Red White And Blueberry Cheesecake Bars Ww Recipes

Steps:

• Preheat oven to 375°. Line an 8-in. square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan. , Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust., Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries., Bake 25-30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold., Lifting with foil, remove cheesecake from pan. Cut into 12 bars.

Steps:

• Make crust: Preheat oven to 350 degrees. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.
• Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.
• Meanwhile, make topping: In a medium saucepan, combine plums, 1/2 cup sugar, and lemon juice. Cook at a rapid simmer over medium-high heat, stirring frequently, until mixture is jamlike and moves around pan in a single mass when stirred, 15 to 25 minutes (time will depend on ripeness of fruit). Reserve 1 tablespoon cooking liquid (no solids) for blueberries; cool remaining plum mixture.
• Assemble tart: Leaving a 1-inch border, spread cooled plum mixture over tart. Reheat reserved plum liquid (on stove or in microwave) until liquefied. In a medium bowl, combine with blueberries, and scatter on top of plum mixture. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.

Steps:

• Preheat oven to 350 degrees. Line an 8X8 inch pan with aluminum foil. Spray lightly with cooking spray.
• In a small bowl, mix crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.
• In a food processor (or with an electric mixer) blend cream cheese, eggs, milk, sugar, cornstarch, lemon juice, and lemon zest just until smooth. Do not over beat .!
• Bake 35-40 minutes or until touch to center feels slightly firm and set. WW points per serving: Points Plus Program: 5 Old Points Program 5

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with cooking spray.
• For the blueberry layer: Stir the preserves and cornstarch together in a small bowl until smooth. Stir in the lime zest and juice. Set aside.
• For the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the confectioners' sugar and continue beating until smooth, about 1 minute. Scrape the bowl with a rubber spatula, add the egg yolks one at a time, beating well and scraping the bowl between additions. Add the lime juice and vanilla and beat to combine. Transfer the mixture to a piping bag and set aside.
• For the red velvet layer: Beat the cream cheese, butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Add the eggs one at and time, scraping the bowl between each addition. Beat on medium speed until the mixture is lightened, about 1 minute. Add the cocoa powder, baking soda and salt and mix on medium until there are no clumps of cocoa powder. Add the food dye and vanilla and stir to combine. Add the flour and stir until just incorporated. Scrape the bowl with a rubber spatula and give a final stir by hand.
• To assemble the cake: Spread the red velvet batter evenly into the prepared pan. Pipe or pour the cheesecake batter on top of the cake batter, spreading it evenly. Using a piping bag or resealable plastic bag with a corner cut off, gently pipe the blueberry filling on top of the cheesecake batter, starting in the center and spiraling out, leave a 1/2-inch border of exposed cheesecake around the edge of the pan.
• Bake until the cheesecake is giggly, but not liquid, when you gently shake the pan or an instant-read thermometer inserted in the center of the cheesecake registers 130 degrees, 40 to 50 minutes.
• Cool the cake on the counter for 1 hour. Carefully run a paring knife around the edge of the cake, then refrigerate in the pan until chilled, about 2 hours or up to overnight. Remove the ring from the springform pan and serve chilled.