Subj : Lemon-Blueberry Cheesecake Bars
To : All
From : Mojo
Date : Mon May 16 2016 05:38 pm
Lemon-Blueberry Cheesecake Bars
Ingredients
Crust
9 graham cracker rectangles
2 tablespoons granulated sugar
1 teaspoon grated lemon peel
1/4 cup butter, melted
Filling
2 packages (8 oz each) cream cheese, softened
2 eggs
2 tablespoons grated lemon peel
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1 1/2 cups fresh blueberries or frozen blueberries (thawed) (from 8-oz bag)
Streusel Topping
1 cup packed brown sugar
3/4 cup all-purpose flour
6 tablespoons cold unsalted butter
Directions
1. Heat oven to 325�F. Spray 8- or 9-inch square pan with cooking spray.
2. In food processor, place graham crackers, 2 tablespoons granulated sugar and
1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form.
Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press
mixture evenly in bottom of pan. Bake 10 minutes. Cool.
3. Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2
tablespoons lemon peel, the lemon juice and 1/2 cup granulated sugar. Cover;
process until smooth. Pour filling over crust. Top with blueberries.
4. In medium bowl, mix topping ingredients with fork or fingers until crumbly.
Sprinkle over filling.
5. Bake 35 to 40 minutes or until topping is lightly browned and center is
almost set (center should jiggle only slightly when moved). Cool 1 hour on
cooling rack.
6. Refrigerate about 2 hours or until chilled.
7.Cut into 3 rows by 3 rows.
8. Store in refrigerator.
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