I took a week off of blogging and baking to celebrate a dear friends engagement and my birthday. It seems celebrations tend to extend for an entire week, or at least ours do! What better to bake then lemon blueberry cheesecake bars, after a week long of celebrations!!
When I came across this recipe I almost fell to the floor. Blueberries-my family's favorite, lemon-my family's favorite and cheesecake- my family's favorite!!
These were the perfect after school snack for the first day of school! My daughter started her 3rd year at Montessori today. If you aren't familiar with Montessori lingo, basically a 3rd year means you're 'officially cool!'
When it was pick up time my daughter came running to me and said "Moooooom!! Guess what?! I got to sit in the back and was even able to sit on my knees!! Can you believe it??"
Ah, the simplicity and excitement of being a 4 year old!
The excitement of 3rd year privileges was short lived once I told her about the delicious treats waiting at home. Usually she begs for yo yum yum (frozen yogurt) after school but today not a peep.
Just a content, happy, hungry child!
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.
Recipe adapted from Tyler Florence