Lemon Blueberry Cheesecake
It’s the first day of spring, but it definitely doesn’t feel like spring here in Minnesota. It was 5 degrees this morning, the winds are howling, and there is still plenty of snow on the ground. Summer is nowhere NEAR being on Mother Nature’s radar around here, but at least I can bring the flavors of summer into my kitchen. I spotted these blueberries on sale at ALDI this week for $1.99. They were my muse for this Lemon Blueberry Cheesecake recipe.
I used Smucker’s Blueberry topping for the glaze on top. It’s basically a topping meant for ice cream, waffles or pancakes but definitely works well with this cheesecake recipe as well. you could substitute blueberry jelly or preserves, but you’d want to thin it out a little bit before drizzling it on your cheesecake.
Frugal Tips: Look for serving plates, utensils and table linens at thrift shops. That’s where I found this gorgeous silver serving tray! I’ve also purchased linen napkins, tablecloths, and other great pieces at our local Goodwill. In many cases, they’re cheaper than disposable partyware! Plus, you get to keep them and reuse them over and over again.
- Butter, for greasing the pan
- 2 Tbsp. sugar
- ⅛ tsp. cinnamon
- 9 graham crackers (one sleeve)
- ½ stick unsalted butter, melted
- 16-oz. cream cheese (two packages), room temperature
- 2 eggs
- 6 Tbsp. lemon juice
- ½ C. sugar
- 1½ cups fresh blueberries
- ½ jar blueberry topping
- Read more at: http://www.foodnetwork.com/recipes/tyler-florence/lemon-blueberry-cheesecake-bars-recipe/index.html?oc=linkback
- Preheat oven to 325. In a food processor, pulse together the cinnamon, sugar, graham crackers until they are the consistency of bread crumbs. Add the melted butter. Press down into a tart pan that has been sprayed with non-stick cooking spray and lined with parchment paper. Bake for 12 minutes or until light brown. Remove and cool completely.
- Beat the cream cheese, eggs, lemon juice and sugar in a mixer until well combined. Pour over the cooled crust and arrange blueberries on top. They will sink slightly – that’s OK.
- Bake for 32-35 minutes. Center still may be slightly “jiggly.” Cool, then refrigerate. After refrigerating at least 3 hours, remove from pan using the parchment lining. Spread half the jar of blueberry topping over the top. Cut into ten wedges.
I was inspired by this Lemon Blueberry Cheesecake Bars recipe by Tyler Florence on Foodnetwork.com.