BLUEBERRY LEMON OREO CHEESECAKE BARS.
Make and share this Blueberry Lemon Oreo Cheesecake Bars. recipe from Food.com.
Provided by aanderson4486
Categories Cheesecake
Time 51m
Yield 24 Bars, 7 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place all the lemon oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
- Press crumbs into a 10 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.
- Place blueberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
- Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place blueberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
- Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
- Pulse until smooth and combined. Place on top of oreo crust.
- Pour half of the blueberry sauce on top of cheesecake. Use a knife to swirl the sauce into the cheesecake. Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
- Take out of oven and let cool on a wire rack. Add whole blueberries to the top for more decoration.
- Place in a fridge covered and let set for at least 3 hours until cutting into squares.
- Take out of pan and cut into squares. Serve.
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
LEMON CHEESECAKE BARS
Make and share this Lemon Cheesecake Bars recipe from Food.com.
Provided by Lane5928
Categories Bar Cookie
Time 50m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Combine graham cracker crumbs, sugar, and butter in a mixing bowl.
- Set aside about 1/2 cup.
- Press remaining mixture into a 9x13 pan.
- Bake 6 minutes.
- Cool on wire rack.
- With mixer, beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk and lemon juice.
- Add eggs, beat unil combined.
- Spoon mixture atop crust in pan.
- Sprinkle with reserved crumbs.
- Bake 30 minutes, or until knife comes out clean.
- Cool on wire rack 1 hour.
- Chill in refrigerator. Store in refrigerator.
DOUBLE-LEMON CHEESECAKE BARS
Make and share this Double-Lemon Cheesecake Bars recipe from Food.com.
Provided by dbblhm
Categories Dessert
Time 1h15m
Yield 1 Bar, 16 serving(s)
Number Of Ingredients 11
Steps:
- Line 13x9 inch pan with foil, with ends of foil over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minute.
- Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup of sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 minute or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
- Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 418.9, Fat 26.6, SaturatedFat 13.7, Cholesterol 114.7, Sodium 279.4, Carbohydrate 40.6, Fiber 0.5, Sugar 23.9, Protein 6
LEMON OREO CHEESECAKE BARS RECIPE
If you love lemon, Oreos, white chocolate chips, or cheesecake...then this dessert will be a big hit at your house!!
Provided by Momma Cyd
Categories Dessert
Time 50m
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees F. Grease a 9x13-inch glass pan with non stick cooking spray.
- Mix the dry cake mix (do not follow directions on box), butter, egg, oil, and water together with a fork. Then add in the white chocolate chips. Spread evenly in the greased pan. Get all the way to the edges. Set aside while you make the next layer.
- For the cheesecake layer, combine the cream cheese and sugar in a medium bowl and blend together well. Then add the vanilla, eggs and lemon juice. Stir in chopped Oreos by hand with a spoon. Carefully spread the cream cheese layer over the lemon cake mix layer. Bake for 30 to 35 minutes. (I cooked mine for 32 minutes) Carefully remove it from the oven to prevent it from sinking. Mine sunk just a little bit. Let it cool for about an hour. While it is cooling you can make the glaze. For the glaze mix the powdered sugar and melted butter together. Add enough lemon juice to form the consistency of thick frosting. Then mix in the cream cheese and yellow food color (a few drops). When bars are cooled, cover with lemon glaze. Refrigerate for an hour or so to let the bars set up before cutting.
Nutrition Facts : Calories 220 kcal, Carbohydrate 23 g, Protein 3 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 46 mg, Sodium 193 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
LOW CARB LEMON "CHEESECAKE" BARS
A variation of this recipe was in the Woman's World Magazine. Since I am trying to monitor carbs and yet still enjoy dessert, this really fills the bill.
Provided by Dorsey
Categories Cheesecake
Time 5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Stir the boiling water into the box of jello, mixing for about 2 minute.
- Add the cream cheese and lemon juice.
- Mix until all lumps have disappeared.
- Pour into an 8" square pan and chill until set.
- Cut into 8 squares.
Nutrition Facts : Calories 181.2, Fat 12.9, SaturatedFat 7.3, Cholesterol 42, Sodium 207.4, Carbohydrate 5.8, Sugar 1.9, Protein 11.1
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- Preheat the oven to 325 degrees. Line a 9×9-in baking pan with a large enough sheet of foil so that the edges of the foil reach over the sides of the pan (you will use the foil to lift the cheesecake from the pan). Press the foil down into the bottom and corners of the pan being careful not to tear the foil.
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