LEMON-BLUEBERRY CHEESECAKE PARFAITS
Maggie Leung's reimagined cheesecake has three components: a creamy, tangy cheesecake custard, crunchy cornmeal shortbread, and fresh blueberry compote.
Categories cheesecake Parfaits Maggie Leung custard blueberry dessert
Time 4h
Yield 8
Number Of Ingredients 25
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 degrees. 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.
- Meanwhile, 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.
BLUEBERRY-LEMON CHEESECAKE MOUSSE PARFAITS
Steps:
- Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.
- Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.
- Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.
- Refrigerate 2 hours.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 45 g, Fiber 0.8532 g, Sugar 36 g, Protein 4 g
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 PARFAITS
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, 3/4 cup
Number Of Ingredients 7
Steps:
- Beat cream cheese and yogurt in medium bowl with mixer until blended. Add honey and lemon juice; mix well. Gently stir in COOL WHIP.
- Spoon graham crumbs evenly into 4 dessert glasses, top with cream cheese mixture and blueberries. Sprinkle with lemon zest.
- Refrigerate 20 min.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.9133 g, Sugar 0 g, Protein 6 g
BLUEBERRY-LEMON CHEESECAKE
I combined aspects of other recipes I have made to find this recipe. It is a perfect balance of tangy and sweet, which you can alter to your preferred taste.
Provided by Stephanie Watkins
Time 2h55m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 66.2 g, Cholesterol 131 mg, Fat 32.1 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 18.6 g, Sodium 340.4 mg, Sugar 49.4 g
BLUEBERRY CHEESECAKE PARFAIT
Fresh blueberries make it seem a little less decadent, but this cheesecake-flavored parfait will make your mouth water. -Blair Lonergan Rochelle, Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cheese, sugar and vanilla. Spoon 1 tablespoon preserves, 2 tablespoons blueberries, half of the cheese mixture and 2 tablespoons cracker crumbs into a parfait glass. Repeat layers. Top with remaining preserves, blueberries and almonds.
Nutrition Facts : Calories 458 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 238mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 3g fiber), Protein 13g protein.
LEMON-BLUEBERRY CHEESECAKE PARFAITS
Pastry Chef Maggie Leung's reimagined cheesecake is super-versatile: It's three components-the creamy, tangy cheesecake custard, the crunchy cornmeal shortbread and the fresh blueberry compote - are all fantastic together, but each can be used in a lots of other ways. My best-friend Judy decided she wanted to entertain outside this summer and she gave me the tedious (NOT!!) task of looking for a WOW dessert but understated and we both agree that this is the one. This is not the only dessert she is serving so we want to choose with much thought to her other desserts, as well. Food&Wine Magazine, August 2009 edition.Just between chilling and cooling time it takes about 6 hrs, that is if it is all done in one day - the shortbread can be made up to two days ahead of time & the assembled parfaits can be refrigerated for up to 1 day. ;)
Provided by Manami
Categories Cheesecake
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 673.6, Fat 45.2, SaturatedFat 27.6, Cholesterol 233.1, Sodium 387.3, Carbohydrate 60.8, Fiber 2, Sugar 30.9, Protein 8.2
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LEMON-BLUEBERRY CHEESECAKE PARFAITS RECIPE - FOOD & WINE
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- 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°. 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.
- 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.
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- 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.
- Preheat the oven to 350°. 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).
- 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.
- 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.
- Meanwhile, 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, using an electric mixer, beat the cream to medium peaks. Fold the whipped cream into the chilled cheesecake custard until no streaks remain.
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