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Meanwhile, in a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, lemon zest, salt, and remaining 1/2 cup confectioners’ sugar until light and creamy, 1 to 2 minutes.
Scrape the cheesecake custard into a bowl. Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 2 hours. In a medium bowl, using an electric mixer, beat the cream to medium peaks. Fold the whipped cream into the chilled cheesecake custard until no streaks remain.
Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps). Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts. For more great Ice Cream Recipes visit www ...
2. Blueberry Cobbler. Blueberry cobbler is a classic, and for good reason. Topped with a couple of dollops of vanilla ice cream, this stuff will send your tastebuds straight to heaven.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
Make the Shortbread: In a medium bowl, mix the flour with the cornmeal and salt. In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until ...
In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer.
Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits ), graham crackers , pastry , or sometimes sponge cake . [ 1 ]