Taste the flavor of sunshine with bright fresh lemons and sweet plump blueberries in the fantastic Blueberry Lemon Cheesecake bars, topped with streusel.
For the Crust:
1 sleeve of graham crackers (about 9 full crackers)
2 Tbs sugar
1 tsp fresh grated lemon peel
1/4 c. melted butter
2 pkgs Cream Cheese (8oz each)
2 Tbs Fresh grated lemon peel
1/2 c. sugar
1 1/2 cup Blueberries (fresh) – if using frozen, make sure they are thawed & drained first
1 c. Brown Sugar (packed firmly)
3/4 c. Flour
6 Tbs Cold Butter
Preheat the oven to 325° F & spray a 9×9 dish with cooking spray
Prepare the Crust: combine all the ingredients (graham crackers, sugar, lemon peel & butter) in a food processor until crumbs form. Press the mixture into the bottom of the prepared 9×9 dish. Use the bottom of a measuring cup to press the mixture evenly across the bottom. Bake for 10 minutes, cool completely.
While the crust is cooking prepare the filling. Combine cream cheese and sugar in a large mixing bowl and then beat until smooth, add eggs, lemon peel and sugar, beating until smooth. Pour the filling over the cooled crust. Spread the blueberries evenly over the entire top of the cheesecake.
Prepare the streusel topping, combine the brown sugar, flour and cold butter in a bowl and cut the butter in with a pastry blender or fork until thoroughly mixed and crumbly. Sprinkle liberally over the cheesecake.
Bake the dish for 35-40 Minutes, or until the top is very lightly browned and the center is nearly set (the very center should still slightly jiggle when moved).
Cool for about an hour on a cooling rack, then cover and transfer to the fridge for at least 3 hours prior to serving.
Cut into 4 rows x 4 rows, this makes 16 bars.
If you want your bars to cut evenly and be perfectly pretty we suggest placing your cheesecake in the freezer for about 30 minutes prior to serving, otherwise, they’ll look more like this when they come directly out of the pan:
Not as pretty, but just as tasty!!
Combine all ingredients in a food processor