Lemon Cheesecake Swirl Blondies Recipes
LEMON SWIRL CHEESECAKE
Looking for a delicious dessert? Then check out this creamy cheesecake that is flavored with lemon.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In small bowl, mix cracker crumbs and 1 tablespoon sugar. Stir in butter. Press evenly in bottom of 8x2-inch springform pan. Bake 9 to 11 minutes or until set. Cool completely.
- Meanwhile, in 1 1/2-quart saucepan, mix 1 cup sugar and the cornstarch. Stir in water, lemon juice and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute; remove from heat. Reserve 1/2 cup lemon mixture. Stir cream cheese and lemon peel into remaining 1 1/2 cups lemon mixture until smooth. Press plastic wrap on surfaces of each mixture (this helps prevent a "skin" forming on top). Refrigerate about 30 minutes or until cool.
- In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Fold whipped cream into cream cheese mixture; pour over baked layer. Drop reserved lemon mixture by tablespoonfuls onto cheesecake. Cut through dollops of lemon mixture, using knife, to form swirls.
- Refrigerate at least 24 hours or until set. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate any remaining cheesecake.
Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 25 g, TransFat 1 g
LEMON CHEESECAKE SWIRL BLONDIES
If you like lemon bars, you'll love these quick-fix blondies made with Betty Crocker™ sugar cookie mix. The combination of tangy lemon curd and creamy cheesecake makes for one incredible treat!
Provided by Cindy Rahe
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, leaving a few inches overhanging on each side. Spray with cooking spray; set aside.
- In medium bowl, mix cookie mix, softened butter, sour cream and 1 of the eggs. Spread two-thirds of the mixture into pan.
- In small bowl, beat cream cheese with remaining egg, the granulated sugar and 2 tablespoons of the lemon curd. Spread mixture evenly over cookie layer. Drop remaining lemon curd by dollops over cream cheese mixture; swirl with a knife. Drop remaining cookie dough by dollops on top.
- Bake 35 to 40 minutes or until edges are golden and center is set. Cool completely. Cover with plastic wrap; refrigerate at least 2 hours before cutting and serving. Can be made ahead and refrigerated overnight. Serve sprinkled with powdered sugar.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 10 g, TransFat 1/2 g
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