My Recipe Box - Lemon Cheesecake

Delicious served with lemon curd.

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. lemon zest

1 Tbsp. fresh lemon juice

1/2 tsp. vanilla extract - I use lemon extract

2 eggs beaten

1 ready-to-use graham cracker crumb crust (6 oz.) - I use gluten free Kinnikinnick 

INSTRUCTIONS

Heat oven to 350°F.
Beat first 5 ingredients in large bowl with mixer until blended. Add eggs; mix just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.

My Recipe Box - Mousse

OMG this is delicious and so easy! MOUSSE!

Source

INGREDIENTS
1 cup whipping cream (heavy cream (not pre-whipped))
4 oz cream cheese (at room temperature (1/2 block))
1 tsp vanilla or lemon extract
zest and juice from one fresh lemon
1/4 cup sugar I tend to use a little less
fresh berries: blueberries (strawberries or raspberries)

INSTRUCTIONS
Using a mixer whip the cream until it is stiff and peaks form. Transfer to a clean bowl and set aside.
Using a mixer cream together the cream cheese, vanilla, sugar, lemon zest and lemon juice (and whatever fruit you choose) until the mixture is smooth.
Then gently fold in the whipping cream, and stir until combined.
Transfer to pretty serving dishes and garnish with fresh berries and lemon zest or chocolate.

I improved my presentation (I watch too many cooking shows!!!) by using the Betty Crocker decorating kit found at the $ store!!

How good would this be with some lemon curd dotting this!!!

Another no bake mousse option - Greek yogurt pumpkin cheesecake mousse

UPDATES

I have since made numerous versions of this - all with good results. So experiment!

I have made it with:

Cranberries - process until smooth

Mandarins - zest and juice

Raspberries - Nov 2022

Chocolate orange - melt chocolate in double boiler

Limes/lemons - zest and juice

Chocolate

Liqueurs

Blood Orange - March 2021 

TOPPINGS

Cookies

Flake bars

Chocolate

Nov 2022 - salted caramel

My Recipe Box - Lemon Blueberry Loaf

I've made many blueberry loaves over the years but I think this is the best tasting yet.  I did think the icing/glaze was a little sweet, but it was a hit with John.

This was on the Betty Crocker website.

Glazed Lemon-Blueberry Loaf

Blogger Arlene Cummings of Cooking With Sugar shares a delicious loaf that can be enjoyed any time of the day.Learn to make this recipe with our how-to article.

• Prep Time15 min
• Total Time3 hr 15 min
• Servings12

Bread
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream or plain yogurt
Grated peel and juice of 1 lemon
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup fresh blueberries

Glaze
1 cup powdered sugar
2 teaspoons whipping cream or milk
1 teaspoon lemon extract

• Heat oven to 350°F. Grease bottom only of  9x5-inch loaf pan with shortening or cooking spray.
• In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder. Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.

For added lemon flavor, sprinkle some extra grated lemon peel over the glazed loaf.
Wrap the cooled loaf tightly in plastic wrap and store at room temperature up to 4 days or refrigerate up to 10 days.

Recipes Found This Week

Simple Indian cabbage dish from Chow and Chatter.

Asian slaw ponzu dressing from Steamy Kitchen.

Lemon blueberry yogurt loaf three of my favourite things in one!

Wonton soup with rice noodles