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Out-and-About Cheesecake

Makes: 8 servings
Prep 20 mins Stand 15 mins
Out-and-About Cheesecake
Ingredients
  • 1 4  ounce round  Brie cheese
  • 1 8  ounce package  cream cheese
  • 3  tablespoons  granulated sugar
  • 1  teaspoon  finely shredded lemon peel
  • 1  tablespoon  lemon juice
  • 4  cups  fresh blueberries
  • 1/3  cup  butter toffee-glazed sliced almonds or honey-roasted almonds
  • 8  purchased maple leaf candies (optional)
Directions

1. Remove and discard Brie rind. Let Brie and cream cheese stand at room temperature for 15 minutes to soften. In a medium mixing bowl beat Brie, cream cheese, sugar, lemon peel, and lemon juice with electric mixer on medium speed until smooth. Set aside.

2. Divide blueberries and cheese mixture among eight 10-ounce disposable drinking glasses, alternating layers of berries and cheese. Sprinkle almonds over cheese mixture. Cover each cup with plastic wrap; secure with decorative string. Serve immediately or refrigerate up to 4 hours before serving. Top with maple leaf candies before serving. Makes 8 servings.

From the Test KitchenTest Kitchen Tip:
  • To make one large cheesecake instead of individual servings, place blueberries in the bottom of a shallow 2-quart rectangular plastic storage container. Dollop with cheese mixture and spread over berries to form an even layer. Sprinkle almonds over cheese mixture. Cover to tote.
Nutrition Facts (Out-and-About Cheesecake)
  • Servings Per Recipe 8,
  • cal. (kcal) 225,
  • Fat, total (g) 16,
  • chol. (mg) 45,
  • sat. fat (g) 9,
  • carb. (g) 15,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 11,
  • pro. (g) 6,
  • vit. A (IU) 486,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 193,
  • Potassium (mg) 118,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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