Anita's Recipes

Anita's Recipes

Wednesday, February 19, 2014

Lemon Blueberry Cheesecake Bars

Servings: 9 Ready in: 1 hour, 10 minutes 

10 graham crackers, broken into pieces 
2 tablespoons granulated sugar 
2 tablespoons light brown sugar
¼ teaspoon salt
5 tablespoons butter, melted
Two 8-oz. packages cream cheese,
2 tablespoons milk
2 large eggs
½ cup sugar
2 tablespoons all-purpose flour
Zest from 2 lemons
Juice from 2 lemons
1 pint blueberries, divided

1. Preheat oven to 350 degrees F. Coat an 8x8-inch square baking dish with cooking spray. In
a food processor, combine graham cracker pieces, sugar, brown sugar and salt. Pulse until
fine crumbs form. Add melted butter and pulse until crumbs are moistened. Press crumbs
into bottom of prepared baking dish and bake in preheated oven for 10 minutes.
2. In a large bowl, combine cream cheese, milk, eggs, sugar and flour. With a hand-held mixer
on medium speed, mix until smooth. Add lemon zest and juice and mix until combined. Add
blueberries (minus a handful) and gently stir in with a spoon. Pour cream cheese-blueberry
mixture over the crust. Drop the reserved handful of blueberries over the top and bake in
preheated oven for 45 minutes. Let cool completely and refrigerate for a minimum of 4 hours
before serving.

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