Recipe Wednesday: Batty for Blueberries

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Batty for Blueberries

Lately, Thing 1 and I have been on a blueberry craze.  Blueberries and blackberries have become a staple in our refrigerator and I can’t keep them longer than a couple of days.  Is there anything better than blueberry and lemon in…well, anything?  No. The answer is no. Not to mention that they are really, really good for you.

“Blueberries, strawberries and blackberries are true superfoods. Naturally sweet and juicy, berries are low in sugar and high in nutrients – they are among the best foods you can eat.”

Joel Fuhrman

Therefore, in honor of our new-found food obsession, here is a recipe that celebrates the blueberry – with a touch of lemon, of course.

 

LEMON BLUEBERRY CHEESECAKE BARS

Ingredients

For the base:
Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted


For the filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries
Powdered sugar, for dusting

Directions
For the filling:
Preheat oven to 325 degrees F.

For the base:
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 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.

For the filling:
Add 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 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 pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.


Recipe courtesy of Tyler Florence, 2007

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