Friday, June 25, 2010

Lemon Blueberry Cheesecake

For the base: grease bottom of a 9x9 pan with butter. Line with parchment paper. In a food processor, combine sugar, cinnamon, and graham crackers (short bread or Oreo cookies) until you have the texture of bread crumbs. Then add melted butter until fully incorporated. Pour into lined pan and pat down gently with the bottom of a glass. Bake 10-12 minutes on 325 degrees until lightly browned. Let cool.

For the filling: Add cream cheese, egg, lemon juice, lemon zest, and sugar in the food processor and process to a smooth consistency.

Pour into cooled base...
Cover with blueberries. Bake in 325 degree oven about 35 minutes or until center only slightly jiggles.
Remove from oven and cool completely then refrigerate for 3 hours before cutting.
  • For the base:
  • Butter for greasing
  • 9-12 graham crackers (shortbread or Oreo cookies)
  • 2 Tbsp sugar
  • 1/8 tsp ground cinnamon
  • 1/2 stick of butter melted
  • For the filling:
  • 16 ounces cream cheese, room temperature
  • 2 eggs
  • 2 lemons, zested and juiced
  • 1/2 cup sugar
  • 1 1/2 cups fresh blueberries
  • Powdered sugar (optional) for dusting

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