How To make Lemon Cream Cheese Pie with Blueberries
8 ounces nonfat cream cheese
at room temperature
14 ounces nonfat sweetened condensed milk :
canned
1/2 cup fresh lemon juice
1 teaspoon grated lemon rind fresh, optional
1 teaspoon vanilla extract
1 pie crust, graham cracker crumb :
prepared 8-inch
(shortbread or choc wafer) 1 pint fresh blueberries -- cleaned
Variations: fresh strawberries, blackberries or raspberries.
Recipe: Beat the cream cheese until fluffy. Continue to beat as you slowly pour the condensed milk into the cream cheese. Beat until smooth. Stir in lemon juice, lemon peel and vanilla. Pour into prepared crust.
Puree 1/3 cup blueberries or other fruit. Drizzle on top of prepared pie. Run a knife throughout the pie to create a swirled effect. Refrigerate for 3 to 4 hours. Top with remaining blueberries or other fruit. Makes 6 servings.
Source: "The Lemon Lovers Cookbook"
Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas" on the www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas Morning News
Busted by Kitchen PATh Per Serving MC 321 cals, 10.2 g fat 28.7% cff
How To make Lemon Cream Cheese Pie with Blueberries's Videos
How to Make Blueberry Cream Cheese Pie | Blueberry Cream Cheese Pie Recipe
Today's episode is about how to make blueberry cream cheese pie. This pie is so crispy and delicious.
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Ingredients you will need:
For the dough:
2 cups plain flour
2 tbsp white sugar
¼ tsp salt
½ cup cold unsalted butter
½ cup cold fresh milk
For the cream cheese filling:
250g cream cheese, room temperature
½ cup white sugar
½ tsp vanilla extract
For the blueberry filling:
1 cup blueberries
½ cup water
¼ cup white sugar
1 tbsp cornflour mixed with 1 tbsp of water
¼ tsp vanilla extract
1 tsp lemon juice
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HOW TO MAKE BLUEBERRY LEMON CREAM CHEESE DUMP CAKE RECIPE VERY EASY| INSPIRED BY BEVERLY BLACK
HOW TO MAKE BLUEBERRY LEMON CREAM CHEESE DUMP CAKE RECIPE VERY EASY| INSPIRED BY BEVERLY BLACK
Hey Youtube, lets make a blueberry lemon cream cheese dump cake recipe very easy with only 4 ingredients. This dessert is great for family gatherings, special occasions, and holidays.
This recipe was inspired by @BeverlyBlack
Recipe
1 box of yellow or white cake mix
1 20 oz. can of lemon pie filling
1 20 oz. can of blueberry pie filling
8 oz. Philadelphia cream cheese softened
Parkay Butter
Preheat oven to 350, spray 9 × 13 baking dish, spread the lemon pie feeling evenly
across the cake mix, cut the cream cheese and small pieces and lay on top of the pie filling, open cake mix and spread on top of dry ingredients evenly add pieces of butter on top, baking until golden Brown depending oven dependent for 35 to 45 minutes enjo
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Blueberry Cake with Lemon Cream Cheese Frosting
This is the blueberry cake I make when I want to go all out! It's always recieved with gasps of delight when the first slice is pulled out. :)
The crumb is soft and plush, infused with a subtle hint of lemon which goes so well with blueberries. The slight tang of cream cheese frosting is a perfect match for this cake and takes it over the top.
Stays fresh for 5 whole days.
PRINT RECIPE:
Blueberry cheesecake recipe | no bake blueberry cheesecake recipe
#Blueberrycheesecakerecipe
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Ingredients :
For cheesecake :
Gelatin : 2 to 2 and 1/2 tea spoons
Water : 100ml / around 1/2 cup
Biscuits : 180 grams
Unsalted melted butter : 100 grams / 1/2 cup
Heavy cream/whipping cream : 200 grams / 1 cup
Cream cheese : 200 grams /1 cup
Icing sugar or powdered sugar : 100 grams /3/4 cup
Lemon juice : 2 tea spoons
For blueberry topping
Blueberries : 200 grams
Water : 100ml
Sugar : 2 to 3 tablespoons
Lemon juice : 2 tea spoons
Gelatin : 1 tsp
Lemon Cream Cheese Pie Recipe
Vea este video en español -
SUB HERE -
This pie is ultra easy to make and it is also a huge hit. If you like lemon pie you will love this. You can either leave it in the fridge
overnight or you can freeze it like I did. Enjoy!
Serves eight
1 Graham cracker or cookie pie shell
8 oz. cream cheese -- room temperature
14 oz. can of condensed sweetened milk
½ tsp. lemon zest
½ tsp. vanilla extract
½ cup of freshly squeezed lemon juice
Berry Coulis - optional
Place the cream cheese in a bowl and cream it.
Slowly add the condensed milk, while you are beating the cheese.
Add the zest, vanilla and lemon juice. Mix well.
Pour the filling into a graham cracker pie shell. If you are using a coulis, drizzle it on the pie and marble it with the tip of a knife.
Loosely cover the pie pan with aluminum foil -- making sure not to touch the filling. Place it in the fridge overnight or freeze it for at least 6 hours.
Serve and enjoy!
Pie no coulis - CALORIES 380.98; FAT 20.43 grs (sat 9.74; mono 7.75; poly 0.94); PROTEIN 7.12 grs ; FIBER 0.49 grs; CARBS 44.51 grs; CHOLESTEROL 49.04 mg; IRON 0.83 mg; SODIUM 268.40 mg; CALCIUM 179.44 mg
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The Hidden Secrets to Blueberry Lemon Cream Cheese Dump Cake
The Hidden Secrets to Blueberry Lemon Cream Cheese Dump Cake (Series Video # 2) #dumpcake
#food #baking #blueberry #creamcheese #dessert
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