Just2bleu Lemonberry Cheesecake By Bird Food

LIGHT LEMONY BERRY CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
• Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
• In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
• Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.

LIGHT LEMONY BERRY CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
• Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
• In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
• Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.

JUST2BLEU LEMONBERRY CHEESECAKE (BY BIRD)

Steps:

• Preheat the oven to 325°F.
• CRUST: In a food processor, process the sugar, cinnamon and graham crackers until you have a crumb texture. Add the melted butter and pulse a few of times to fully incorporate. Place evenly onto the bottom of the spring form pan. set aside.
• FILLING: Using a food processor or Kitchenaid, mix the cream cheese, sour cream, and sugar until well blended. Add the eggs, lemon zest, lemon juice in a food processor and mix til well combined. Scraping down the sides of bowl as needed.
• Pour into the springform pan then cover with blueberries. (They will sink slightly and break down during cooking).
• Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan (used for even cooking and to preserve moisture). Bake for 1 1/2 hours or until center reaches 150F with an instant read thermometer.
• Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 30 minutes.
• Loosen cake from sides by going between the cake and the pan with the edge of a knife. Refrigerate for at MINIMUM of four hours (overnight is best).
• Unlock the side of pan and lift off to remove. Dust with powdered sugar just before serving.

GOAT CHEESECAKE WITH LEMON CURD AND RASPBERRIES (BY BIRD)

Steps:

• FRESH LEMON CURD: In a double boiler, over medium heat, whisk all the ingredients together. Cook the sauce until thick, about 10 to 12 minutes, stirring constantly. Remove from the heat and cool. Makes about 1 ½ cups of Lemon Curd.
• CAKE: Preheat the oven to 350 degrees F. In a small mixing bowl, combine the butter and graham cracker crumbs together. Press the crust into the bottom of the prepared pan.
• In an electric mixer, beat the cream cheese until smooth and creamy, about 5 minutes. Beat in 1 cup sour cream, Goats cheese, and sugar until the mixture is smooth, about 2 to 3 minutes. Scrape the sides of the bowl occasionally.
• Beat in the eggs, one at a time. Add the vanilla and lime juice and continue to beat until the batter is full incorporated and smooth. Pour mixture into the prepared pan. Then place the pan into a waterbath. (a waterbath is a pan larger than the cake pan, filled with water half the height of the cake pan).
• Bake for 1.5 hours, or until the center reaches 147F with an instant read digital thermometer. Remove the cake pan from the larger pan and set aside to cool on a rack.
• Run a knife between the cake and the rim of the pan. Do not release the spring. Refrigerate a minimum of 4 hours.
• SAUCE: In a small bowl, whisk together the 1/2 cup sour cream and Grand Marnier. Spread over the top of the cake. Serve the cake with the lemon curd and some fresh raspberries.