Mushroom, Tomato and Camembert Tarts Recipes

Marcus of Ile De France sent me a sample of Camembert to try out. This mild soft and creamy cheese which has a wonderful aromatic mushrooms and nutty undertones is crafted in Normandy from local RBST free pasteurized cow milk. The herds spend most of their time outside, grazing in the fields of Normandy; known for its temperate climate and rich soil.

I made these wonderful tarts with the mushroom and tomato and pair it with the camembert. The combination of flavors is just great and this one is a real winner. Why not try this out for your coming Thanksgiving gathering or Christmas party. I am pretty sure it will be a crowd pleaser.

Ingredients for pastry

2 cups all-purpose flour
10 tbsp cold unsalted butter, cut into cubes
1 tsp of salt
6 tbsp ice water (more or less)

1. Pulse in a food processor the flour, butter, and salt just until the mixture resembles a coarse meal with some small (pea-size) butter lumps.
2. Slowly drizzle in the ice-water, one tbsp at a time. Squeeze a small handful of the dough, if it doesn’t hold together; add more ice water. Do not overwork the dough, or the crust will be tough.
3. Turn the dough out onto a work surface. Gather the all dough together and wrap it up with plastic wrap and let it rest in the fridge for an hour.

Ingredients for Filling

1 pound of button mushroom – wipes with a wet paper towel and slice thinly
2 shallots – sliced thinly
1 clove garlic – chopped
3 tomatoes – slice thinly
4 slices of roasted turkey - cut small
1 cup milk
3 eggs
4 oz of Camembert cheese – slice and cut into cubes
Salt and pepper to taste
Some chopped parsley for garnish

1. Heat up about 2 tbsp of olive oil in a sauté pan. Add in turkey, shallots and garlic. Sauté until fragrant and lightly brown.
2. Add in the sliced mushrooms and continue to sauté until lightly brown and the mushroom liquid evaporated. Season with some salt and pepper. Dish out and let it cool down slightly.
3. Lightly whisk eggs and milk until combined. Add in some salt and pepper to taste and set it aside.
4. Roll out the pastry and line it on the tart pans. Divide the mushroom equally among the tart shells. Top it with the cheese and slice tomatoes. Pour the custard mixture into the shells.
5. Bake in a pre-heated 350 degree oven for 35 minutes or until brown.

Raspberry Cheesecake Slice Recipes

It's already August and soon summer will come to an end. I try to enjoy all the locally grown fruits as much as possible. Each trip to the produce place I will haul back way too much fruit for the 2 of us but everything just look so fresh and good and I just can't resist it. We like to eat them fresh but fruit like berries doesn’t last too long. They will dries up pretty fast in the fridge so I tried to put it in dessert and baking. For this cheesecake you can use any type of summer fruits like blueberries, strawberries, cherries, blackberries etc.

Crust:

150 gram Oreo cookies – crushed
50 grm melted butter

Cheesecake filling:

500 grm cream cheese
120 grm sugar
2 eggs
1 tbsp flour
80 grm sour cream
Zest and juice of a lemon
6 oz fresh raspberry

1. Prepare and greased an 8” x 8” square baking pan. Line it with parchment paper or aluminum foil and left some overhang on the side (for easy removal later on) Pre-heat the oven to 325 degree F.
2. Combined Oreo cookies crumbs with melted butter. Press into the base of the baking pan and let it chill in the fridge while you prepare the filling.
3. Beat cream cheese, sugar, flour, lemon zest and juice until smooth. Beat in eggs, one at a time and lastly add in the sour cream. Mix until well combined.
4. Pour mixture into prepared base, sprinkle the raspberries and bake the cheesecake for an hour. Allow it to cool complete before slicing. Serve chilled.

Spinach Loaf Recipes

This is something very similar to my Blueberry Cream Cheese Loaf but instead of sweet I made it into savory loaf. For the filling I just used whatever I can find in my fridge. As usual I used the Pillsbury bread stick dough. I tell you, this bread dough is really handy if you want to bake something quick.

