Best 3 Just2bleu Lemonberry Cheesecake By Bird Recipes

LIGHT LEMONY BERRY CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
• Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
• In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
• Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.

GOAT CHEESECAKE WITH LEMON CURD AND RASPBERRIES (BY BIRD)

Steps:

• FRESH LEMON CURD: In a double boiler, over medium heat, whisk all the ingredients together. Cook the sauce until thick, about 10 to 12 minutes, stirring constantly. Remove from the heat and cool. Makes about 1 ½ cups of Lemon Curd.
• CAKE: Preheat the oven to 350 degrees F. In a small mixing bowl, combine the butter and graham cracker crumbs together. Press the crust into the bottom of the prepared pan.
• In an electric mixer, beat the cream cheese until smooth and creamy, about 5 minutes. Beat in 1 cup sour cream, Goats cheese, and sugar until the mixture is smooth, about 2 to 3 minutes. Scrape the sides of the bowl occasionally.
• Beat in the eggs, one at a time. Add the vanilla and lime juice and continue to beat until the batter is full incorporated and smooth. Pour mixture into the prepared pan. Then place the pan into a waterbath. (a waterbath is a pan larger than the cake pan, filled with water half the height of the cake pan).
• Bake for 1.5 hours, or until the center reaches 147F with an instant read digital thermometer. Remove the cake pan from the larger pan and set aside to cool on a rack.
• Run a knife between the cake and the rim of the pan. Do not release the spring. Refrigerate a minimum of 4 hours.
• SAUCE: In a small bowl, whisk together the 1/2 cup sour cream and Grand Marnier. Spread over the top of the cake. Serve the cake with the lemon curd and some fresh raspberries.

LEMON BLUEBERRY CHEESECAKE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill. , In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight., For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly. , Transfer to a blender; cover and process until smooth. Refrigerate until chilled., Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers.