Blueberry Lemon Cheesecake Mousse Parfaits Food

LEMON-BLUEBERRY CHEESECAKE PARFAITS

Steps:

• Beat cream cheese and yogurt in medium bowl with mixer until blended. Add honey and lemon juice; mix well. Gently stir in COOL WHIP.
• Spoon graham crumbs evenly into 4 dessert glasses, top with cream cheese mixture and blueberries. Sprinkle with lemon zest.
• Refrigerate 20 min.

LEMON BLACKBERRY CHEESECAKE PARFAIT

Steps:

• For the lemon curd: Combine the granulated sugar, butter, lemon zest and juice and egg in a large microwave-safe bowl (the mixture will bubble and triple in volume during cooking). Microwave on high in 1-minute intervals, stopping to remove the bowl and stir well after each interval. Continue until the curd thickens enough to coat the back of a spoon, about 6 minutes. Strain into a clean bowl, cover the surface with plastic wrap and cool in the refrigerator (the curd will continue to thicken as it cools).
• For the lemon cheesecake layer: Combine the cream cheese, cream, confectioner's sugar, lemon zest and juice and extract in a large bowl and beat with an electric mixer until it holds stiff peaks. If the cream cheese isn't very soft, you may have to whip for up to 5 minutes to get the lumps out. Refrigerate until ready to use.
• For the parfait: Divide half of the cake among six 2-cup mason jars or glasses (1/2 cup of cake per jar). Top with about half of the cream cheese mixture (about 1/4 cup) followed by all of the lemon curd. Divide the remaining cake, followed by the cream cheese mixture, among the jars. Top with the blackberries. Eat immediately or refrigerate up to 4 hours.

BLUEBERRY-LEMON CHEESECAKE MOUSSE PARFAITS

Steps:

• Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.
• Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.
• Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.
• Refrigerate 2 hours.

LEMON-BLUEBERRY CHEESECAKE PARFAITS

Steps:

• MAKE THE SHORTBREAD:.
• In a medium bowl, mix the flour with the cornmeal and salt.
• In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until creamy, about 2 minutes.
• Beat in the orange zest and vanilla extract.
• Add the flour mixture and beat at low speed until the dough just comes together.
• Pat the shortbread dough into a disk, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350°F.
• Line 2 large rimmed baking sheets with parchment paper.
• Unwrap the chilled shortbread dough and roll it out between 2 sheets of parchment paper to an 8-inch round (1/2 inch thick).
• Cut the dough into 1/2-inch-wide strips and transfer the strips to the baking sheets; leave 1 inch between each strip.
• Refrigerate the dough strips for 30 minutes, until chilled.
• Bake the shortbread for about 20 minutes, until golden; rotate the pans halfway through for even baking.
• While the warm shortbread strips are still on the baking sheet, cut them into 1/2-inch cubes.
• Let cool, about 30 minutes.
• MAKE THE BLUEBERRY COMPOTE:.
• In a small saucepan, combine 1 cup of the blueberries with the sugar and water.
• Bring to a simmer and cook over moderate heat until the blueberries break down, about 5 minutes.
• Scrape the blueberry sauce into a blender, add the lemon juice and puree until smooth.
• Scrape the blueberry sauce into a bowl and fold in the remaining 1 cup of whole blueberries.
• Refrigerate until chilled, about 2 hours.
• MAKE THE CHEESECAKE CUSTARD:.
• In a medium saucepan, bring 3/4 cup of the milk to a boil with 3 tablespoons of the sugar; remove from the heat.
• In a medium bowl, whisk the egg yolks with the cornstarch and the remaining 1/4 cup of milk and 2 tablespoons of sugar.
• Gradually whisk the hot milk into the egg yolks, then pour the mixture into the saucepan and whisk constantly over moderate heat until thickened, about 2 minutes.
• Over low heat, whisk in the cream cheese, lemon juice, grated lemon zest and vanilla extract until smooth, about 1 minute.
• Scrape the cheesecake custard into a bowl.
• Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 2 hours.
• In a medium bowl, using an electric mixer, beat the cream to medium peaks.
• Fold the whipped cream into the chilled cheesecake custard until no streaks remain.
• Spoon the shortbread cubes and custard into bowls.
• Drizzle with the blueberry compote, garnish with the lemon zest strips and serve.

LEMON BLUEBERRY CHEESECAKE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill. , In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight., For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly. , Transfer to a blender; cover and process until smooth. Refrigerate until chilled., Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers.

BLUEBERRY LEMON MOUSSE PARFAIT

Steps:

• 1. Beat heavy cream, 5 tablespoons of the sugar, lemon juice and extracts in a large chilled bowl with electric mixer on medium speed until soft peaks form.
• 2. Toss berries and remaining 3 tablespoons sugar in medium bowl. Layer mousse and berries in dessert dishes. Serve immediately or refrigerate until ready to serve.

VERY BERRY LEMON MOUSSE PARFAIT

Steps:

• In a large, chilled mixing bowl, using an electric mixer, beat whipping cream 1/3 cup sugar, lemon juice and extracts until mixture mounds softly. In a small bowl, add remaining sugar to berries. Mix gently. Spoon layers of mousse and fruit into dessert dishes or parfait glasses. Serve immediately or chill for several hours before serving.
• Makes 8 servings.