Ingredients:

1 tube of Pillsbury bread sticks dough
4 oz of frozen chopped spinach – thawed and squeeze out the water
4 slices of ham – cut into cubes
2 tbsp of light mayo
3 tbsp of light cream cheese
1 tomato – cut into small cubes
1 shallot – slice thinly
1 egg yolk
½ cup of shredded cheese – any kind
Salt and pepper to taste

Egg wash

1 egg white – beaten

1. Preheat over to 350 degree F. In a bowl combined spinach, ham, cream cheese, mayo, tomato, shallot, egg yolk, salt and pepper. Mix really well and set it aside.
2. Remove breadstick dough from the tube, unroll it and separate the dough and you will have two rectangles. Join the dough up by placing both dough rectangles horizontally on a lightly greased baking sheet. Press the steam together (refer to pix 1)
3. Spread the filling onto the centre of the dough. Sprinkle some shredded cheese on top of the filling (pix 2) Separate the dough perforations up to the cheese mixture (You might need a scissors for this) slightly pull and stretch the dough strips.
4) Start from the top and bring and braid dough strip to cover the filling. Make sure to tuck and seal both ends of the loaf (pix 3)
5) Beat the egg white and brush it all over the loaf. Sprinkle the remaining shredded cheese on top. Bake for 25 minutes or until golden brown.

(pix 1)

(pix 2)

(pix 3)

Hummingbird Cake Recipes

The Hummingbird cake is a true Southern cake and it is beautifully moist and delicious. This is one of my favorite cakes as it kind of reminds me of carrot cake which has all my favorite ingredients like bananas, pineapple and nuts in it. The cream cheese frosting gives an extra tangy sweetness to it. It is still a bit of mystery on where its usual name came from. But there are many theories about the origin of this cakes name.

Some say this cake earned its name because people will hum with delight while eating this cake. Another theory is that it's as sweet as the sugared water used to attract the Hummingbird. Whatever it may be, I do know one thing for sure is that the cake is so good and if you are looking for a cake to bake this would be the one.

Ingredients:

1 ¾ cups flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
3 large eggs
¾ cup firmly packed dark brown sugar
½ cup vegetable oil
1 ½ cups mashed bananas
½ cup crushed pineapple
1/4 cup pineapple juice
2/3 cup chopped pecans or walnuts

Cream Cheese Frosting:

1 cup icing sugar
3 tbsp butter
80 grm cream cheese
1 tbsp lemon juice

1. Pre-heat oven to 350 degree F. Grease and line an 8” square or round baking pan with parchment paper.
2. Sift all the dry ingredients and set it aside. In another mixing bowl, combined eggs, brown sugar, oil, bananas, pineapple juice and crushed pineapple. Stir all the ingredients together until well mix.
3. Add in the sifted ingredients into the eggs mixture. Mix until combined and lastly add in the nuts. Pour the mixture into prepare baking pan and bake in the oven for an hour or until golden brown and the skewer inserted into the centre of the cake comes out clean.
4. Remove the cake from the oven; let the cake cool completely on a wire rack before spreading on the cheese frosting.
5. For the cream cheese frosting, put all the ingredients in a mixer and beat until smooth and creamy. Spread it on the cake.

Strawberry Bull’s eye Cheesecake Recipes

Nancy invted us over for dinner on Easter. As usual she asked me not to cook anything except to bring a dessert over. So I made this cheesecake for the occasion. They were delightful to make. The pink layers were flavored with strawberry jam and essence. Overall, this cheesecake isn’t too sweet. The crust is a perfect balance to the richness of the cheesecake. I made some strawberry and blueberry compote to go with the cheesecake too.

Ingredients for the crust:

2 cups of graham cracker crumbs
¾ stick/6 tbsp of melted butter
2 tbsp of sugar

Ingredients for the filling:

2 block of 8 oz cream cheese (I used 1/3 fat free cream cheese)
1 can of 14 oz condensed milk
Juice and zest of 1 lemon
3 eggs
2 tbsp of flour
4 tbsp of sour cream
4 tbsp of strawberry jam
½ tsp of strawberry essence
A few drop of pink coloring

1. Line ann greased an 8” spring form pan with parchment paper. Wrap the outside of the baking pan with some aluminum foil. This is to prevent water from seeping in while baking. Pre-heat the oven to 325 degree F.
2. In a mixing bowl, mix the crumbs, sugar and melted butter together. Press it firmly into the bottom of the baking pan and bake in the oven for 15 minutes. Remove and set it aside. Begin to boil a large pot of water for the water bath.
3. Meanwhile, cream the cheese and condensed milk until well mixed. Add in eggs one at a time. Mix until incorporated and scrape down the bowl occasionally. Add in the flour, sour and mix well.
4. Add in the lemon zest and lemon juice. Mix well. Take ½ of the cheesecake batter and place it in another mixing bowl. Stir in the strawberry jam, strawberry essence and a few drop of the pink coloring. Mix until well combined.
5. Drop about 4 tbsp of the white batter to the middle of the baking pan. Follow by the pink color mixture on top of each other. Proceed to do the same to the rest of the batter. Do not stir, swirl or shake the pan. The batter will spread on it own.
6. Place the baking pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake 45 to 55 minutes or until the center is set. Do not over bake.
7. Turn off the heat and leave the cake in the oven with the door ajar for 45 min. Remove the cake from oven and chill for 4 hours or overnight before serving.

