Lemon Blueberry Cheesecake Cookies Food

LEMON BLUEBERRY CHEESECAKE COOKIES

Steps:

• Cookie Instructions Preheat oven to 350F. With mixer on medium-high beat butter, granulated sugar and ¼ cup cream cheese until light and fluffy, 2 minutes. Add eggs and 1 tsp. vanilla and beat until blended, scraping sides of bowl occasionally. Add flour, baking powder, baking soda and salt and beat until a thick cookie dough forms. Stir in lemon zest and gently fold in blueberries. Using wet hands, shape dough into 1-inch balls (about 1 Tablespoon each) and arrange on baking sheets. Bake in batches, refrigerating cookie dough balls until ready to bake. Bake 12 minutes or until edges are lightly browned. Cool on pan 2 minutes. Transfer to wire rack and cool completely.
• Frosting Instructions Beat ¾ cup cream cheese, confectioners' sugar and 1 tsp. vanilla until smooth and blended. Frost tops of cookies.

LEMON BLUEBERRY CHEESECAKE

Steps:

• For the blueberry mash: Measure out 1/2 cup of the blueberries and reserve for garnish. Combine the remaining blueberries with the granulated sugar and lemon zest and juice in a bowl. With a potato masher, crush the berries and set aside for 5 minutes.
• For the whipped cream: Whip the cream with an electric mixer until foamy. Add the powdered sugar and vanilla bean paste and whip to soft peaks. Set aside.
• For the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, lemon curd and lemon zest and juice and mix until combined. Fold half of the whipped cream into the cream cheese mixture. (Save the remaining whipped cream for assembly.)
• To assemble: In each dessert bowl or martini glass, add a layer of cheesecake filling, blueberry mash, crushed cookies and lemon curd. Repeat until each glass is filled, then top with a dollop of the reserved whipped cream. Garnish with the remaining crushed cookies, a few of the reserved blueberries and more lemon zest.

LEMON-BLUEBERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking pans with parchment paper.
• Beat cream cheese thoroughly in a bowl until smooth. Add egg and mix until well blended. Add sugar cookie mix and lemon extract; stir until dough is well incorporated. Gently fold in blueberry chips.
• Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Lightly pat down each cookie dollop.
• Bake in the preheated oven until edges are lightly golden, 9 to 12 minutes. Let cool.

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.

TANGY LEMON BLUEBERRY CHEESECAKE

Steps:

• Press crumbled lemon cookies into bottom and up on sides of a 9 or 10 inch springform pan. Chill.
• Preheat oven to 375 degrees.
• Combine all of the filling ingredients into a bowl of an electric mixer; beat until smooth and fluffy (about 15 minutes).
• Fold in 1 cup blueberries and blend lightly.
• Add prepared filling onto crust.
• Bake for 50-60 minutes, until set.
• After taking the cheesecake out, turn the oven temperature up to 475 degrees.
• Mix topping ingredients together, using an electric mixer, and pour on top of cheesecake.
• Bake for about 7 minutes.
• Cool cheesecake, then refrigerate to keep it firm.
• Garnish with fresh blueberries and lemon zest!

BLUEBERRY-LEMON CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Prepare crust: Combine graham crackers, sugar, and melted butter in a bowl. Put crumb mixture into a springform pan or a 9-inch pie plate and use waxed paper to press down into the bottom.
• Prepare filling: Combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest. Pour into the crust.
• Bake in the preheated oven until the center is almost set when you gently shake the pan, about 40 minutes. Continue baking and checking in 5-minute intervals if needed. Remove from the oven and immediately place in the refrigerator until chilled, 2 to 4 hours.
• While the cheesecake is chilling, prepare sauce: Mix sugar, cornstarch, and lemon juice in a medium pan over medium heat until cornstarch dissolves. Add water and 1/2 of the blueberries and bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 2 minutes. Crush blueberries with a potato masher. Remove from the heat and mix in remaining blueberries and lemon zest. Cool to room temperature, then refrigerate along with the cheesecake until ready to serve.
• To serve, slice cheesecake and top with blueberry sauce.

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" 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 and cool slightly.
• Transfer to a blender and 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.