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Gabby's Lemon Blueberry Cheesecake Bars

3/28/2014

Crust

12 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)

6 tbls (90g) melted unsalted butter

1/3 cup (67g) granulated sugar

Filling

16 ounces cream cheese (2 standard packages or 450g), softened to room temperature

1 large egg

1/3 cup (67g) granulated sugar

zest of 2 medium lemons

juice of 1 medium lemon

1 tsp vanilla extract

1 & 1/2 cups (225g) fresh or frozen unthawed blueberries

 

Preheat oven to 350F degrees. Line a 8x8 baking pan with aluminum foil with enough overhang on the sides. Set aside. Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan. Bake for 5 minutes. Allow to cool as you prepare the filling. For the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed until smooth. On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3 full minutes. Gently fold in the blueberries. Spoon filling onto the crust. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will be very puffy, but will sink slightly down as they cool. Allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.


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