Spaghetti Alla Carbonara Recipes

There are so many varieties of carbonara that it is hard to sort them out. Typically carbonara is made with pancetta (Italian bacon), egg yolks, and parmesan cheese mixed in spaghetti. In the US, sometimes cream is used in this pasta recipe, but this is not typical in Italy. I like to make this pasta dish when I ran out of idea of what to prepare for dinner. All you need is just a few ingredients to pull off this rich, cheesy and satisfying meal.

Ingredients:

½ packet of Spaghetti or pasta of your choice
4 slices of pancetta (you can substitute it with bacon) – cute into cubes
2 cloves garlic – smashed
½ cup grated parmesan cheese
2 egg yolks
1 tsp freshly ground black pepper

1. Heat a bit of olive oil in a frying pan over medium heat; cook the pancetta along with the garlic until the pancetta is brown and crispy. Discard the garlic and add in the black pepper and stirring occasionally until fragrant.
2. Transfer the pancetta mixture into a big bowl and let it cool down a bit. Stir in the cheese and egg yolks. Mix until well combined and set it aside.
3. Meanwhile bring a pot of salted water to boil. Cook the pasta until al-dente. Reserve about ½ cup of pasta water.
4. Drain the pasta and toss it right into the eggs mixture. Toss till combined adding the pasta water a bit at a time to create a creamy sauce. Taste for seasonings.
5. Serve immediately.

Note: I didn’t add any salt to this dish as with the pancetta and parmesan cheese the pasta is salty enough. Since I have some roasted tomatoes I garnished the pasta with it.

Baked Pasta Casserole Recipes

I was cleaning up my pantry the other day and notice that there are so many different types of leftover pasta (a handful of each) and the boxes are taking too much space in my pantry. I have to find ways to use it all up. Since I am into one dish meal nowadays I decided to make this pasta casserole with whatever I have in my pantry and fridge. Baked pasta is a great dish for any buffet party or a lunch and dinner at home. It is always good to serve it with a fresh salad.

Ingredients:

1/2 pound of small dry pasta – I used ziti, penne and small shell pasta
1 can of tuna – packed in water
2 tomatoes – cut into 1/2” cubes
8 oz artichoke hearts – drain water and halve
1 onion – cut small
3 cloves garlic – chopped
1 1/2 cup of grated cheese – any type
1 tbsp flour
1 1/2 cups of milk
2 eggs – beaten
Some chili flakes
Salt and pepper to taste

1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet, add in 2 tbsp of olive oil, sauté the onions and garlic until fragrant and lightly brown. Add in the flour. Stir well for 30 second and add in the milk. Continue to stir until the milk thickens and comes up to a boil.
3. Add in one cup of the grated cheese, chili flakes, salt and pepper. Once the cheese melted turn off the heat. Add in the tomato, artichoke hearts, tuna, cooked pasta and eggs. Stir gently to combine.
4. Spoon the mixture into a casserole dish, sprinkle the balance grated cheese on top and bake in a pre-heated 375 degree F oven for 30 minutes or until the casserole is bubbly and the top brown. Serve warm.

Note: If you can’t find artichoke hearts you can always replace it with green peas, blanched vegetables like asparagus or broccoli.

