I had a house full of happy men as I joined in the task of preparing some of the recipes from the Go Bold with Butter blog. There are a total of ten great bloggers contributing recipes that feature rich, creamy butter. I was surprised and happy to see so many familiar faces there. Annie of Annie’s Eats, Kristin of Iowa Girl Eats, and Heidi of Foodie Crush, just to name a few. Check it out and check back often as new recipes are being added each day.
I have been a fan of Annie’s blog for years so I jumped on the opportunity to try out one of her contributions to the site. I honed in on these Lemon Blueberry Cheesecake Bars and good, gosh almighty are they good! Try them and try them now! It’s nearly impossible for me to prepare a recipe as written but this one is perfect as is. I highly recommend using Meyer lemons if you can get your hands on them. They are just so sweet you could practically eat the peel on it’s own so they are fantastic in baked goods like this.
These bars are pure heaven in both taste and appearance. They would be a beautiful addition to any spring or summer gathering and of course they include all natural, one of a kind, no substitutions please – butter!
Lemon Blueberry Cheesecake Bars
For the crust:
- 2 cups graham cracker crumbs (you'll need 14 whole rectangle shaped graham crackers)
- 3 tablespoons sugar
- 8 tablespoons butter melted
For the cheesecake:
- 16 ounces cream cheese, room temperature
- 1/2 cup sour cream (light or regular)
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice (use Meyer lemons if you can get them)
- 1 pint fresh blueberries (about 2 cups)
- Preheat the oven to 325 degrees F. Coat a 13- x 9-inch pan with non-stick cooking spray.
For the Crust:
Break 14 graham crackers in half and place in the bowl of a food processor. Process until they are fine crumbs. Add the sugar and melted butter and process again to combine well. Transfer the crumb mixture to the prepared baking dish and press down to form an even layer.
Bake for 8-10 minutes, until lightly browned. Remove dish from the oven and let cool slightly while you prepare the filling.
For the Filling:
Add cream cheese and sour cream to a large bowl and using hand or stand mixer, beat on medium speed until smooth. Add in the sugar and beat on medium-high speed until light and fluffy, 1-2 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla extract, salt, lemon zest and lemon juice. Fold in the blueberries gently with a wooden spoon until evenly incorporated.
Pour the mixture over the graham cracker crust and gently spread into an even layer with an offset spatula.
Bake for 35 minutes or until the center appears to be just set. Remove from oven and allow to cool to room temperature. Cover and refrigerate for at least 4 hours before slicing and serving.
Adapted from GoBoldwithButter.com