Lemonade Cheesecake Parfaits Food

NO-BAKE LEMON CHEESECAKE PARFAITS

Steps:

• In a medium bowl, combine graham cracker crumbs and sugar. Divide evenly between 7 serving cups or glasses. Set aside.
• In a large bowl, with a handheld electric mixer, beat softened cream cheese until smooth. Beat in condensed milk, lemon juice, and vanilla. Continue beating on medium-high speed until mixture is smooth and creamy, about 1-2 minutes.
• Spoon cheesecake filling over graham cracker crumbs in individual glasses and gently smooth tops. Cover and refrigerate 3 hours, or until slightly firm. Serve with fruit if desired.

LEMON BLACKBERRY CHEESECAKE PARFAIT

Steps:

• For the lemon curd: Combine the granulated sugar, butter, lemon zest and juice and egg in a large microwave-safe bowl (the mixture will bubble and triple in volume during cooking). Microwave on high in 1-minute intervals, stopping to remove the bowl and stir well after each interval. Continue until the curd thickens enough to coat the back of a spoon, about 6 minutes. Strain into a clean bowl, cover the surface with plastic wrap and cool in the refrigerator (the curd will continue to thicken as it cools).
• For the lemon cheesecake layer: Combine the cream cheese, cream, confectioner's sugar, lemon zest and juice and extract in a large bowl and beat with an electric mixer until it holds stiff peaks. If the cream cheese isn't very soft, you may have to whip for up to 5 minutes to get the lumps out. Refrigerate until ready to use.
• For the parfait: Divide half of the cake among six 2-cup mason jars or glasses (1/2 cup of cake per jar). Top with about half of the cream cheese mixture (about 1/4 cup) followed by all of the lemon curd. Divide the remaining cake, followed by the cream cheese mixture, among the jars. Top with the blackberries. Eat immediately or refrigerate up to 4 hours.

NO BAKE LEMON CHEESECAKE PARFAITS

Steps:

• Place 68 cookie thins in the bowl of a food processor.
• Process until cookies are crumbs with no large pieces remaining. Set aside.
• In a medium/large bowl, combine cream cheese, powdered sugar, lemon juice, lemon zest, salt and heavy cream.
• Whip on medium high speed for 4 - 5 minutes until smooth and fluffy.
• In each of the six glasses, place 3 - 4 tablespoons of lemon cookie crumbs in the bottom of the glass.
• Pipe in a few tablespoons of cheesecake filling on top of cookie crumbs.
• Place 6 raspberries in each glass, then top with another layer of lemon cheesecake filling.
• Place 2 cookie thins on top, then pipe a dollop of cheesecake mixture on top of cookies.
• Garnish with 2 raspberries on top.
• Serve immediately or chill in the refrigerator until ready to serve.

LEMON BREAKFAST PARFAITS

Steps:

• In a small saucepan, bring milk and salt to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until milk is absorbed. Fluff with a fork; cool., In a small bowl, combine the sour cream, yogurt, honey and lemon zest. Stir in couscous., Combine the kiwi, blueberries and raspberries; spoon 1/4 cup into each of six parfait glasses. Layer with couscous mixture and remaining fruit. Garnish with ginger and mint.

LEMON-BLUEBERRY CHEESECAKE PARFAITS

Steps:

• MAKE THE SHORTBREAD:.
• In a medium bowl, mix the flour with the cornmeal and salt.
• In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until creamy, about 2 minutes.
• Beat in the orange zest and vanilla extract.
• Add the flour mixture and beat at low speed until the dough just comes together.
• Pat the shortbread dough into a disk, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350°F.
• Line 2 large rimmed baking sheets with parchment paper.
• Unwrap the chilled shortbread dough and roll it out between 2 sheets of parchment paper to an 8-inch round (1/2 inch thick).
• Cut the dough into 1/2-inch-wide strips and transfer the strips to the baking sheets; leave 1 inch between each strip.
• Refrigerate the dough strips for 30 minutes, until chilled.
• Bake the shortbread for about 20 minutes, until golden; rotate the pans halfway through for even baking.
• While the warm shortbread strips are still on the baking sheet, cut them into 1/2-inch cubes.
• Let cool, about 30 minutes.
• MAKE THE BLUEBERRY COMPOTE:.
• In a small saucepan, combine 1 cup of the blueberries with the sugar and water.
• Bring to a simmer and cook over moderate heat until the blueberries break down, about 5 minutes.
• Scrape the blueberry sauce into a blender, add the lemon juice and puree until smooth.
• Scrape the blueberry sauce into a bowl and fold in the remaining 1 cup of whole blueberries.
• Refrigerate until chilled, about 2 hours.
• MAKE THE CHEESECAKE CUSTARD:.
• In a medium saucepan, bring 3/4 cup of the milk to a boil with 3 tablespoons of the sugar; remove from the heat.
• In a medium bowl, whisk the egg yolks with the cornstarch and the remaining 1/4 cup of milk and 2 tablespoons of sugar.
• Gradually whisk the hot milk into the egg yolks, then pour the mixture into the saucepan and whisk constantly over moderate heat until thickened, about 2 minutes.
• Over low heat, whisk in the cream cheese, lemon juice, grated lemon zest and vanilla extract until smooth, about 1 minute.
• Scrape the cheesecake custard into a bowl.
• Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 2 hours.
• In a medium bowl, using an electric mixer, beat the cream to medium peaks.
• Fold the whipped cream into the chilled cheesecake custard until no streaks remain.
• Spoon the shortbread cubes and custard into bowls.
• Drizzle with the blueberry compote, garnish with the lemon zest strips and serve.