Baked Cheesy Chicken Rice Recipes

During winter I like making meals using the oven as this way I am able to warm up the kitchen at the same time. This baked rice is a great one dish meal as it is fuss free and with very few ingredients which I have it in my fridge and pantry all the time. Nothing is more comforting than digging into this cheesy baked rice in our cold winter weather

Ingredients:

3 cups of cooked rice
4 tbsp cream of mushroom soup
¾ cup of water
2 shallots or ½ onions – sliced thinly
3 cloves of garlic – chopped
1 chicken breast – cut into small cubes and marinate with some salt and pepper
1 cup of broccoli florets
1 cup of small cube carrots
¾ cup of green peas
½ cup cubes cheddar
½ cup grated Swiss cheese
A few slices of mozzarella cheese
Some chili flakes
Salt and pepper to taste

1. In a medium saucepan bring some water to boil. Blanch carrots and broccoli florets for 20 second. Drain and set it aside. In a bowl mix the mushroom soup with 3/4 cup of water and set it aside.
2. In a deep frying pan heat up about 2 tbsp of olive oil. Add in shallots and garlic and stir-fry until fragrant and lightly brown. Add in the chicken and stir-fry until it changes color.
3. Add in the mushroom soup mixture and bring it up to boil. Turn off the heat and add in cheddar and stir until melted. Add in chili flakes, salt and pepper.
4. Next add in blanched broccoli, carrots and green peas. Stir well. Lastly put in the rice and stir until well mixed. Check seasonings.
5. Put the rice mixture into a casserole dish. Top it with Swiss cheese and lastly mozzarella cheese.
6. Baked in a pre-heated 400 degree F oven for 30 minutes or until bubbly and the cheese topping brown. Serve warm.

Homemade Cheese Crackers Recipes

I love cheese crackers especially Cheez-It I can eat it just like that or even put it in my soup. Why bake my own cheese crackers when I can just buy a box of it? Well, I simply like the idea that I am able to bake something I like to eat and also it’s much healthier without all the preservatives. These homemade cheese crackers are the most tender, rich, buttery, cheesy crackers you have ever eaten. It involves very little fuss. Just put everything in the food processor, roll out the dough, cut it and then bake it.

Ingredients:

1 stick butter (113 grm) – at room temperature
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups Flour
3/4 tsp salt
1/2 tsp of black pepper
1 tsp cayenne pepper (less if you prefer less spicy)
1 tsp of paprika
2 tbsp of cold water (more or less)

1. Preheat your oven to 325 degree F. Line a baking sheet with some parchment paper.
2. Put all the above ingredients except water in a food processor. Pulse until it resembles coarse bread crumbs. Slowly add in one tbsp of cold water or a bit more until the mixture comes together into a ball.
3. Take out the dough and lightly floured work surface, give the dough a few knead and let it rest for half an hour.
4. Roll the dough out thinly about 1/8" thick. Cut out into desired shapes
5. Bake for 15 minutes or until the crackers start to get just golden on the edges
Remove the baking pan from the oven, and transfer the browned crackers to a cooling rack.

Soft Cotton Cheesecake Recipes

This cheesecake really lives up to its name. It is super light and soft as cotton. My neighbor Nancy said this is the best cheesecake she ever had and as for Carlos he said it’s a bit too light and spongy for him. Nevertheless, he still eats it. To me it’s really good and it’s not as heavy as the normal cheesecake. I will definitely bake this again.

Ingredients
(A)
250g cream cheese
110ml fresh milk
100g butter

(B)
100g plain flour, sifted
20g corn flour, sifted
60g sugar
6 egg yolks
1 orange, zest and juice

(C)
6 egg white
1/2 tsp cream of tartar
60g sugar

1. Prepare a 9" baking pan, line the bottom with parchement paper, and greased the side with some butter.
2. Put (A) ingredients in a double boiler. Double boil till until cream cheese and butter melted. Remove from heat and let it cool
3. When it's cool add in all the ingredients (B). Stir until its smooth. Set aside.
4. Whisk (C) till thick and glossy (soft peaks form), fold into cream cheese mixture till well combined
5. Put baking tin into a large roasting pan half filled with hot water and steam bake at 350 degree F for an hour or till golden brown and cooked.
6. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely before cutting it.

Note: The cake will fall a little after cooling.

Strawberry Swirl Cheesecake Bars Recipes

I will be away for a few weeks so I am trying to clear up most of my perishable stuff in my fridge these past weeks. I still have 2 block of the low fat cream cheese in there and decided to make this luscious, smooth and creamy Strawberry Cheesecake.

