Lemon Blueberry Cheesecake Bars

Name: Lemon Blueberry Cheesecake Bars
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 10
Cuisine: Global
Ingredients: 355 milliliters fresh blueberries; 10 servings Butter, for greasing; 454 grams cream cheese, room temperature; 2 eggs; 9 graham crackers; 0 teaspoons ground cinnamon; 2 lemons, zested and juiced; 118 milliliters About sugar, eyeball it; 2 Tbsps sugar; 1 sticks unsalted butter, melted

If you want to add more lacto ovo vegetarian recipes to your recipe box, Lemon Blueberry Cheesecake Bars might be a recipe you should try. One portion of this dish contains approximately 5g of protein, 26g of fat, and a total of 362 calories. This recipe serves 10. It works well as a rather inexpensive dessert. If you have blueberries, sugar, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Watch how to make this recipe.

Preheat oven to 325 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Graham Crackers

Breadcrumbs

Cinnamon

Butter

Sugar

Equipment you will use

Baking Paper

Food Processor

Baking Pan

Add the melted butter and pulse a couple of times to fully incorporate.

Ingredients you will need

Butter

Pour into the lined baking pan and gently pat down with the base of a glass.

Ingredients you will need

Base

Equipment you will use

Baking Pan

Bake in the oven for 12 minutes until golden. When done set aside to cool.

Equipment you will use

Oven

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.

Ingredients you will need

Cream Cheese

Lemon Juice

Lemon Zest

Sugar

Egg

Equipment you will use

Food Processor

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.

Ingredients you will need

Blueberries

Base

Bake in the oven for 35 minutes or until the center only slightly jiggles.

Equipment you will use

Oven

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.

Ingredients you will need

Powdered Sugar

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

355milliliters

fresh blueberries 10servings

Butter, for greasing 454grams

cream cheese, room temperature 2

eggs 9

graham crackers 0teaspoons

ground cinnamon 2

lemons, zested and juiced 118milliliters

About sugar, eyeball it 2Tbsps

sugar 1sticks

unsalted butter, melted

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Snake River Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.