Lemon Blueberry Cheesecake Recipes
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.
Recipe From food.com
Provided by CountryLady
Categories Cheesecake
Time 2h
Yield 12 wedges
Number Of Ingredients 13
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From foodnetwork.com
Nov 21, 2016 For the blueberry mash: Measure out 1/2 cup of the blueberries and reserve for garnish. Combine the remaining blueberries …
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Nov 21, 2016 For the blueberry mash: Measure out 1/2 cup of the blueberries and reserve for garnish. Combine the remaining blueberries …
5/5 (7)
Category Dessert
Author Valerie Bertinelli
Difficulty Easy
- 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 RECIPE | TYLER …
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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 …
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From lifeloveandsugar.com
Aug 6, 2018 16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over …
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Aug 6, 2018 16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over …
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Aug 9, 2018 To make the graham cracker crust: Preheat oven to 325°F. Line two standard 12-count muffin pans (or one standard 24-count muffin pan) with 14 cupcake liners and set aside. Combine the graham cracker …
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Aug 9, 2018 To make the graham cracker crust: Preheat oven to 325°F. Line two standard 12-count muffin pans (or one standard 24-count muffin pan) with 14 cupcake liners and set aside. Combine the graham cracker …
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From food.com
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 …
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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 …
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LEMON BLUEBERRY CHEESECAKE BARS - SALLY'S BAKING …
From sallysbakingaddiction.com
Aug 27, 2022 On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3 full minutes. Gently fold in the blueberries. Pour/spoon filling evenly onto …
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Aug 27, 2022 On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3 full minutes. Gently fold in the blueberries. Pour/spoon filling evenly onto …
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Jun 24, 2014 Spray a 9-inch springform pan with nonstick cooking spray. Set aside. Make the blueberry sauce first: Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has …
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Jun 24, 2014 Spray a 9-inch springform pan with nonstick cooking spray. Set aside. Make the blueberry sauce first: Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has …
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Jan 17, 2020 Turn the oven off and let the cheesecake cool in the oven for 1 hour then take out of the roasting pan and let cool on the counter for 45 minutes to an hour. Finally, wrap with plastic wrap and chill in the fridge …
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LEMON BLUEBERRY CHEESECAKE | QUEENSLEE APPéTIT
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Jul 13, 2020 Add 1 tablespoon of cornstarch to 3 tablespoons of cold water and whisk to combine. Stir slurry into the blueberry sauce and cook on high heat, whisking constantly until sauce thickens, about 1 minute. Transfer …
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Jul 13, 2020 Add 1 tablespoon of cornstarch to 3 tablespoons of cold water and whisk to combine. Stir slurry into the blueberry sauce and cook on high heat, whisking constantly until sauce thickens, about 1 minute. Transfer …
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Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Scrape down the sides of the bowl as needed. The batter should be well-mixed but not over-beaten. Pour the …
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From foodnetwork.ca
Sep 19, 2015 Step 2. Whip the cream with an electric mixer until foamy. Add the powdered sugar and vanilla bean paste and whip to soft peaks. Set aside. Step 3. In the bowl of a …
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Sep 19, 2015 Step 2. Whip the cream with an electric mixer until foamy. Add the powdered sugar and vanilla bean paste and whip to soft peaks. Set aside. Step 3. In the bowl of a …
2.7/5 (48)
Category Berries,Citrus,Dessert,Fruit
Servings 10
Total Time 30 mins
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