Lemon Blueberry Cheesecake Bars
Makes 1 8×8-inch pan, adapted from Tyler Florence
2 tbsp sugar
9 cinnamon graham crackers
1/2 stick unsalted butter, melted
a pinch of salt
16 oz reduced fat cream cheese, room temperature
2 lemons, juiced and zested
1/2 cup sugar
1 1/2 cups fresh blueberries
1. Preheat oven to 325.
2. Grease the bottom of an 8×8-inch pan. Cover it with parchment paper and then grease that. In a food processor, process the sugar and graham crackers until they are the texture of bread crumbs. Add in 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 for 12 minutes, or until golden. Set aside to cool.
3. In the bowl of a stand mixer, combine the cream cheese, eggs, lemon juice and zest, and sugar, mixing until well-combined and smooth. Pour onto the cooled graham cracker base. Sprinkle the blueberries on top.
4. Bake for 35 minutes or until the center only jiggles slightly. Remove from the oven and cool completely before refrigerating for 3 hours.