Lemon Blueberry Cheesecake Bars

Tyler Florence

Recipe courtesy Tyler Florence, 2007

Show: Tyler's UltimateEpisode: Ultimate Chicken Salad Sandwich

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 108 Reviews
Total Time:
4 hr 0 min
Prep
25 min
Inactive
3 hr 0 min
Cook
35 min
Yield:
10 bars
Level:
Easy
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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.

For the base:

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.

For the filling:

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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Newest Ratings and Reviews

Read all 108 reviews

  • on December 12, 2011

    Flag

    Love, love, love this recipe. I've also tried adding raspberries instead of blueberries and it came out just as good.

    people found this review Helpful.
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  • on December 10, 2011

    Flag

    Delicious! I tripled the recipe and divided it into 2 9x14 pans. I had to increase the baking time to almost an hour, but they're worth the wait. Thanks Tyler, you're my favorite chef!

    people found this review Helpful.
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  • on October 02, 2011

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    Used an 8x8 pan because I didnt have a 9x9...it turned out pretty good, a little mushy in the middle, needed to bake way longer than stated. But overall taste is fantastic, love the lemon flavor!!!

    people found this review Helpful.
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