Grilled Mixed Berry Cheesecake Pizza Recipes

MIXED BERRY DESSERT PIZZA

Steps:

• Blend ricotta cheese, powdered sugar, almonds and Amaretto or almond extract; spread over cooled crust, leaving a border around the edges.
• Top ricotta mixture with berries and brush with warm raspberry jam.
• Serve chilled or room temperature.
• If desired, top with whipped topping,.

STRAWBERRY CHEESECAKE PIZZA

Steps:

• 1. Cream together margarine and 1/2 cup sugar. Beat for two minutes. Beat in egg and extracts.
• 2. Combine flour, baking powder and salkt. Gradually add to creamed mixture and mix well.
• 3. Cover and refrigerate for 1 hour. Then, on a floured surface, roll doll into a 13-in circle.
• 4. Transfer to pizza pan (the recipe says ungreased but I used Pam).
• 5. Bake at 350 degrees for 18 - 22 minutes or until lightly browned. Cool.
• 6. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Slice two cups of the strawberries and arrange sliced strawberries on top.
• 7. In a saucepan, combine the sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. (It wouldn't boil for me, I just cooked it for about 5 minutes until it was nice and thick). Cool slightly. Spoon over strawberries.
• 8. Refrigerate until serving.

BLUEBERRY CHEESECAKE PIZZA

Steps:

• Combine flour and powdered sugar; add butter, mixing well. Pat dough out in a 14 inch pizza pan; bake at 350F for 10 minutes or until lightly browned.
• Combine cream cheese, condensed milk, lemon juice and vanilla; mix well and spread on cooled crust. Chill.
• Combine sugar and cornstarch in a large saucepan; add water, mixing until smooth. Cook over medium heat until thickened (about 5 minutes) stirring constantly. Add blueberries. Cool completely.
• Spread blueberry mixture over cream cheese layer; chill, cut into wedges to serve.

MIXED BERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.