Tyler Florence’s Lemon Blueberry Cheesecake Bars

From Food Network
For the base:
Butter, for greasing the pan
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
For the filling:
16 ounces (regular or light) cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries
Powdered sugar, for dustingPreheat oven to 325 degrees F.

For the base:
Grease the bottom and sides of a 9 by 9-inch baking pan with butter. Cut a 9″ wide piece of parchment.  Place parchment paper in the pan, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until they are 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. When done set aside to cool. Wash the food processor bowl and blade.

For the filling:
To the clean food processor bowl, add cream cheese, eggs, lemon zest, lemon juice and sugar and mix until completely smooth. 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.

Recipe courtesy of Tyler Florence, 2007

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Published in: on September 4, 2016 at 5:42 pm  Leave a Comment  

Quick Rustic Blueberry Tart a la Sophia


1 Trader Joe’s pie crust, thawed
1 lb fresh blueberries, washed and dried
1/4 cup ground almonds
2 Tablespoons granulated sugar
scant 1/2 teaspoon Kosher salt
2 Tablespoons fresh lemon juice
2 Tablespoons coarse sugar (optional)

Preheat oven to 350 degrees F.  Place a piece of parchment on a large baking tray with sides.  Unroll the pastry and smooth together any breaks.  Sprinkle the ground almonds in the center of the pastry in an even layer, leaving a 2″ border all around.  Mix together the sugar and salt and sprinkle half of it over the almonds.  Dump the blueberries in the middle.  Sprinkle with lemon juice and the remaining sugar/salt mixture.  Carefully fold the edges of the crust over toward the center, smoothing over any holes.  If desired, brush the crust with water and sprinkle with coarse sugar. Bake for approx. 35 minutes until the filling bubbles and the crust is as brown as you like it.  Let stand a bit to firm up before slicing.


Published in: on August 30, 2014 at 11:53 am  Leave a Comment  

Berry Topping

Serves 1 or 2

1/2 cup frozen blueberries
2 Tablespoons lingonberry preserves/jam (or your favorite flavor)

Pour blueberries into glass measuring cup, top with preserves/jam.  Microwave for 30 seconds at a time until hot.  Stir well.  Pour over pancakes, waffles, French toast, crepes, pound cake, ice cream, etc. while still warm.


Published in: on April 12, 2014 at 7:31 am  Leave a Comment  
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Karen & Mark’s Fruit Salad with Mint-Lime Syrup

Serves 8

10 cups prepared fruit:  peaches, strawberries, halved grapes, cantaloupe, blueberries
3 Tablespoons lime juice
3 Tablespoons honey
3 Tablespoons brown sugar
3 Tablespoons finely chopped fresh mint.

Stir together the lime juice, honey, brown sugar and mint.  Pour over fruit.  Chill until serving time.

Published in: on August 21, 2011 at 12:35 pm  Leave a Comment  

Sam’s Fruity Smoothie

The kids LOVE this recipe any time of day.

Serves 2

1 ripe banana, broken into pieces
10 frozen strawberries
1/3 cup vanilla low-fat yogurt
1/3 cup orange juice

Blend and enjoy!

Published in: on December 6, 2009 at 1:09 am  Leave a Comment  
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