LEMON BLUEBERRY CHEESECAKE BARS
Steps:
- Preheat oven to 325 degrees F.
- Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
- Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
- Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
LEMON-BLUEBERRY CHEESECAKE JARS
Try our sweet and creamy Lemon-Blueberry Cheesecake Jars that are perfectly portable. These Lemon-Blueberry Chessecake Jars have a scrumptious, crumbly graham cracker base and are a delicious picnic or summer BBQ dessert.
Provided by My Food and Family
Categories Recipes
Time 2h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine blueberries, flour, lemon juice and 1/4 cup honey in medium saucepan. Cook on medium heat 5 to 8 min. or until blueberries are softened and sauce is thickened, stirring frequently. Cool.
- Beat cream cheese, yogurt, vanilla, lemon zest and remaining honey in medium bowl with mixer until blended.
- Combine graham crumbs, nuts and butter; spoon into 8 (4-oz.) jars, adding about 1 Tbsp. crumb mixture to each jar. Top with layers of cream cheese mixture and blueberry sauce.
- Refrigerate 2 hours.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
LEMON BLUEBERRY CHEESECAKE
For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 171 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 27g carbohydrate, Fiber 1g fiber), Protein 8g protein.
BLUEBERRY-LEMON CHEESECAKE
I combined aspects of other recipes I have made to find this recipe. It is a perfect balance of tangy and sweet, which you can alter to your preferred taste.
Provided by Stephanie Watkins
Time 2h55m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 66.2 g, Cholesterol 131 mg, Fat 32.1 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 18.6 g, Sodium 340.4 mg, Sugar 49.4 g
BLUEBERRY CHEESECAKE JARS RECIPE - (4.4/5)
Provided by á-24947
Number Of Ingredients 17
Steps:
- for the graham cracker crust layer: Combine all of the graham cracker crust ingredients and "tamp" about 3 Tablespoons into each of 6 half-pint canning jars. for the cheesecake layer: Place all of the cheesecake ingredients in the bowl of a counter top mixer. Whip until smooth and fluffy. Divide evenly among the 6 (half pint) jars... on top of the graham cracker crust layer. for the blueberry layer: Mix fruit filling with extract and divide evenly among the 6 jars. Place lids on jars an refrigerate until ready to eat. Add a dollop of whipped cream to the tops of the jars and sprinkle with a little nutmeg if desired.
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- Add blueberries, pure maple syrup (or honey), lemon zest (optional), lemon juice, & salt (optional) to a sauce pan over low-medium heat. Sauté for 5 minutes, gently stirring the berries occasionally.
- Mix cornstarch and water in a small bowl. As the berries begin to form a sauce, add the cornstarch mixture and cook for a few more minutes until the sauce has thickened up. You should still have some whole berries visible.
- Pour the berries into a heatproof container and allow to cool on the counter or in the fridge while you make the lemon cheesecake filling.
- Add softened cream cheese, plain Greek yogurt, maple syrup, lemon zest, and fresh lemon juice to a large bowl, then mix together using electric hand mixer (I mixed mine for 2 minutes on high). Set this in the fridge while you create the crust.
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