It’s National Blueberry Cheesecake Day!! Is it weird that I keep up with food holidays? Don’t answer that.
Now, I’ve yet to be brave enough to make an actual cheesecake. True story: I had all the springform pans and whatnot for cheesecake makin’. And they sat in my kitchen all sad and lonely for years. I finally gave them to my lovely sister-in-law. She makes killer cheesecake. It was win-win.
Lemon Blueberry Cheesecake Bars
Recipe from Tyler Florence
For the crust: 2 tbl sugar
1/8 tsp cinnamon
9 sheets of honey graham crackers
1/2 stick unsalted butter, melted
For the filling: 16 ounces cream cheese, at room temperature
2 lemons, zested & juiced—that works out to be about 1 tbl zest & 1/3 cup juice
1/2 cup sugar
1 1/2 cup fresh blueberries
To make the crust:
Preheat oven to 325. Grease bottom of 9×9 inch baking pan with butter. Place parchment paper over the top of pan and press down at corners. Crush graham cracker until texture of bread crumbs. Combine sugar and cinnamon with graham cracker crumbs and mix. Add melted butter and mix. Pour into pan and gently pat down with the base of a glass. Bake for 12 minutes. Set aside to cool.
To make the filling:
Add cream cheese, eggs, lemon zest & juice, and sugar. Mix on med-high for several minutes until well combined and smooth. Pour onto your cooled crust and spread to edges. Cover with blueberries. Blueberries will sink a bit as they bake. Bake at 325 for 40 minutes or until center only slightly jiggles. Remove from oven and cool completely in pan. Then refrigerate in pan for at least 3 hours. Once set, remove from pan using parchment lining. Cut into bars and enjoy!