Lemon Blueberry Cheesecake Bars

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I haven't tried these yet, but I cant wait. Does anyone know if I can double the recipe and use a 13 x 9 pan ?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are delicious! The only change I made was to double the amount of crust, and I'm very glad I did because, even doubled, it was barely thick enough for my taste. Though I made my bars in the right sized pan for the minimum suggested time, the cheesecake did crack in a few places, but the texture was still silky and lush. The amount of lemon was just right for me. Make sure to have flavorful blueberries, because they are a big part of this dessert. The one problem I had was cutting the bars neatly, but I would have eaten them no matter what they looked like. Super yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OUTSTANDING!! I have made this recipe 4 times now and it's been a hit each time. I LOVE lemon so I add one extra lemon and it's perfect. I've also increased the recipe by half and double and it turns out great. There isn't any messing up this recipe. Next time Raspberries as they are a personal favorite. I had my niece make this while she was here with me and she couldn't believe how easy and tasty it was.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Too pretty to eat! More to come, I made a strawberry sauce for my red/white/blue 4th of July dessert. Hope it tastes as great as it looks. I also put my in a pie plate instead of making bars, used a large deep pyrex one I had and it worked out great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is great, and you can variate. I tried raspberries instead of blueberries & it worked GREAT!! Also you can reduce the lemon by 1 and don't add any other fruit, it comes out GREAT that way, too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I like this recipe, but the next time I make it, I will put a teaspoon of organic vanilla in the batter, to add a little more flavor to it. It was a little bland. One large lemon was enough juice. Plus, I cooked it a little longer than the directions said. It takes 45-50 minutes. Once it is in the fridge, it sets up nicely. Also, the blueberries need to be pushed into the batter with the back of a spoon, to keep them from shrivling up during the cooking process.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this easy cheesecake recipe! I made it the first time with lemons and the second time without (I like plain cheesecake. The graham cracker crust is delicious and smells wonderful when baking. I bought a springform pan and it works great -- no wax paper needed and comes out with ease. This recipe is super easy and tastes great! Both times I baked them, they got devoured! Never thought a cheesecake would be this easy :-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this dish several times and everyone loves it! I'm sixteen and I made it for my mom's 40th Birthday party. It was a hit! I highly recommend this recipe as a quicker alternative to the traditional, time and labor intensive cheesecake... Oh and i substituted blueberries for raspberries and it's still great! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for my mom on Mother's Day and it turned out perfect! I used sugar-in-the-raw in both the crust and the filling and it added an unexpected crunch to the already delicious, buttery-cinnamon crust. It made no noticeable difference in the filling- thankfully. Also for the crust, I used 1 3/4 cup graham cracker crumbs, 1/4 teaspoon cinnamon, and 6 T of butter. I put in a 10-inch round tart pan, which made it more elegant than the traditional bar. I highly recommend this recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow! These are excellent. The lemon flavor is perfect. I keep lemon zest and fresh lemon juice frozen in my freezer, so I didn't know how much juice and zest 2 lemons would make. For that reason, I bought 2 lemons and made a note for next time. For those of you who do the same thing, please note that the zest of 2 regular size lemons = 1 heaping Tablespoon and the juice comes out to just about 1/3 of a cup. I also made a blueberry sauce, made two cheesecake layers and swirled the sauce in between each layer. Worked out pretty good. The sauce is simple. Add 10 ounces of frozen blueberries, 2 Tablespoons sugar, 2 teaspoons cornstarch and 1/2 cup water to a sauce pan. Bring to a boil and then continue to boil for 5 minutes, or until sauce has thickened. You can also use blueberry jam if you want to cut this step out (just heat in the micro before using. I made a note to try a gingersnap crust next time. I think that would work well too! This recipe is a keeper.