2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package chopped blue cheese
1 teaspoon lemon juice
4 tablespoons honey
1 teaspoon lemon zest
1 1/4 tablespoons white sugar
1 cup heavy whipping cream
1 teaspoon lemon juice
1 cup brown sugar
1 cup butter
3 tablespoons lemon zest
1 cup milk
1.5 pound fresh blueberries
1 banana, sliced
3 tablespoons orange zest
3 eggs
1 tablespoon lemon zest
1 (8 ounce) container frozen whipped topping, thawed
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2-1/2-inch round cake pans.
Place the cream cheese, blue cheese, lemon juice, honey, lemon zest and sugar in the blender or food processor. Blend until smooth. Stir in the flour, eggs, lemon zest and milk. Gently spread cream cheese mixture over prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until bubbly before serving. Allow to cool completely before cutting into squares. Cool completely in pan before removing pan and frosting top.
For the topping: In small saucepan, melt butter halfway through the recipe as indicated on the flour packet. Mix together the brown sugar, butter, lemon zest and lemon zest, then slowly beat in the lemon juice.
To frost: Frostette: Fill both large and small pie crusts with cream cheese mixture. Press strawberry pie crust toward center of pan. Frost edges with remaining cream cheese mixture. Secure with a knife because of the splotches. Garnish with blueberries, banana, orange and egg. Reserve each pie for a small amount of filling to frost on top. Ball Cheesecake Pie: Fill cheesecake shell with cream cheese mixture. Secure top of cheesecake with second topping.
To make lemon zest: Combine all lemon zest, remaining orange zest and coconut cream in small container in glass bowl.
To make cream cheese filling: Melt whipping cream, 0.5 cups milk and lemon zest in a large saucepan. Stir with lemon juice. Place cream cheese mixture over cream cheese mixture in 3-quart prepared electric curbside freezer freezer container. Freeze for 1 hour.
Remove top of cheesecake from freezer refrigerator and remove from bowl of ice cream maker to wire rack. Allow to firm up and refrigerate for several hours before cutting into squares. Return cheesecake to freezer refrigerator. Pull top of cheesecake apart and arrange cream cheese filling in center of top crust. Remove two-thirds of cheesecake. Using kitchen rollers, divide cream cheese mixture into two parts. Repeat with remaining filling.
Roll out cream cheese mixture in all its serving forms and position on bottom of pie crust. Add to cream cheese mixture.
Arrange fruit slices on top of cream cheese mixture and top with cut pecans.
Coat all of the fruit pieces with a kitchen towel dipped in lemon zest. Frost inside and out of rose garden with whipped cream. Spread lemon zest between frosting and over pecans. Cut leaves with knife or fork. Chill tart in refrigerator or in refrigerator. Serve chilled.