Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFruit - Blueberry-lemon Cheesecake Bars
Famous Authors (View All Authors)
Fruit - Blueberry-lemon Cheesecake Bars Post by :helloworld Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1964

Click below to download : Fruit - Blueberry-lemon Cheesecake Bars (Format : PDF)

Fruit - Blueberry-lemon Cheesecake Bars

Blueberry Filling:
1 cup blueberries, chopped
1/4 cup orange juice
2 tablespoons sugar
2 teaspoons cornstarch

Crumb Mixture:
1 1/4 cups all-purpose flour
3/4 cup old fashioned or quick-cooking oats
3/4 cup firmly packed brown sugar
1/2 cup chopped nuts
1/2 cup butter

Cream Cheese Filling:
1 (8-ounce) package cream cheese, softened
2 eggs
1/2 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel


Preheat oven to 350*F (175*C). Lightly grease the bottom of a 13 x 9 x 2-inch pan. Set aside.

In a small saucepan combine blueberry filling ingredients; stir until corn starch is dissolved. Cook over medium heat, stirring constantly until thick and bubbly, about 5 minutes. Set aside to cool slightly.

In a large bowl, combine all crumb mixture ingredients except butter; mix well. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture firmly in bottom of prepared baking pan. Bake for 10 minutes.

In a medium bowl mix together the cream cheese filling ingredients with electric mixer on medium speed until well blended; pour into baked crust. Spoon blueberry filling over cream cheese filling, swirl with knife to marbleize. Sprinkle reserved crumb mixture over filling.

Bake 20 to 25 minutes or until lightly browned. Cool completely. Cut into bars.

Makes about 36 bars.
If you like this book please share to your friends :
NEXT BOOKS

Fruit - Blueberry -  Blueberry-lemon Cream Cheese Pound Cake Fruit - Blueberry - Blueberry-lemon Cream Cheese Pound Cake

Fruit - Blueberry -  Blueberry-lemon Cream Cheese Pound Cake
2 cups granulated sugar 1/3 cup butter (or 1/2 cup light butter) -- softened 4 oz. 1/3 less-fat cream cheese -- softened 3 large eggs 1 large egg white 3 cups all-purpose flour -- divided 2 cups fresh or frozen blueberries 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 carton lemon low-fat yogurt -- (8-ounce) 2 teaspoons vanilla extract Cooking spray 1/2 cup powdered sugar 4 teaspoons lemon juice Preheat oven to 350 degrees. Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a
PREVIOUS BOOKS

Fruit - Blueberry-almond Streusel Muffins Fruit - Blueberry-almond Streusel Muffins

Fruit - Blueberry-almond Streusel Muffins
2 1/2 cups all-purpose flour 1 cup granulated sugar 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup 2% low-fat milk 1/2 cup low-fat buttermilk 1/3 cup light Ricotta cheese 2 tablespoons vegetable oil 1 tablespoon vanilla extract 1 teaspoon almond extract 3 large egg whites 1 1/3 cups blueberries Cooking spray 1/4 cup all-purpose flour 1/2 cup finely chopped almonds 1 tablespoon brown sugar 1 tablespoon reduced-calorie stick margarine -- melted Preheat oven to 400º. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT