LEMON BLUEBERRY CHEESECAKE BARS
Steps:
- Preheat oven to 325 degrees F.
- 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 texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
- Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
- Bake in the oven for 35 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. Dust with powdered sugar.
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warren bishop
[email protected]These cheesecake bars were absolutely divine! The perfect balance of flavors and textures. Thank you for sharing this recipe!
Angelina Loudenslager
[email protected]I'm not a big fan of blueberries. Do you think I can substitute them with raspberries or strawberries instead?
ogochukwu okogba
[email protected]These bars were a bit too sweet for my taste. Next time, I'll reduce the amount of sugar in the cheesecake filling.
Linda Linda
[email protected]I'm on a low-carb diet. Can I modify this recipe to make it more keto-friendly?
Faith Henry
[email protected]I made these bars for a bake sale and they were a huge success! Everyone loved them and asked for the recipe.
Makeresemese Kekana
[email protected]I have an event coming up and need to prepare a dessert for a large crowd. Do you think this recipe can be doubled or tripled to yield more servings?
bright Enwo
[email protected]These cheesecake bars remind me of my childhood. My mom used to make them all the time when I was growing up. I can't wait to recreate them using this recipe.
adn268
[email protected]This recipe seems a bit too complicated for me. Are there any simpler variations?
Mayaka anthony
[email protected]I'm allergic to nuts. Can I use graham cracker crumbs instead of the walnuts?
Newton Kalu
[email protected]I don't have a springform pan. Can I use a regular 9x13 inch baking dish instead?
Ik Inly
[email protected]I'm not a fan of lemon desserts, but these bars caught my attention. The pictures make them look so tempting!
Amir qureshi
[email protected]I love the combination of lemon and blueberries. I bet these bars are divine!
Hora Bula
[email protected]These cheesecake bars look amazing! Can't wait to try them!
Chasity Smith Albert
[email protected]Followed the recipe exactly and my bars turned out great. The only modification I made was using frozen blueberries instead of fresh ones since that's what I had on hand. They were still bursting with flavor. Will definitely make this recipe again!
all music channel
[email protected]These lemon blueberry cheesecake bars were a hit at my family gathering! The cheesecake filling was smooth and creamy; perfect balance of tartness from the lemon and sweetness from the blueberries. The crust was buttery and flaky. Overall, an easy re