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CHEESECAKE - Lemon Blueberry Cheesecake Bars
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| Lemon Blueberry Cheesecake Bars aboutamom.com ingredients: | |
| 1 tablespoon | granulated sugar |
| 1/8 teaspoon | ground cinnamon |
| 5 sheets | graham crackers |
| 3 tablespoons | unsalted butter, melted |
| 8 ounces | cream cheese, at room temperature |
| 1 | egg |
| 1 small | lemon, zested and juiced |
| 1/2 cup | granulated sugar |
| 1 cup | frozen Highbush Blueberries |
| powdered sugar for dusting | |
direction:
1. Preheat oven to 325 degrees F. Grease bottom and sides of a 9×5 loaf or bread pan, and line with parchment paper, leaving extra paper to flap at the sides. Press and fold the parchment to make neat corners inside the pan.
2. For the crust, in a blender, grind graham crackers into fine crumbs. Pour into a bowl, and stir in 1 tablespoon sugar and 1/8 teaspoon cinnamon. Add melted butter and stir well to combine.
3. Pour crumbs into the bottom of the baking pan, and press down evenly with the bottom of a flat glass. Bake for 12 minutes util golden. Set aside to cool.
4. For the filling, in a bowl, stir together the egg, 1/2 cup sugar, lemon zest and lemon juice. Add cream cheese, and beat on low with an mixer until smooth. Pour filling into the pan on top of the crust, and to with blueberries.
5. Bake at 325 degrees for 30 minutes, or until the center slightly jiggles. Remove from the oven and allow to cool completely in pan. Place pan in the refrigerator and chill for at least 3 hours or overnight to set.
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