1 cup organic blueberries 1/2 cup Swerve Confectioners Sweetener 16 ounces full-fat cream cheese, room temperature 3/4 cup Swerve Confectioners Sweetener 2 large eggs, room temperature 2 teaspoons ...

Stir in the vanilla extract, lemon juice, and lemon zest. Finally, fold in the sour cream to give the filling its rich, velvety texture. Mix until everything is fully incorporated.

Make sure to reserve 1/4 of your blueberry puree to garnish at the end. Pour your cheesecake batter into the springform pan and smooth the top as best as you can.

Bright, zesty crumble The streusel should resemble damp sand rather than cookie dough. Stir flour, brown sugar, cold butter, lemon zest, and a pinch of salt until pebble‑size clumps form. If the ...

On low speed, beat in the lemon juice, lemon zest, and vanilla extract until combined. Avoid overmixing. Spoon batter into the crusts until ¾ of the way full.

Beat in the cream, sugar, and vanilla extract until smooth, then add the egg, sour cream, whipping cream, lemon zest, and lemon juice, and beat together until smooth and creamy (about 3 minutes).

Lemon-Blueberry Cheesecake Bars Ingredients Cooking spray 2 (8-oz) bars cream cheese, softened 2/3 c. sugar 2 tbsp.lemon juice 1 tsp.lemon zest 2 large eggs 1/4 c. sour cream 1/2 tsp. pure vanilla ...

For the filling, mix these until combined: 100g butter, 1/2 cup sugar and 1 tablespoon cinnamon. Method: In a glass or cup, mix the milk, yeast and sugar until well combined. In a bowl, put the ...