NO-BAKE BLUEBERRY CHEESECAKE BARS
I saw this in the NY Times on July 23, 2008 in "The Minimalist" column by Mark Bittman, and I'm posting it here for safe keeping. Some of the suggestions/comments from the article are 1) drain any liquid from ricotta cheese, if watery 2) the cheese mixture is "deliciously creamy when first produced, but sets up well once chilled," 3) the bars should become sturdy enough to cut (carefully) and sit up staight on a plate 4) If you don't find this sweet enough, you may want to add up to 1/4 cup sugar instead of increasing the honey, because you don't want the honey flavor to become overpowering, 5) Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; chopped raisins or chocolate chips, and 6) You could make a berry sauce (just cook berries with a little water and sugare) and spoon over the cheesecake. The "cooking time" refers to how long you should chill before serving. Any comments/suggestions are welcome!
Provided by SGpratt
Categories Cheesecake
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine crushed graham crackers, nuts if using, and melted butter.
- Press evenly into a bottom of an 8-or 9-inch square pan (glass is recommended) to form a crust about 1/4 inch thick.
- Put crust in refrigerator until ready to use.
- Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta cheese, honey, lemon rind and salt. Blend until smooth.
- Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top.
- Cover with fresh blueberries and chill for at least an hour or until set.
- Cut into square or bars and serve.
Nutrition Facts : Calories 339, Fat 20.9, SaturatedFat 11.2, Cholesterol 58.4, Sodium 308.4, Carbohydrate 31.9, Fiber 1.5, Sugar 16.8, Protein 7.3
LEMON BLUEBERRY CHEESECAKE BARS
Steps:
- Preheat oven to 325 degrees F.
- Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
- Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
- Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
BLUEBERRY CHEESECAKE BARS- NO BAKE
i love mark bittman's simple tasty recipes. this is great on a hot summer day. taste the batter- if it's not sweet enough you can add up to 1/4 cup sugar.
Provided by chia2160
Categories Cheesecake
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine crushed graham crackers, nuts if using, and melted butter.
- Press evenly into bottom of an 8- or 9-inch square pan (glass is good) to form a crust about 1/4-inch thick.
- Put in refrigerator until ready to use.
- Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth. taste and add sugar, to taste.
- Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top.
- Cover with fresh blueberries and chill for at least an hour, or until set.
- Cut into squares or bars and serve.
Nutrition Facts : Calories 340.5, Fat 21.1, SaturatedFat 11.9, Cholesterol 58.3, Sodium 329.7, Carbohydrate 31.5, Fiber 1.4, Sugar 15.9, Protein 7.8
ULTIMO'S NO-BAKE BLUEBERRY SQUARES
This is an excellent no bake cheesecake dessert with blueberries. Easy to make, and looks beautiful when served.
Provided by U L T I M O B A K E R X
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
- In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 28.2 g, Cholesterol 30.7 mg, Fat 15.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 9.9 g, Sodium 170.2 mg, Sugar 23.1 g
NO-BAKE BLUEBERRY CHEESECAKE BARS
There are those who may not find this sweet enough, and if that's the case I recommend adding a quarter cup or so of sugar instead of increasing the honey, because you don't want the honey flavor to become overpowering. Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; or chopped raisins or, I suppose, chocolate chips. I prefer the straight honey-lemon combination, unadulterated.
Provided by Mark Bittman
Categories easy, quick, snack, cookies and bars, dessert
Time 1h20m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Combine crushed graham crackers, nuts if using, and melted butter. Press evenly into bottom of an 8- or 9-inch square pan (glass is good) to form a crust about 1/4-inch thick. Put in refrigerator until ready to use.
- Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth.
- Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Cover with fresh blueberries and chill for at least an hour, or until set. Cut into squares or bars and serve.
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- Place 1/2 cup of the cream in a microwave-safe container. Sprinkle the unflavored gelatin over the cream. Let sit for 5 minutes, then microwave at HI for about 30 seconds or until cream is very hot. Stir well to dissolve the gelatin.
- Place softened cream cheese in a medium bowl and beat with an electric mixer until smooth. Add the confectioner's sugar and vanilla. NOTE: I found 1/4 cup + 2 tbs of confectioner's sugar was the right amount of sweet for me, but start out at 3 tbs or 1/4 cup and taste it, adding more if you need it--there's no raw eggs so you won't get sick tasting the filling!
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