LEMON AND BLUEBERRY CHEESECAKE RECIPES

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LEMON CURD MARBLED CHEESECAKE RECIPE | EPICURIOUS



Lemon Curd Marbled Cheesecake Recipe | Epicurious image

Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.

Provided by Maggie Ruggiero

Total Time 8 hr (includes chilling)

Cook Time 30 min

Yield 10 servings

Number Of Ingredients 16

1 teaspoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
1 1/3 cups finely ground graham cracker crumbs (5 oz)
1/3 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla
Accompaniment: blueberries
a 9- to 91/2-inch (24-cm) springform pan

Steps:

  • Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
  • Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.
  • Reduce oven temperature to 300°F.
  • Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
  • Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.
  • Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

BLUEBERRY LEMON BREAD - CRYSTALANDCOMP



Blueberry Lemon Bread - CrystalandComp image

I love slicing into a warm, fresh loaf of lemon blueberry bread. So soft and the smell--divine!

Provided by CRYSTALANDCOMP.COM

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 12

Number Of Ingredients 9

1 c of granulated sugar
2 c all purpose flour
1/2 t salt, I used table salt
2 tsp baking powder
2 eggs
1/2 c milk
1/2 c butter, melted (Kerrygold is my favorite)
zest of one medium lemon
1 1/2 c fresh blueberries, washed

Steps:

  • Spray the inside of a loaf pan with cooking spray. I like this coconut oil spray.
  • Preheat your oven to 350 degrees.
  • In a large bowl add all of the dry ingredients; granulated sugar, flour, salt and baking powder.
  • Use a zester and grate into the dry ingredients bowl the zest of the entire lemon. If you don't want a lot of lemon flavor you can just do half or less.
  • If you don't have a lemon you can certainly do lemon extract instead.
  • Use a spoon to mix those dry ingredients and zest together.
  • Set the bowl aside.
  • In a small bowl, crack and whisk your eggs.
  • Add in the milk and whisk it into the eggs.
  • Pour the egg and milk mixture into the flour mixture. Begin to combine it.
  • Now you can add the melted butter. I don't like to add melted butter into the eggs because you do not want it to cook the eggs, ideally. If you want to add the butter to the egg and milk mixture you can, but just be mindful especially if it is really hot butter.
  • Combine the batter. I like to just use a large wooden spoon.
  • Now that all of this is combined it will be easy to gently fold the fresh blueberries in. Be gentle you don't want to smash the berries.
  • Pour the batter into the prepared bread pan and pop it in the oven for sixty minutes or until a toothpick inserted in the middle comes out clean.

Nutrition Facts : Calories 239 calories, CarbohydrateContent 37 grams carbohydrates, CholesterolContent 52 milligrams cholesterol, FatContent 9 grams fat, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 306 grams sodium, SugarContent 19 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat

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