LEMON CHEESECAKE TARTS
To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. -Sarah Gilbert, Beaverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork., Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping., Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 95mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON BLUEBERRY CHEESECAKE
For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill. , In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight., For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly. , Transfer to a blender; cover and process until smooth. Refrigerate until chilled., Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers.
Nutrition Facts : Calories 171 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 27g carbohydrate, Fiber 1g fiber), Protein 8g protein.
BLUEBERRY-LEMON TART
Provided by Tyler Florence
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
- Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
- To bake the shell, heat the oven to 350 degrees F.
- Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
- Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.
LEMON & BLUEBERRY CHEESECAKE TART
Combine the classic flavours of lemon and blueberries with a creamy cheesecake-inspired filling for this tart. It only takes 20 minutes to bake
Provided by Liberty Mendez
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C/gas 6 with a baking tray inside to heat up. Unravel the puff pastry on its baking parchment and lightly score a border about 2cm from the edge all the way around the pastry. Brush a little of the beaten egg around the border, then set aside.
- Whisk the soft cheese, most of the lemon zest and all of the juice, 3 tbsp icing sugar and the rest of the beaten egg together in a medium bowl for 1 min until smooth and slightly thickened.
- Spoon the cheesecake mixture over the middle of the tart base, spreading it to the edge of the border using a palette knife or the back of the spoon. Dot teaspoonfuls of the lemon curd on top and, using a cutlery or palette knife, gently swirl the curd into the cheesecake mixture to created a marbled effect. Sprinkle the blueberries over evenly, then carefully slide the tart onto the hot baking tray inside the oven and bake for 20-25 mins until the pastry is golden brown and crisp at the edges.
- Leave the tart to cool completely or until just warm. Dust over the remaining icing sugar and sprinkle with the rest of the lemon zest, then cut into rectangles and serve.
Nutrition Facts : Calories 288 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
LEMON BLUEBERRY TART
You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. -Erin Chilcoat, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.
Nutrition Facts : Calories 308 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 161mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
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
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