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.
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
A perfect flavour combination ....... a creamy, velvety texture ......... delicious! When I saw the photo in the Company's Coming - Baking - Simple To Sensational, I just had to buy the book. This recipe alone made me glad that I bought it! I forgot to keep track of my prep time (so I've estimated) but due to the standing time, its best to make this a day in advance.
Provided by CountryLady
Categories Cheesecake
Time 2h
Yield 12 wedges
Number Of Ingredients 13
Steps:
- CRUST: Process wafers in food processor or blender until fine crumbs; combine with remaining ingredients in a medium bowl.
- Press evenly in the bottom of a greased 9 inch spring form pan; chill for an hour.
- FILLING: Beat sugar & eggs in a large bowl until thick & pale; add next 4 ingredients, beat until well combined & pour over crust, spreading evenly.
- Bake in preheated 325F oven for 1 to 1/1/4 hours until centre is almost set.
- Run a knife around the inside edge of the pan to allow the cheesecake to settle evenly; let stand in the pan on a wire rack until completely cooled.
- TOPPING: Combine berries & sugar in a heavy saucepan; heat & stir on medium for 5 to 7 minutes to dissolve sugar.
- Reduce heat to medium-low and simmer for another 5 minutes to release juice from the berries.
- Combine the water & corn starch in a small cup until smooth; add to blueberry mixture, stir until thickened and allow to cool.
- ASSEMBLY: Pour topping over cheesecake in pan & smooth the top; Cover & chill for at least 6 hours & preferably overnight.
LEMON BLUEBERRY CHEESECAKE
This recipe for Lemon Blueberry Cheesecake is tangy and creamy. This easy cheesecake recipe starts with a graham cracker crust filled with a thick and creamy cheesecake batter full of lemon zest and blueberries, baked to perfection then topped with a homemade blueberry saue and fresh whipped cream. Everyone will swoon for this decedant dessert!
Provided by Elizabeth Waterson I Confessions of a Baking Queen
Categories Dessert
Time 7h20m
Number Of Ingredients 18
Steps:
- Grease a 6-inch springform pan (affiliate link) set aside. Preheat oven to 325F/162C. In a food processor, crush the graham crackers till they become a fine crumb. In a large bowl add the graham crackers and sugar mixing to combine then add the melted butter and press into bottom and slightly up upsides of prepared pan. Place in the oven to bake for 5 minutes, until slightly golden brown. Let cool while you make the filling.
- In the bowl of an electric mixer fitted with a paddle attachment beat the cream cheese for 2 minutes on medium to high speed. Add the granulated sugar and lemon zest then beat for another 2 minutes. Add heavy cream, sour cream, and lemon juice mixing until fully combined. Add in eggs one at a time and mix until just combined, do not over mix. You should have a creamy batter with no lumps. Gently fold in half of the blueberries.
- Pour cheesecake batter into the prepared pan. Sprinkle remianing blueberries on top and use your finger to gently push them down to be just covered by the batter. Create a water bath by placing the 6-inch pan in a 9-inch cake pan- place the cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.**
- Bake for 60 to 75 minutes, the middle of the cheesecake should jiggle just a little bit. Turn the oven off and let the cheeseacke cool in the oven for 1 hour then take out of roasting pan and let cool on the counter for 45 minutes to an hour. Finally, wrap with plastic wrap and chill in the fridge for at least 6 hours or overnight.
- In a small bowl whisk together the lemon juice and cornstarch. In a medium saucepan over medium-low heat cook the cornstarch slurry, blueberries, granulated sugar, and lemon zest. Gently mix everything together, you don't want to break up the blueberries, after 5 minutes or so there should be a thick gorgeous blueberry glaze around the berries. Take off of the heat and pour into a container, store in the fridge for 20 minutes.
- Take the cheesecake out of the fridge and use an offset spatula to gently loosen the crust from the side of the pan, then release the springform pan.
- Spoon cooled bluberry mixture on top and gently spread into an even layer, being careful not to push over the edge. Top with fresh whipped cream, I used my homemade recipe and piped with a Wilton 1M tip. Use a zester to sprinkle more lemon zest on top. Store in the fridge for up to 5 days.
GLUTEN FREE LEMON BLUEBERRY CHEESECAKE
This is a recipe I saw on the food network. I changed the amount of lemons used and made my own gluten free crust. Use partchment paper for a no-stick cake. The results, a super delicious and refreshing cheesecake perfect for any occasion.
Provided by Chef Q in Oregon
Categories Cheesecake
Time 55m
Yield 10 bars/slices, 10 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350.
- Grease bottom of 9 x9 inch baking pan with butter. Place parchment paper in pan and press down. For best results use two pieces; place first piece down then lay the second down in the opposite direction, so that when done cooking you can use the paper to pull the cake out of the pan.
- CRUST: In a bowl combine the flour, xanthan gum and both sugars. Melt butter and cut into the flour combination until it's well incorporated, looking like moist bread crumbs.
- Pour moistened flour into baking pan and press down. Bake in the oven for 10-12 minute unitl slightly firm. Set aside to cool.
- Lower oven temperature to 325°F.
- FILLING : Add the cream cheese, eggs, lemon zest, lemon juice and sugar to your food processor or blend until it has a smooth consistency.
- Pour onto the cooled crust, drop the blueberries in the batter. They should sink about 1/2 way.
- Bake for about 35 minutes or until the center is slightly jiggley. Remove cake from the oven and allow to cool completely. After cooled, place in the refrigerator a minimum of 3 hrs before serving. Once set remove from pan using the parchment paper and cut into desired size. You can sprinkle with powdered sugar, eat like this or add your favorite topping.
Nutrition Facts : Calories 272.8, Fat 20.4, SaturatedFat 12.5, Cholesterol 101.4, Sodium 150.3, Carbohydrate 19.7, Fiber 0.9, Sugar 16.8, Protein 5
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
FROZEN LEMON BLUEBERRY CHEESECAKE
Get a double dose of fruity flavors with this Frozen Lemon Blueberry Cheesecake. The Frozen Lemon Blueberry Cheesecake is topped with a blueberry drizzle.
Provided by My Food and Family
Categories Home
Time 6h20m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Combine gingersnap crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Blend in lemon zest and juice. Whisk in COOL WHIP; spoon over crust.
- Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool. Refrigerate until ready to serve.
- Let cheesecake stand at room temperature 15 min. before serving topped with blueberry sauce.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5609 g, Sugar 0 g, Protein 4 g
LEMON BLUEBERRY CHEESECAKE
This is a lighter alternative to traditional cheesecake. I used sour cream instead of fat-free cottage cheese so I probably didn't lighten it up, but I LOVE THIS! I didn't have lemon gelatin so I substituted raspberry, and it was a gorgeous pink color that looked like an Easter egg and was creamy and dreamy. I also used an already-made graham cracker crust. This is a great use for jell-o. Thank you Julia Klee of Bonaire, Georgia and Taste of Home for this delightful recipe.
Provided by AmyZoe
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 172.7, Fat 6.2, SaturatedFat 2.9, Cholesterol 13, Sodium 302.3, Carbohydrate 22.1, Fiber 0.6, Sugar 16.3, Protein 7.7
TANGY LEMON BLUEBERRY CHEESECAKE
I love the taste of lemon and blueberry together. Add that to a cheesecake and it can't get much better!
Provided by LifeIsGood
Categories Cheesecake
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 459.3, Fat 29.9, SaturatedFat 15.3, Cholesterol 124.5, Sodium 282.6, Carbohydrate 43, Fiber 0.7, Sugar 36.3, Protein 6.4
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
LEMON BLUEBERRY CHEESECAKE
This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce.
Provided by Life Love and Sugar
Categories Dessert
Time 3h40m
Number Of Ingredients 20
Steps:
- CRUST
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- . Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- . Bake the crust for 10 minutes, then set aside to cool.
- . Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. CHEESECAKE
- p id="instruction-step-6″>5. Reduce oven temperature to 300°F (148°C). 6.
- In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 7.
- Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined. 8.
- Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. 9.
- Gently stir the blueberries into the batter. 10
- Pour the cheesecake batter evenly into the crust. 11
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 12
- Bake for 1 hour 15 minutes. The center should be set, but still jiggly. 13
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 14
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 15
- Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely. TOPPING
- id="instruction-step-17″>16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt. 17
- Add the blueberries and stir to coat with the sugar mixture. 18
- Continue to cook until the blueberries start to soften and let out juice. 19
- Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool. 20
- When you're ready to serve the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form. 21
- Remove the cheesecake from the fridge and remove the sides of the springform pan. Set the cheesecake on a serving plate. 22
- Pipe swirls of whipped cream around the edge of the cheesecake, then top with the blueberry topping and slices of lemon. 23
- Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and best eaten within 3-4 days.
Nutrition Facts : ServingSize 1 slice, Calories 555 calories, Sugar 35.3 g, Sodium 384.2 mg, Fat 35.9 g, SaturatedFat 20.6 g, TransFat 0.5 g, Carbohydrate 52.9 g, Fiber 2.3 g, Protein 7.9 g, Cholesterol 160.7 mg
LEMON BLUEBERRY CHEESECAKE COOKIES
Categories Kid Friendly Snacks Dessert Cheesecakes
Yield yields 50 cookies (1 cookie per serving)
Number Of Ingredients 14
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.
Nutrition Facts :
LEMON BLUEBERRY CHEESECAKE
Provided by Valerie Bertinelli
Categories dessert
Time 35m
Yield 10 servings
Number Of Ingredients 12
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 BARS
Over the summer I visited Tyler Florence's shop in Mill Valley, CA. I was lucky enough to come home with this recipe. These are really unlike any cheesecake bars I have ever had....
Provided by Jb Tyler
Categories Bar Cookie
Time 1h2m
Yield 10 Squares, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Place parchment paper in the bottom of 9X9 pan, extending up over sides and over top. Turn pan, and put in another sheet. This will help you get the cheesecake out perfectly.
- For the Base:.
- In a food processor, combine the graham crackers, sugar and cinnamon, process until you have very small crumbs. Add melted butter and pulse a couple of times to full incorporate the butter. Pour into the lined baking pan and gently pat down. Cook for 12 minutes. Set aside to cool.
- For the Filling:.
- To the food processsor bowl, add cream cheese, eggs, lemon zest, lemon juice and sugar. Process for a few seconds until well combined. It should be smooth and kind of glossy. Pour into the cooled base, smooth gently into the corners and then sprinkle with the blueberries (I have used frozen berries with excellent results). Don't stir! Bake for 35 minutes or until the center only slightly jiggles. Chill for 3 hours, then grasp the parchament handles and lift the entire cheesecake out. Cut into 10 squares. Dust with powdered sugar if desired.
Nutrition Facts : Calories 307.9, Fat 21.9, SaturatedFat 12.1, Cholesterol 99.4, Sodium 231.2, Carbohydrate 25.2, Fiber 1.1, Sugar 20, Protein 4.7
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LEMON BLUEBERRY CHEESECAKE CAKE - RECIPES
From recipes22.com
Estimated Reading Time 3 mins
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From sallysbakingaddiction.com
5/5 (9)Total Time 4 hrs 50 minsCategory Bars
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From omgchocolatedesserts.com
4.7/5 (43)Total Time 14 hrsCategory Dessert
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From janespatisserie.com
5/5 (2)Total Time 45 minsCategory DessertCalories 401 per serving
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From cafedelites.com
4.9/5 (16)Estimated Reading Time 7 minsServings 16
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From yeyfood.com
5/5 (2)Category DessertServings 16Total Time 4 hrs 20 mins
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From bbcgoodfood.com
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From foodnewsnews.com
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From leena.health
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From recipes9.com
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From sacredfoodco.com
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From foodandhome.co.za
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