Ingredients :

1 ¼ cups graham crumbs
¼ cup butter, melted
2 packet (8 oz each) I used low fat cream cheese, softened at room temperature
3/4 cup sugar
1 1/2 Tbsp flour
3 tbsp of lemon juice
2 eggs
1/3 cup strawberry jam

1. Preheat oven to 325ºF. Grease and line an 8” x 8” square baking with parchment paper with leaving an overhang on both side (for easy removing you slices later)
2. Mix crumbs and butter together and press firmly into bottom of the pan. Set it aside.
3. Beat cream cheese, sugar, flour and lemon juice in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour over crust.
4. Heat up strawberry jam slightly in the microwave. Gently drop jam by small spoonfuls over top of batter. Cut through batter several times with knife for marble effect.
5. Bake 40 min. or until centre is set. Cool. Refrigerate at least 4 hours or overnight before cutting it.

Mini Cheesecakes Recipes

These luscious and dainty mini cheesecakes are great for party, holidays gathering or whatever the occasion. One thing great about these little cheesecakes is their simplicity. Preparation time is very quick and best of all you can put any kind of topping to it. Since I don’t have the mini cheesecake pan I just used my muffin pan to bake these.

Ingredients for the base :

1 cup graham cracker crumbs
3 tbsp of melted butter

Ingredients for the filling :

1 packet (8oz) low fat cream cheese
2 tbsp of low fat sour cream
2 eggs
1/3 cup sugar
1 tsp of lime zest
3 tbsp of lemon juice
Some fruit topping.

1. Preheat oven to 375 degrees F. In a medium bowl, mix graham cracker crumbs and melted butter with a fork until well combined. Line 12 muffin cups with paper cups.
2. Divide crumb mixture evenly between the 12 muffin cups. Using the back of a small spoon press crumbs firmly onto the bottom and set it aside.
3. Using a food processor, blend softened cream cheese, eggs, lime zest, lime juice, sour cream and sugar together until well mix. Spoon cream cheese mixture into each cup (they should be 3/4 filled).
4. Bake for 15 minutes, remove from oven and place on rack to cool for 20 minutes then carefully remove cheesecakes from pan and let cool complete.Top it with your favorite fruit topping before serving.

Blueberry Cream Cheese Loaf Recipes

This is a really quick and easy bread to prepare for your family breakfast or brunch. On weekends Carlos always like something sweet with his morning coffee so I will usually bake this. You can make and bake this in half an hour. The secret is using the store bought Pillsbury bread stick dough. I will always have a tube or two in my fridge for a quick and easy bread. You can make this into sweet or savory bread. For this bread I added cream cheese and blueberry to the filling.

Ingredients :

6 oz of low fat cream cheese
1 egg - separated
3 tbsp of powder sugar
1/2 cup fresh or frozen blueberry
1 (11 oz) tube of bread stick dough

Glaze

1/2 cup of powder sugar
2 tbsp of lemon juice

(pix 1)
(pix 2)
(pix 3)
1) Preheat over to 350 degree F. In a bowl combined soft cream cheese, powder sugar and egg yolk. Mix until well combined.
2) Remove breadstick dough from the tube, unroll it and separate the dough and you will have two rectangles. Join the dough up by placing both dough rectangles horizontally on a lightly greased baking sheet. Press the steam together (refer to pix 1)
3)Spread cream cheese mixture onto the centre of the dough. Sprinkle the blueberry on top of the cream cheese. (pix 2) Separate the dough perforations up to the cheese mixture (You might need a scissors for this) Slightly pull and stretch the dough strips.
4) Start from the top and bring and braid dough strip to cover the filling. Make sure to tuck and seal both ends of the loaf (pix 3)
5) Beat the egg white and brush it all over the loaf. Bake for 20 minutes or until golden brown. Cool the loaf.
6) Combined the powder sugar and lemon juice. Whisk until smooth. Drizzle all over the cool loaf before serving.

Cheese Scones Recipes

These delightful savory scones is great for breakfast or brunch with your eggs or breakfast casserole. It's very similiar to biscuit and will make a nice alternative to bread. Serve this scone warm with herb flavored butter for a special treat for your family.

Ingredients :

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup grated cheddar cheese
5 tbsp cold butter
1 red chili - finely chopped
2 tbsp of freshly chopped herbs (chives, rosemary,thyme or parsley)
1/3 cup milk
2 eggs
1 egg - beaten for brushing
Some sesame seeds or parmesan cheese - garnish


1. Preheat oven to 375 degrees F. Combine flour, baking powder and salt in a large bowl. Stir in cheese and mix well.
2. Rub cold butter into flour mixture until it resemble coarse breadcrumbs. Add in chili and herbs. Beat 2 eggs with milk and add to flour mixture to form dough. Dough should be wet but not too sticky.
3. Turn dough out onto lightly floured surface; knead just until dough comes together. Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet.
4. Whisk the 1 egg in small bowl and brush over scones. Sprinkle with sesame seeds or parmesan cheese.
5. Bake scones until golden brown. Cool scones on sheet for 5 minutes. Transfer to basket. Serve warm.

