Good Monday morning! I hope that you had a great weekend! Mine was a mixture of a little work, a little fun and a lot of grey weather. Thankfully not the rain that they predicted. Between the rain, the fires and the flooding and the scorching heat this has been a crazy summer for many weather wise.
As I typically do on the weekend, I test out new recipes and this weekend was no exception. In fact I made one of the most delicious desserts and now my current new favorite. I personally love cheesecakes but sometimes do not want the hassle of a spring-form pan, a water bath and all of the rest. This was one of those times, so I decided to make a bar recipe as they are quick and easy. In addition I wanted to use up a batch of blueberries and some leftover crumbled topping from a coffeecake that I will share with you later. The combination of all three is so good. The buttery topping compliments the creamy cheesecake and the tart berries and lemon are refreshing, especially on a summer day.
Blueberry Cheesecake Bars with Crumb Topping
Recipe Adapted from Tyler Florence Food Network
16 oz. cream cheese, ROOM TEMPERATURE
1/2 cup sugar
2 eggs, ROOM TEMPERATURE
2 lemons zested and juiced
1 tablespoon Nielsen-Massey vanilla extract
2 teaspoon sugar
1 tablespoon fresh lemon juice
1 cup fresh blueberries
Graham cracker/Cookie crust:
2 tablespoons of sugar
dash of cinnamon
10 graham crackers
1/2 stick butter melted
1 cup all-purpose flour
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon of cinnamon
7 tablespoons of cold butter
1. Preheat oven to 325 degrees. Line an 9 X 9 square baking pan with parchment paper, this will allow for easy removal and cutting.
2. In a medium size mixing bowl combine crust ingredients, then spread into the pan. Use the back of a cup to press crumbs evenly. Bake for 10 minutes. Remove from oven and cool.
3. In a small mixing bowl, combine all blueberry ingredients, mix gently and set aside.
4. In a medium size mixing bowl, combine all ingredients for topping. Cut the butter in with a pastry blender, fork or hands until the mixture resembles small crumbs. Set this aside.
5. In the bowl of a stand mixer, beat together ROOM TEMPERATURE cream cheese, and sugar until smooth. Then add vanilla and eggs one at a time. Mix until incorporated.
6. Pour the cheesecake batter over the baked and cooled crust. Spread evenly with a spatula. Spread blueberry mixture over top, evenly covering the cheesecake. Add crumb topping and spread so mixture is even.
6. Bake for 435-40 minutes or until the cheesecake is slightly jiggly and the crumble is golden brown. Cool to room temperature then refrigerator at least 3 hours, preferably overnight. Remove bars from pan then cut, serve and enjoy!
NOTE: I used a combination of sugar cookies and graham crackers for my crust. Also for this recipe I made a half a batch in a smaller pan. That is why my bars seem thin. Also, I made two cheesecakes, the first using this recipe, the second one I used my Blueberry Compote Recipe and it was excellent too!
Do tell, what did you make, read, bake or cook this weekend? I am all ears and would love to hear!
I hope that you have a fabulous day!