Lemon Blueberry Cheesecake Bars Recipe
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Ingredients: |
Ingredients: For the Base: Butter, for greasing the baking dish 2 Tbsp. sugar 1/8 tsp. ground cinnamon 9 Graham crackers 1/2 stick butter, melted For the Filling: 16 oz. cream cheese, room temperature 2 eggs 2 lemons, tested and juiced About 1/2 cup sugar, eyeball it 1 1/2 cups fresh blueberries Powdered sugar, for dusting
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Directions: |
Directions:* Preheat oven to 325º For the Base: * Grease the bottom of a 9 x 9-inch baking dish with butter. * Place a piece of parchment paper of the top and press it down at the corners. Cut the edges to about 2 inches on all sides. * In a food processor, add the sugar, cinnamon and graham crackers. Pulse until you have the texture of bread crumbs. * Add the melted butter and pulse a couple of times to fully incorporate. * Pour into the lined baking pan and gently pat down with your finger tips or the base of a glass. Be sure the crust is even. * Bake in the oven for 12 minutes until golden. Set aside to cool. For the Filling: * Add the cream cheese, eggs, lemon zest and juice and sugar to the food processor. Mix until well combined. It should have a smooth consistency. * Pour into the cooled base and cover with the blueberries. They will sink slightly but should be half exposed. * Bake in the oven for 35 minutes or until the center only slightly jiggles. * Remove from the oven and cool completely before refrigerating for a least 3 hours. * Remove the cheesecake from the pan using the parchment lining. * Slice into 10 rectangular bars and dust with powdered sugar. |
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