LEMON BLUEBERRY CHEESECAKE BARS

Recipe courtesy Tyler Florence

Preheat oven to 325 degrees F and bring cream cheese to room temperature.

Begin with the base.  Line a 9×9-inch baking pan with parchment.  Grease the bottom with butter and then line the parchment over the top pressing down at the corners.  Lay another sheet on top going the other way so it will be easy to pull out when done.  In a food processor add the sugar, cinnamon and graham crackers.  Process until you have the texture of breadcrumbs.  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.

Meanwhile prepare the filling.  Add cream cheese, eggs, lemon juice, lemon zest 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 begin to breakdown.

Bake in the oven for 35 minutes or until the centre 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.

Edited: October 14th, 2009