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Lemon Blueberry Cheesecake Bars Recipe

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This recipe for Lemon Blueberry Cheesecake Bars, by , is from Connie's Guide to Great Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Susa

Category:
Category:

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

Directions:
Directions:
* Preheat oven to 325
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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