When I told you of my growing obsession with cheesecake, I wasn’t kidding. And it turns out, you weren’t either. The response I get with almost any post about cheesecake is overwhelming – seems you all love it too! I’ve been really digging the lemon-blueberry flavor combination this summer and I decided to try it out in the form of a cheesecake bar. I searched around for a recipe but none really struck me so I decided to create my own. Thankfully these were everything I had hoped for – light and creamy lemony cheesecake with sweet, juicy blueberries and my favorite graham cracker crust. I brought the leftovers in to work and they were gone by the end of the day. I’ll take that as a good sign :)
Ingredients
Ingredients:
For the crust:
2 cups graham cracker crumbs
3 tbsp. sugar
8 tbsp. butter, melted
For the cheesecake:
16 oz. cream cheese, at room temperature.
½ cup sour cream
¾ cup sugar
2 large eggs
1 tsp. vanilla extract
Pinch of salt
2 tsp. lemon zest
2 tbsp. freshly squeezed lemon juice
1 pint fresh blueberries
Directions
- 01
Preheat the oven to 325˚ F. Line a 9 x 13-inch pan with foil. Lightly grease the foil. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Toss with a fork until well blended and all the crumbs are moistened. Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, until lightly browned. Transfer to a wire rack to cool and maintain the oven temperature while you prepare the filling.
- 02
In the bowl of an electric mixer, combine the cream cheese and sour cream. Beat on medium speed until smooth. Add in the sugar and beat on medium-high speed until light and fluffy, 1-2 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla extract, salt, lemon zest and lemon juice. Fold in the blueberries gently with a spatula until evenly incorporated. Pour the mixture over the graham cracker crust and gently spread into an even layer with an offset spatula.
- 03
Bake for 35 minutes or until just set and the center no longer jiggles when the pan is tapped. Transfer to a cooling rack and let cool to room temperature. Cover and refrigerate for at least 4 hours before slicing and serving.
Source
Annie original