Tangy Lemon Blueberry Cheesecake Food

TANGY LEMON CHEESECAKE

Steps:

• Combine cookie crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla. Pour into crust., Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice and zest. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake.

THE BEST BLUEBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
• Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
• Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
• Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
• Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
• Note: Refrigeration time is not included.

LEMON BLUEBERRY CHEESECAKE

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.

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.

LOVELY LEMON CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.

TANGY LEMON CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and melted butter; mix well.
• Press into the bottom and 2-inches up the sides pf a greased 9- inch spring form pan; set aside.
• In a mixing bowl, beat cream cheese and sugar with an electric mixer until smooth.
• Add eggs; beat on low just until combined.
• Add lemon juice and vanilla; beat just until blended.
• Pour into crust.
• Bake at 350F for 30 to 40 minutes, or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around the edge of pan to loosen; cool 1 hour.
• To make Sauce:.
• In a saucepan, combine sugar and cornstarch.
• Stir in water until smooth;.
• Bring to a boil over medium- high heat.
• Reduce heat; cook and stir over medium heat for 2 minutes, or until thickened.
• Remove from the heat; stir in butter and lemon peel.
• Refrigerate cheesecake and sauce overnight.
• Serve sauce over cheesecake .

CLASSIC TANGY LEMON CHEESECAKE

Steps:

• Crush the biscuits (if you can not get ginger flavour use a plain biscuit) and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake at 175c for 10 minutes.
• Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).
• Beat the evaporated milk so that it forms slight peaks and looks fluffy add about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.
• Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and pour into the pie crust.
• Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.
• You can make two smaller pies and they freeze really well.

LEMON BLUEBERRY CHEESECAKE

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.

GLUTEN FREE LEMON BLUEBERRY CHEESECAKE

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.

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!