Prep 15 mins
Cook 47 mins
Over the summer I visited Tyler Florence's shop in Mill Valley, CA. I was lucky enough to come home with this recipe. These are really unlike any cheesecake bars I have ever had....
- 2 tablespoons sugar
- 1⁄4 teaspoon cinnamon
- 9 graham crackers
- 1⁄4 cup butter, melted
- 16 ounces cream cheese, room temperature
- 2 eggs, room temperature
- 2 lemons, zested and juiced
- 1⁄2 cup sugar
- 1 1⁄2 cups fresh blueberries
- 2 tablespoons powdered sugar, for dusting
- Preheat oven to 325 degrees.
- Place parchment paper in the bottom of 9X9 pan, extending up over sides and over top. Turn pan, and put in another sheet. This will help you get the cheesecake out perfectly.
- For the Base:.
- In a food processor, combine the graham crackers, sugar and cinnamon, process until you have very small crumbs. Add melted butter and pulse a couple of times to full incorporate the butter. Pour into the lined baking pan and gently pat down. Cook for 12 minutes. Set aside to cool.
- For the Filling:.
- To the food processsor bowl, add cream cheese, eggs, lemon zest, lemon juice and sugar. Process for a few seconds until well combined. It should be smooth and kind of glossy. Pour into the cooled base, smooth gently into the corners and then sprinkle with the blueberries (I have used frozen berries with excellent results). Don't stir! Bake for 35 minutes or until the center only slightly jiggles. Chill for 3 hours, then grasp the parchament handles and lift the entire cheesecake out. Cut into 10 squares. Dust with powdered sugar if desired.
I did not care for these, my husband loved them. The lemon filling was tangy and the blueberries a nice complement. The cinnamon threw me, though. Just a matter of taste I guess.
I messed up this recipe and it still was delicious! When I saw that it was from Tyler Florence in Mill Valley I had to try it. This is a keeper especially when blueberries are in season.
These taste like the italian ice I enjoyed so much as a child