Recipes: Dessert

Ingredients

• Graham Cracker Crust

  • 1-1/4 cups of cracker crumbs
  • 2 tablespoons sugar
  • 1 teaspoon grated lemon zest
  • 4 tablespoons butter, melted

• Cheesecake Layer

  • 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

• Crumble Topping

  • 1 cup brown sugar
  • 3/4 cup flour
  • 6 tablespoons cold unsalted butter

Instructions

• 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.

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