It's time for me to start adding more recipes that I make to my blog since I use it as my cookbook. I made this one for my family Easter dinner. I was looking for an Easter cheesecake bars recipe, and I found this at The Girl Who Ate Everything. It takes quite a few lemons to get the zest and juice, so stock up. It turned out pretty and delicious, sweet with a bit of sour. Doesn't it look perfect for Easter?
Lemon Blueberry Cheesecake Bars
1 1/4 c. unsalted butter, room temperature
1/2 c. granulated sugar
1 heaping T. lemon zest
2 c. flour
1/4 t. salt
Blueberry Topping
2 c. fresh blueberries
2 T. brown sugar
2 T. lemon zest
2 T. lemon juice
Cream Cheese Layer
2 (8-oz) pkg. cream cheese, room temperature
1/2 c. granulated sugar
2 t. lemon zest
1 T. vanilla
2 eggs
Preheat oven to 350° and line a 9
x 13 pan with parchment paper.
Crust: Beat the butter, sugar, and
lemon zest until creamy. Add the flour and salt and beat until combined. Press
dough into bottom of prepared pan and bake for 15 minutes.
Topping: Combine blueberries,
brown sugar, 2 tablespoons lemon zest, and lemon juice in a small saucepan.
Cook over medium heat, stirring occasionally, until berries are just soft, 5 -
10 minutes. Set aside to cool.
Cream cheese layer: Beat cream
cheese, sugar, lemon zest, and vanilla together. Beat in the eggs, one at a
time, until combined. Spread cream cheese mixture onto warm crust and smooth
top. Dollop blueberry topping randomly over top of cream cheese layer. Gently
pull a knife tip through the top to create swirls.
Bake on the middle rack of the oven for 30-40 minutes until topping is set. Refrigerate for at least 2 hours or until well chilled.
