This simple recipe doesn't disappoint, with it's creamy, lemony, cinnamony, blueberryness, it's total blueberry bliss!
Imprimer cette page Recipe type:
DessertNumber of serving: 8Preparation time:
15 Minute(s)Cook time:
For the Base:
Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers, (the whole cracker, not individual pieces)
1/2 stick unsalted butter, melted
For the Filling:
16 ounces cream cheese, at room temperature
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries
Powdered sugar, for dusting
For the Base
Preheat oven to 325 degrees.
Grease the bottom of a 9"x9" baking pan with butter. Then place 2 pieces of parchment paper, folded to fit, in each direction of the pan, like an X shape, pressing down at the corners. (This makes it easy to lift out the cheesecake after it's cooked and cooled.) In a food processor, process the sugar, cinnamon, and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done, set aside to cool slightly.
For the Filling
Add the cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with the blueberries. They will sink slightly but should still be half exposed (as the cake bakes they will sink a little more and break down).
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from the pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar and serve!