cheesecake recipe made from lemon, blueberries and a dash of cinnamon
granulated sugar - 1/8 tsp ground cinnamon - 5 sheets graham crackers - 3 tbsp unsalted butter, melted Filling: - 8 oz (1 box) cream cheese, at room temperature - 1 egg - 1 small lemon, zested and juiced - 1/2 cup granulated sugar - 1 cup fresh blueberries, washed and dried - powdered sugar for dusting
sugar and 1/8 tsp cinnamon. Add melted butter and stir well to distribute evenly. 3. Pour crumbs into the bottom of the baking pan, and press down evenly with the bottom of a flat glass. Bake for 12 minutes until golden. Set aside to cool. 4. Filling: In a bowl, stir together the egg, 1/2 cup sugar, lemon zest and lemon juice. Add cream cheese, and beat on low with an mixer until smooth. Pour filling into the pan on top of the crust, and top with blueberries. 5. Bake at 235F for 30 minutes, or until center slightly jiggles. Remove from oven and cool completely in pan. Place pan in refrigerator and chill for at least 3 hours or overnight to set. 6. When set, gently remove bars from pan by lifting the parchment lining. Cut into bars and dust with powdered sugar to serve.
I've doubled up the lemon curd in these too - there's lemon curd mixed in with the cheesecake base and then generous dollops of lemon curd swirled through the top to give you intense bursts of lemon curd and to make them look pretty
Of course each of my recipes has to have a story. I'm finally getting around to that project, so in honor of dear friends, I present my creamy, dreamy, deliciously citrus-y and just a little bit tart lemoncheesecakebars
Mix in the egg, vanilla, salt, lemon juice, and lime zest. Spread into a greased 9x13" and and refrigerate while making the cheesecake batter. Bake 35-40 minutes or until cheesecake is mostly set but still jiggly