Lemon-blueberry cheesecake bars have decadent cheesecake flavour without the bother. A thin layer of lemon cheesecake covers juicy blueberries.
Ingredient
– 8 graham cracker sheet– 4 tablespoons unsalted butter (1/2 stick), melted– 1 8-ounce package reduced-fat cream cheese, at room temperature– ¼ cup granulated sugar– ¼ cup sour cream or plain strained yogurt, such as Greek-style
Ingredient
– 1 large egg– Zest of 1 large lemon– 3 tablespoons lemon juice– 1 teaspoon vanilla extract– Pinch of salt– 1 ½ cups blueberrie
Direction
1
Turn the oven on to 350°F. Apply cooking spray to an 8-inch-square baking pan.
2
Food processor graham crackers into fine crumbs. To coat crumbs, drizzle butter and pulse. Press the mixture evenly into the bottom of the prepared pan.
3
Meanwhile, clean the food processor bowl. Put softened cream cheese, sugar, sour cream (or yoghurt), egg, lemon zest, juice, vanilla, and salt in the food processor bowl.
4
Apply filling evenly to cooked crust. Bake 30–35 minutes until centre is barely set. Cover and refrigerate until cold, about 4 hours after cooling to room temperature.