I have a confession. I’ve never made cheesecake before. Not once. In fact, last week was the first time I had even ever made a Key Lime Pie (and that actually came out pretty tasty). But when I found this recipe for lemon blueberry cheesecake bars on Only Taste Matters… I got excited. I got excited but I’m also pregnant…
So as I started on her recipe, I went on autopilot. I started building myself a pie crust using my Kinnikinnick Gluten Free Graham Cracker Crumbs. In a pie pan. Her recipe is for beautiful yummy bars. Well, then it was too late and I had to adapt.
A few notes on Graham Cracker crusts: they are hard to bake, depending on where you are getting them from. Safeway sells a pre-packaged/molded one and it is atrocious. It falls apart. It doesn’t hold anything. If you aren’t going to do the Only Taste Matters version (which you should try!), then I love Kinnikinnick’s crumbs. I purchase mine in the GF section of Fred Meyer. It’s ½ c. sugar, 6 tablespoons of melted butter and a 1 ½ c of crumbs. Mix well, stack in your pan and refrigerate for 1 hour. When you’re ready to work with it, it comes out delish.
So I had already messed up the crust portion for bars. I was not sure if the filling would be the right amount but figured, sure. We’ll try.
16 ounces cream cheese
2 large eggs
1 lemon, zested and juiced (I used 5 tbsps of lemon juice. Flavoring to taste)
½ c sugar
Carton of blueberries (I wanted to sub out blueberries for raspberries to mix with the lemon flavor but the hubby requested the blue)
I mixed everything but the blueberries into a bowl and mixed, mixed, mixed until smooth. Poured the batter into the pie pan. I had a little more than I needed with this recipe. Then added blueberries. Per her instructions, I poked them down as much as I could prior to baking.
Oven at 325. If you are making her bars, you’ll bake for 35 minutes or until center jiggles. The bars are a thinner layer – so if you’re doing the pie, you’ll need to bake for 45 to 60 minutes or until it is cooked through. More like a traditional cheesecake. Mine could have gone in a little longer but didn’t impact taste.
Cool entirely. Refrigerate post baking for 3 hours… then nom and nom with some whipped topping. When I handed my husband his piece, his complained about the size of the piece. When I looked over again, it was gone.
If you love this recipe, please check out Elle’s other recipes on Only Taste Matters . You can’t go wrong with these recipes.