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.
BERRY & GANACHE CHEESECAKE BARS
I use fresh blueberries and raspberries with chocolate ganache to make cheesecake bars that dare you to walk away. -Carmell Childs, Ferron, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a bowl, mix cracker crumbs, pecans and salt; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Spread over crust. Bake until center is almost set, 15-20 minutes. Cool 1 hour on a wire rack., Place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vinegar and corn syrup; cool slightly, stirring occasionally. Pour over cheesecake layer; let stand 5 minutes. Top with berries., Refrigerate at least 3 hours, covering when completely cooled. Cut into bars.
Nutrition Facts : Calories 233 calories, Fat 17g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 149mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
BERRY CHEESECAKE BARS
Steps:
- HEAT oven to 350 degrees F. Coat 13x9-inch baking pan with no-stick spray.
- MIX together graham cracker crumbs and margarine with a fork until evenly moistened. Press evenly into bottom of prepared pan.
- BEAT cream cheese until smooth using an electric mixer. Gradually beat in sweetened condensed milk. Add eggs, lemon juice, vanilla and flour. Mix well. Pour over graham cracker crust.
- STIR jam until smooth. Drop by small spoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect.
- BAKE 25 to 30 minutes or until center is set. Cool to room temperature. Chill.
BLUEBERRY CHEESECAKE BARS
Prize-Winning Recipe 2006! Love cheesecake? Add a blueberry layer, and delight in every creamy bite of this cheesecake bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 28
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.
- Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended.
- Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
- Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 70 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 19 g, TransFat 0 g
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