140 lemon blueberry cheesecake Recipes

vanilla wafers, crushed (40-45 cookies), butter, melted, lemon zest, cream cheese, softened, carton ricotta cheese, sugar, cornstarch, eggs, half and half, lemon juice, lemon zest, vanilla, blueberries to garnish , optional

sugar, cornstarch, water, fresh blueberries or 1 1/4 cups frozen blueberries, lemon juice, graham cracker crumbs (about 36 squares), sugar, ground cinnamon, butter, melted, sugar, cheesecake flavor instant pudding and pie filling mix or 1 (3 1/2 oz) package vanilla instant pudding mix, heavy whipping cream, milk, vanilla extract

sugar, cornstarch, water, fresh or frozen blueberries, lemon juice, graham cracker crumbs (about 36 squares), sugar, ground cinnamon, butter, melted, sugar, instant cheesecake or vanilla pudding mix, heavy whipping cream, milk, vanilla extract

freshly washed blueberries (fresh is better than frozen, texture-wise), neufchatel cheese (low-fat cream cheese), sugar-free lemon gelatin, cool whip lite, angel food cake, cubed (1/2 of a round cake or a whole loaf-shaped)

shortbread crumbs (about 20 to 25 shortbread cookies finely crushed), unsalted butter, melted, generously butter a 9-inch springform pan ., combine the shortbread crumbs and the butter in a bowl and mix well., pack the crumbs into the pan , making sure to spread them about a quarter of the way up the sides of the pan., place the crust in the refrigerator while you prepare the filling ., cream cheese, at room temperature, sugar, eggs, egg yolk, heavy cream, grated lemon zest, fresh lemon juice, all-purpose flour, vanilla extract, salt, ripe blueberries

shortbread crumbs (about 20 to 25 shortbread cookies finely crushed), unsalted butter, melted, cream cheese, room temperature, sugar, eggs, egg yolk, heavy cream, grated lemon zest, freshly squeezed lemon juice, all-purpose flour, vanilla extract, salt, ripe blueberries

duncan hines bakery style blueberry muffin mix, butter or 1/4 cup margarine, pecans, finely chopped, cream cheese, softened, sugar, egg, lemon juice, lemon , rind of, grated

king arthur unbleached all-purpose flour, old-fashioned oats, brown sugar, chopped walnuts, cold butter, cubed, one 3 ounces) cream cheese, softened, sugar, egg, sour cream, lemon juice, grated lemon peel, seedless raspberry jam, fresh blueberries

graham cracker crumbs, sugar, butter or 1/4 cup margarine, melted, cream cheese, sugar, cornstarch, eggs, egg yolk, whipping cream, vanilla extract, shredded lemon peel, fresh blueberries

yogurt, advocaat, lemon-flavored vodka, vanilla sugar, blueberry preserves

cream cheese, softened, heavy cream, eggs, granulated sugar, cornstarch, vanilla extract, lemon juice, sour cream, sweet butter, melted, fresh blueberries, powdered sugar

graham cracker crumbs, unsalted butter, sugar, cream cheese, sugar, all-purpose flour, organic valley grade a extra large brown eggs, organic valley reduced-fat milk, vanilla extract (organic ), lemon zest (organic ), blueberry preserves (organic )

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

water, granular sucrolose sweetener (such as splenda ), cornstarch, blueberries, mashed, lemon juice, half-and-half, milk, granular sucralose sweetener (such as splenda ), sugar-free french vanilla liquid coffee creamer, fat-free , sugar-free cheesecake pudding mix, vanilla extract

shortbread , crumbs, unsalted butter, melted, cream cheese, at room temperature, sugar, eggs, egg yolk, whipping cream, grated lemon zest, fresh lemon juice, all-purpose flour, pure vanilla extract, salt, ripe blueberries , picked over (preferably tiny wild blueberries), raspberry curds (luscious raspberry curd)

prepared graham cracker crusts or 1 prepared granola cereal, crust, soft tofu, cubed, cream cheese, softened and cubed, milk, sugar, fresh lemon juice, zest of 1 lemon, blueberries, sugar, fresh lemon juice, water , as necessary

butter or margarine, crushed graham crackers, sugar, frozen unsweetened blueberries, sugar, cornstarch, kight corn syrup, water, lemon juice, cream cheese, milk, sugar, eggs

graham cracker crumbs, butter, melted, sugar, vegetable cooking spray, less-fat cream cheese, fat-free cream cheese, sugar, all-purpose flour, salt, eggs, egg whites, light sour cream, vanilla extract, grated lemon rind, fresh or frozen blueberries, fat-free frozen whipped topping, thawed, light sour cream