RICH LUSCIOUS LEMON CHEESECAKE
"I'm always greeted with oohs and aahs when I bring out this exquisite dessert," relates Kaaren Jurack of Manassas, Virginia. "It has a wonderful lemony flavor, silky texture and rich sour cream topping. The addition of nuts to a traditional graham cracker crust makes it especially delectable."
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, zest and vanilla; beat just until blended. Pour into crust. , Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.
Nutrition Facts : Calories 352 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 172mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
BLUEBERRY LEMON CHEESECAKE SQUARES
Tangy lemon-tinged cheesecake liberally dotted with fresh-picked blueberries, atop a buttery graham cracker crust... it's like summer in a square.
Provided by Kare for Kitchen Treaty
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Butter an 8-inch x 8-inch baking pan, then press a square of parchment paper into the pan. This will help you lift out the finished product.
- Make the crust: Place the graham crackers in a large Ziploc bag, and crush with a rolling pin. In a medium bowl, stir together the graham cracker crumbs and the sugar. Pour in the 1/4 cup melted butter, and mix until well incorporated. Press into the baking pan. (You can also process the graham crackers, sugar, and melted butter in a food processor, if you prefer.)
- Bake the crust for about 12 minutes, or until it begins to turn golden brown. Let cool completely.
- Mix the filling: Use a stand or hand mixer with a whisk attachment (if you have one), and beat together the cream cheese, eggs, lemon zest, lemon juice, and sugar until smooth. You can also do this in a blender or food processor to help ensure a smooth consistency. I simply used my Kitchenaid stand mixer and the whisk attachment.
- Pour and sprinkle: Pour the filling over the cooled graham cracker crust. Spread evenly with a knife or spatula. And now sprinkle the blueberries evenly over the top. Pretty!
- Bake, cool, cut, and serve: Bake at 325 degrees for about 40 minutes, or until the middle just barely jiggles. I recommend you start checking the bars at about 35 minutes, though - ovens vary! Allow to cool completely at room temperature, then refrigerate for at least 3 hours.
- Remove from fridge, and using the parchment paper as little "handles," remove the bars from the pan. Cut into squares with a sharp knife. Serve.
BLUEBERRY LEMON CHEESECAKE BARS
A tasty blueberry lemon cheesecake bar.
Provided by GWNYVERE
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 4h40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of an 8-inch square baking pan. Place parchment paper over the top of the pan and press down at the corners so you have a slight overhang.
- Combine graham crackers, sugar, and cinnamon for crust in the bowl of a food processor; process until combined and has the consistency of bread crumbs. Pour melted butter in slowly and pulse a couple of times to fully incorporate; the mixture will look like wet sand. Scrape into the prepared baking pan and pat firmly with the bottom of a glass.
- Bake in the preheated oven until set, about 12 minutes.
- Combine cream cheese, sugar, lemon zest, and lemon juice for filling in the bowl of a food processor; pulse until well combined. Add eggs, one at a time, blending to combine between each addition; process until smooth.
- Remove crust from the oven. Pour filling on top and sprinkle evenly with blueberries; they will sink slightly into the filling, this is okay.
- Bake until filling is mostly set and only slightly jiggly in the center, about 45 minutes. Remove from the oven and let cool completely, about 30 minutes. Refrigerate until set, at least 3 hours.
- Remove from the pan using the parchment lining and slice into 12 bars.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 28.1 g, Cholesterol 92.5 mg, Fat 21.3 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 12.5 g, Sodium 216 mg, Sugar 18.1 g
LEMON BLUEBERRY CHEESECAKE BARS
Steps:
- 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 down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
- Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
- Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
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LEMON BLUEBERRY CHEESECAKE BARS - SALLY'S BAKING ADDICTION
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4.8/5 (12)Total Time 4 hrs 50 minsCategory Bars
- Preheat oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily lift the chilled bars out as a whole. Set aside.
- Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan. Bake for 5 minutes. Allow to cool as you prepare the filling.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed until smooth. 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. Spoon filling onto the crust.
- Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will be very puffy, but will sink slightly down as they cool. Allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least three hours.
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3.6/5 (11)Total Time 5 hrsCategory 500+ Best Dessert RecipesCalories 294 per serving
- Before getting started make sure your cream cheese, eggs and sour cream are at room temperature.
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