Blueberry Lemon Cheesecake Squares with Blueberries

Serves 9 in about 1 hour. The oven brings graham crackers and egg yolk room together.

Ingredients

• 10 graham crackers
• ¼ cup sugar
• 6 tablespoons butter, melted
• 2 8 oz blocks cream cheese, room temperature
• ⅓ cup sugar
• 1 teaspoon flour
• 1 teaspoon vanilla
• 2 tablespoons lemon zest
• 3 tablespoons lemon juice
• 1 egg, room temp
• 1 egg yolk, room temp
• 1 ½ cups blueberries (fresh or frozen)

Method

1. Warm oven to 325° F. Grease a 8"x8" baking dish with butter. Line the dish with parchment paper (on top of the butter) so it overhangs on both sides. This will help you get it out of the pan easier.
2. Break up graham crackers a bit and put them in a food processor. Pulse a few times.
3. Tip in sugar and turn on food processor and process until the pieces are all crumbs.
4. Stir in the melted butter and process again until the mixture resembles wet sand.
5. Tip in the crumbs into the prepared baking dish and press evenly, using a small drinking glass.
6. