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Lemon Blueberry Cheesecake Bars
DISH THANKS TO TYLER FLORENCE
Total: 4 hr
Preparation: 25 minutes
Inactive: 3 hr
Prepare: 35 minutes
Yield: 10 bars
For the base:
Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick saltless butter, melted
For the filling:
16 ounces cream cheese, room temperature level
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries
Powdered sugar, for cleaning
Preheat oven to 325 degrees F.
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers up until you have the texture of bread crumbs. Include the melted butter and pulse a couple of times to completely include. Pour into the lined baking pan and carefully pat down with the base of a glass. Bake in the oven for 12 minutes up until golden. When done reserve to cool.
Include cream cheese, eggs, lemon passion, lemon juice and sugar to the food processor and mix until well combined. It must have a smooth consistency. Pour onto the cooled base and after that cover with blueberries. They will sink slightly but must still be half exposed– as the cake bakes they will sink a bit more and break down.
Bake in the oven for 35 minutes or till the center only slightly jiggles. Get rid of from the oven and cool completely prior to refrigerating for at least 3 hours. Once set, eliminate from pan utilizing the parchment lining and slice into 10 rectangle-shaped bars. Dust with powdered sugar.
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Tyler Florence's Lemon Blueberry Cheesecake Bars|Tyler's Ultimate|Food Network