Blueberry Lemon Cheesecake Bars

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For Base:
  1. Butter, for greasing
  2. 2 tablespoon sugar
  3. 1/8 tablespoon ground cinnamon
  4. 9 graham crackers
  5. 1/2 stick unsalted butter, melted

For the Filling:
  1. 16 ounces cream cheese, room temperature
  2. 2 eggs
  3. 2 lemons, zested and juiced
  4. 1/2 cup sugar
  5. 1 1/2 cups fresh blueberries


For the Base:

Preheat oven to 325 degrees

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 consistency of breadcrumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and firmly pat down with the bottom of a glass. Bake for about 12 minutes, or until set.

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined. It should have a smooth consistency. Pour onto the cooked graham cracker base and then sprinkle with blueberries. They will sink slightly but should be half exposed.

Bake in the oven for 35-45 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.

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