Monday 24 June 2013

Lemon Blueberry Cheesecake Bars

Now for something YUMMY!

Lemon Blueberry Cheesecake Bars

My son had pink eye last week, so this is what we did to pass the time. He really loves helping me cook or bake, but I think he prefers to bake so he can lick spoons and bowls. Don't worry, there was  A LOT of hand washing during this process. I was the hand washing Nazi, if his hands even touched his face, I made him wash them.

We LOVED this cheesecake. I used fresh blueberries (though I am sure frozen would work too) and homemade whip cream to put on top. I could eat it every day.


Ingredients

For Base:
Butter, for greasing
2 tablespoon sugar
1/8 tablespoon ground cinnamon
9 graham crackers (full ones that have 2 squares or 18 indivisual squares)
1/2 stick unsalted butter, melted

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

Directions


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. Add whip cream and serve!

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