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Two all-time favorite desserts, cheesecake
and lemon bars, come together to create one fabulous bar studded
with blueberry juice-infused dried cranberries.
Blueberry Lemon Cheesecake
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup powdered sugar
1 cup cold butter, cut into small cubes
1 cup Ocean Spray® Craisins® Blueberry Juice Infused
3/4 cup Ocean Spray® Blueberry Juice Cocktail
1 (8-ounce) package cream cheese, softened
3/4 cup granulated sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice
2 large eggs
2 tablespoons all-purpose flour
2 tablespoons powdered sugar
- Preheat oven to 350°F (175°C).
- For Crust: Combine flour, oats and powdered
sugar in large bowl. Using electric mixer, beat at low speed.
Add butter; increase speed to medium-low. Beat until crumbly
and mixture starts to stick together. Pat into bottom of 13 x
9-inch baking pan. Bake for 20 to 25 minutes or until starting
- For Fillng: Meanwhile, combine sweetened
dried cranberries and blueberry juice cocktail in 1-quart saucepan.
Cook over medium-low heat, stirring occasionally, until juice
is absorbed and cranberries are soft. Set aside to cool.
- Combine cream cheese and granulated sugar
in large bowl. Beat at medium speed until smooth and creamy.
Add lemon zest and lemon juice; beat, scraping side of bowl if
needed, until smooth. Add eggs and flour; beat until smooth.
- Drop cranberry filling by small spoonfuls
over baked crust; spread out. (Will not completely cover crust.)
Pour lemon filling evenly over cranberry filling. Bake for 20
to 25 minutes or until set in center. Cool completely.
- Store covered in refrigerator. Sift 2
tablespoons powdered sugar over filling before serving. Run knife
around edges of pan to loosen bars before cutting.
Makes 32 bars.
Recipe and photograph courtesy of Ocean
Spray Cranberries, Inc.
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