Lemon-Blueberry Cheesecake Parfaits

Lemon-Blueberry Cheesecake Parfaits
Photo by Con Poulos

Ingredients

  • 1 cup(s) heavy cream
  • 4 large egg yolks
  • 0.25 cup(s) plus 2 tablespoons fresh lemon juice
  • 0.25 cup(s) plus 2 tablespoons cornmeal
  • 1.75 cup(s) all-purpose flour
  • 1 teaspoon(s) finely grated lemon zest
  • 5 tablespoon(s) granulated sugar
  • + 13 more ingredients
    • 1 teaspoon(s) pure vanilla extract
    • 2 teaspoon(s) finely grated orange zest
    • 0.25 cup(s) granulated sugar
    • 2 stick(s) unsalted butter
    • 2.5 tablespoon(s) cornstarch
    • 1 teaspoon(s) pure vanilla extract
    • 6 ounce(s) cream cheese
    • 1 teaspoon(s) freshly squeezed lemon juice
    • 1 cup(s) whole milk
    • 0.25 cup(s) water
    • 1 teaspoon(s) salt
    • 0.75 cup(s) confectioners’ sugar
    • 2 cup(s) blueberries

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 creamy, about 2 minutes. Beat in the orange zest and vanilla extract. Add the flour mixture and beat at l...

View full recipe at Food & Wine

Comments

Variations on Lemon-Blueberry Cheesecake Parfaits

  • Lemon-Blueberry Cheesecake Parfaits
    • 1 cup heavy cream
    • 1/4 cup plus 2 tablespoons cornmeal
    • 1 cup whole milk
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon pure vanilla extract
    • +14 other ingredients


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