanilla

Butter a 9-inch springform pan. Mix crushed cookies with melted butter and press into bottom of pan. Bake at 350 degrees for 15 minutes. Remove to wire rack to cool.

With microplane grater, grate a few tablespoons of each white and dark chocolate. Reserve for garnish.

Lower oven temperature to 325 degrees. Place muffin tin filled with water on the bottom rack of oven.

Gently melt white chocolate in double boiler with cream. Turn off heat when melted, but keep over hot water.

Using a high-speed mixer, beat cream cheese just until creamy. Stir cornstarch into sugar and then add both to cream cheese. Add eggs one at a time and beat, then add almond extract, vanilla and salt, beating and scraping down sides. With mixer on medium speed, slowly pour in melted white chocolate.

Beat on medium just until mixed and creamy. Fold in huckleberries by hand, leaving swirls. Pour into cooled chocolate crust.

Bake for 65 minutes without opening oven door. Turn oven off and crack door open, leave for 30 minutes more before removing to wire rack to cool. Run a thin-bladed knife around the edge of the cheesecake to loosen it from the side of the pan. Place covered in fridge overnight to cool (or at least a few hours).

When cheesecake has cooled, remove the side of the springform pan. Set wire rack over a flat baking sheet, and cheesecake on the wire rack.

Put dark chocolate pieces in a bowl. Heat cream, corn syrup and salt in a small saucepan (or double boiler). Heat mixture until it starts to boil, stirring constantly. Pour hot cream mixture over chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in Chambord and vanilla. Pour warm truffle glaze over cheesecake, coating top and sides completely. Keep the cheesecake chilled until ready to slice and serve.

To serve: Cut cheesecake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice. Sprinkle each slice with white and dark chocolate shavings.

Yield: 12 to 15 servings.

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