Cheesecake. Yum. Am I right? So simple, yet so good.
I’ve been on a bit of a lemon-blueberry kick lately. The flavors just go so well together and are bright and summery, even if summer isn’t quite here yet. (Close, though! So close!)
We had dinner at my mother-in-law’s on Mother’s Day, and I figured I should bring a dish. She tends to make enough dinner to feed an army, so I wasn’t even going to bother in that department. Dessert, friends. That’s where it’s at. If you’re looking for something delish, simple and impressive without having to try too hard, these bars will do the trick.
These came out really good and were even better after sitting overnight in the fridge. The only thing I did differently than the original recipe was to line the pan with foil rather than parchment paper, because I didn’t have any! Worked just as well. Interestingly, the blueberries took on an odd blue-gray color after being baked, but seemed to revert back to their original splendor later on. I can’t explain that one!
Lemon Blueberry Cheesecake Bars
From Epicurean Mom
Butter, for greasing
2 tablespoon sugar
1/8 tablespoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
For the Filling:
16 ounces cream cheese, room temperature
2 lemons, zested and juiced
1/2 cup sugar
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.