Recipes : Lemon Blueberry Cheesecake Bars : Food Network

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Lemon Blueberry Cheesecake Bars
Recipe courtesy Tyler Florence, 2007

Ingredients
For the base:
Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted

For the filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries

Powdered sugar, for dusting

Directions
Preheat oven to 325 degrees F.

Ingredients
For the base:

Directions
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.

Ingredients
For the filling:

Directions
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.