Blueberry Lemon Cheesecake
Recipe by Chef Cleora Brock, Kelly’s Home Center, Salem, Oregon
Graham Cracker Crust
- 1-1/4 cups of cracker crumbs
- 2 tablespoons sugar
- 1 teaspoon grated lemon zest
- 4 tablespoons butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 2 eggs
- 2 tablespoons grated lemon zest
- 1/4 cup lemon juice
- 1/2 cup sugar
- 1 1/2 cups fresh blueberries
- 1 cup brown sugar
- 3/4 cup flour
- 6 tablespoons cold unsalted butter
Heat oven to 325 degrees F. Line an 9-inch square pan with aluminum foil and lightly spray with non-stick cooking spray.
Add graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon zest to the bowl of a food processor. Process until fine crumbs form. Add the melted butter then cover and process until blended.
Press graham cracker crumb mixture evenly into the bottom of the pan and bake until lightly toasted, about 10 minutes. Cool 10 to 15 minutes before adding the cheesecake layer.
While the graham cracker base cools, make the cheesecake bar filling.
Add cream cheese, eggs, 2 tablespoons lemon zest, lemon juice and sugar. Process until smooth and creamy.
Spoon cheesecake filling over the crust then top with blueberries.
Make the topping by adding brown sugar, flour, and cold butter to a medium bowl. Cut the butter into small cubes and then add them to the bowl. Using your fingers or a fork work the butter into the flour and sugar until crumbly. Scatter topping over the blueberries.
Bake until the topping is lightly browned and the center is almost set, 35 to 40 minutes.
Cool 1 hour at room temperature then refrigerate about 1 hour or until chilled.
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes