Blueberry Lemon Cheesecake Squares
Ingredients
Graham Cracker Crust
-
10
pieces
Graham Crackers
-
¼
cup
Sugar
-
6
Tablespoons
Butter, melted
Filling
-
2
8 oz blocks
Cream Cheese, room temperature
-
⅓
cup
Sugar
-
1
teaspoon
Flour
-
1
teaspoon
Vanilla
-
2
Tablespoons
Lemon Zest
-
3
Tablespoons
Lemon Juice
-
1
piece
Egg, room temperature
-
1
piece
Egg Yolk, room temperature
-
1 ½
cups
Blueberries
Instructions
- Preheat the oven to 325°F and prepare an 8"x8" baking dish.
- Break graham crackers and process them into crumbs, then mix with sugar and melted butter.
- Press the crumb mixture into the baking dish and bake for 12-14 minutes until lightly browned.
- In a food processor, blend cream cheese and sugar until smooth, then add flour and mix.
- Incorporate vanilla, lemon zest, and lemon juice, then add the egg and yolk, mixing gently.
- Fold in blueberries and pour the filling over the cooled crust.
- Bake for 35 minutes until the edges are brown and the center jiggles slightly.
- Cool completely on a wire rack, then chill in the fridge for about 3 hours before cutting into squares.
Nutrition Facts (estimated)
Servings
9
Calories
312
Total fat
20g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
100mg
You might also like