Note : If the dough is too dry add a bit more milk.

Dulce De Leche Cheesecake Delicious Recipes

I made this cheesecake specially for Carlos as he is crazy over this sinful sweet. Dulce de leche is very sweet caramel flavored, thick gooey custard that is very popular among people from Latin America. It is made by blending milk, sugar, and vanilla and cook for hours until it becomes thick, smooth and brown in color. Another way of cooking dulce de leche is to boil the whole can of sweet condense milk for at least 6 hours. It can be eaten alone or as a topping for waffles, flan, bread or ice cream. It is also used a lot in cakes and other pastries. You can get it from any Latin American groceries store or some supermarket. I bought mine from Amazon online but recently I found it at Wegman’s supermarket at the international section.

Carlos told me a funny story about his love of Dulce De Leche. When he first moved here from Argentina he and his housemate just crave of this sweet and they decided to make some. They bought 4 cans of sweet condense milk and a big huge pot. Start boiling it and after an hour they completely forgotten about it and went out for a movie. When they came home the downstairs neighbor told them that he heard some loud bang like something exploded coming from their unit. They still have no clue what was happening. When the open the door it was like a scene coming out of a horror movie. The 4 cans of dulce de leche exploded and the gooey brown stuff was all over the apartment from the ceiling to the wall and furniture. They only realized that they had forgotten about the boiling cans and with the intense heat from the dry up pot it creates gas inside the cans and it exploded. It took them 1 whole week to clean up and give a new coat of paint to the apartment. After that they stay away from Dulce De Leche for a long time. I laugh so hard when he told me the story.

So if you want to cook your own dulce de leche do be careful. Keep adding water to the boiling pot and do no open the can right after you take it out from the pot. Let it cool down for a few hours before opening the can or else it will explode on you and you might need to go to emergency room because of that.

Ingredients :

Base :
12 pcs of graham crackers
5 tbsp of melted butter

Filling :
250 grm of low fat cream cheese
4 tbsp of sour cream
4 tbsp of sugar
3 eggs
1 tsp of vanilla
4 tbsp of light cream

some dulce de leche

1) Prepare a spring form pan and greased it with some butter. Pre-heat oven to 325 degree F.
2) Blend the graham crackers finely in a food processor and add in melted butter. Press firmly to the baking pan and set aside.
3) Put all the filling ingredients in a food processor and blend until smooth. Pour the filling on top of the crust.
4) Drizzle some dulce de leche over the cheesecake filling then use a skewer to swirl the leceh around.
5) Bake in the oven for 50-60 minutes or until the center of the filling set.
6) Cool complete and drizzle more dulce de leche on the top before serving.

Note : If dulce de leche is too thick warm it up in the microwave oven until it soft enough to drizzle.

Wishing all mother's A Happy Mother's Day!!

Blueberry Cheesecake Bars Delicious Recipes

This cheesecake bars is the ideal dessert to to end a meal. You can replace the blueberry with any kind of fruits like raspberry, strawberry, blackberry, etc.

Ingredients :

1 1/2 cups of graham cracker crumbs
1/2 stick of melted butter - 4 tbsp
12 oz of reduced fat cream cheese (about 1 1/2 packet)
5 tbsp of sugar
1/4 cup of low fat milk
2 tbsp of cornstarch
2 tbsp of lemon juice
1 tsp of lemon zest
3 eggs
1 1/2 cups of blueberries

1) Pre-heat over to 350 degree F. Line a 8"x 8" square baking pan with aluminium foil. Mix graham cracker crumbs with melted butter.
2) Press the graham cracker mixture firmly to the bottom of the baking pan. Refrigerate until ready to use.
3) In a food processor or mixer, blend cream cheese, eggs, milk, sugar, cornstarch, lemon juice and zest until smooth. Do not over beat.
4) Pour the cream cheese mixture into the crust and then cover the top with blueberries. Bake in the over for 35-40 min or until the center is set.
5) Cool completely. Lift the cheesecake out of the pan into cutting board and cut into bars. Serve cold.

Note : If you want it sweeter you can add more sugar to it.