Lemon Blueberry Cheesecake Bars
Serves 5
Recipe By: Tyler Florence
For the base:
Butter -- for greasing
2 tablespoons sugar
1/8 teaspoons ground cinnamon
9 graham crackers
1/2 stick unsalted butter -- melted
For the filling:
16 ounces cream cheese -- room temperature
2 eggs
2 lemons -- zested and juiced
About 1/2 cup sugar -- eyeball it
1 1/2 cup fresh blueberries
Powdered sugar -- for dusting
Preheat oven to 325 degrees F.
For the base:
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place
parchment paper over the top, pressing down at the corners. In a food
processor, process the sugar, cinnamon and graham crackers 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 the base of a glass. Bake in the oven for 12
minutes until golden. When done set aside to cool.
For the filling:
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food
processor and mix until well combined. It should have a smooth
consistency. Pour onto the cooled base and then cover with
blueberries. They will sink slightly but should still be half exposed
-- as the cake bakes they will sink a little more and break down.
Bake in the oven for 35 minutes or until the center only slightly
jiggles. Remove from the oven and cool completely before
refrigerating for at least 3 hours. Once set, remove from pan using
the parchment lining and slice into 10 rectangular bars. Dust with
powdered sugar.
Prep Time: 25 minutes
Inactive Prep Time: 3 hours
Cook Time: 35 minutes
Yield: 10 bars
Exported from A Cook's Books -- Recipe management for Macintosh
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