132258 lemon souffle cheesecake with blueberry topping Recipes

baking mix, sugar, milk, lemon yogurt, eggs, butter, melted, lemon juice, red currant jelly, fresh strawberries, halved, blueberries (fresh or frozen, but thawed )

vegetable oil cooking spray, unsalted butter, melted, graham cracker crumbs, sugar, ground cinnamon, salt, cream cheese, room temperature, sour cream, sugar, eggs, grated lemon zest, pure vanilla extract, blueberries, sugar, unsalted butter, fresh lemon juice, cornstarch

whole wheat flour, baking powder, baking soda, salt, unsalted butter, canola oil, egg, vanilla, reduced-fat cream cheese, sugar, cornstarch, eggs, lemon zest, vanilla, blueberries

white cake mix, instant vanilla pudding mix, eggs, whole milk, oil-vegetable , canola, or corn, vanilla extract, white chocolate bar-finely chopped, grated lemon rind-about 2 large lemons, tubs homestyle cream cheese frosting, frozen cheesecake with strawberry topping-finely diced, lemon curd, fresh rasberries-divided, fresh strawberries-halved

cream cheese, butter, softened, eggs, separated, sugar, lemon juice, cake flour , siffed, warm milk

fine dry breadcrumbs, whole milk ricotta cheese, sour cream, granulated sugar, eggs, all-purpose flour, vanilla extract, grated lemon zest (about 3 lemons), strawberry topping

frozen prepared poundcake (or sugar free angel food cake), lemon, milk, sour cream, topping (can be sugar free ), instant lemon pudding (can be sugar free) or 2 (3 1/2 oz) packages pie filling (can be sugar free), 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

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 )

all-purpose flour, powdered sugar, baking soda, baking powder, milk, sour cream, eggs, butter, melted, lemon juice, freshly grated lemon peel, blueberries (optional), topping ingredients, any fruit you desire such as... fresh or frozen (thawed ) strawberries or fresh or frozen blueberries, thawed

graham cracker crumbs, butter, melted, philadelphia cream cheese, softened, sugar, milk, fresh lemon juice, cool whip topping, thawed, fresh blueberries

fresh blueberries (filling ), sugar, ground cinnamon, water, lemon juice, lemon zest, cornstarch, buttermilk (topping ), unsalted butter, melted and cooked slightly, vanilla extract, all-purpose flour, baking powder, baking soda, salt, sugar, ground cinnamon

all-purpose flour, sugar, baking powder, poppy seed, salt, cinnamon, grated lemon peel, shortening, milk, lemon juice, sugar, cinnamon

flour, sugar, salt, eggs, milk, butter, lemon extract, raspberries, cool whip

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.

sugar, divided, cornstarch, salt, egg yolks, beaten, water, fresh lemon juice, butter, vanilla extract, divided, heavy whipping cream, blueberry muffins , torn into bite sized pieces. (about 12 cups), fresh blueberries, blueberries, & lemon-peel curl (to garnish ), in a large saucepan , combine 2 cups sugar, corstarch, and salt, mixing well., add egg yolks and water to sugar mixture, whisking well to combine., cook over medium heat, stirring often until mixture thickens , about 15-20 minutes. remove from heat., add lemon juice , butter, and 2 tsp vanilla, stirring well., cover and refrigerate at least 2 hours ., in a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form., add remaining 1 tsp vanilla and beat until stiff peaks form., in the bottom of a trivle bowl, layer half of the blueberry muffins., top muffins with 3 cups blueberries. top blueberries with half of whipped cream., top whipped cream with two thirds of lemon mixture., top remaining 3 cups blueberries and remaining blueberry muffins., in a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine., spread over muffin layer ., garnish with additional blueberries and a lemon-peel curl if desired.

all-purpose flour, sugar, baking soda, salt, eggs, separated, buttermilk, grated lemon peel, lemon juice, melted butter or margarine, maple syrup, blueberries, rinsed

all-purpose flour, butter, softened, sugar, chopped walnuts, grated lemon peel, all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, eggs, unsalted butter, melted, buttermilk, grated lemon zest, fresh blueberries, fresh raspberries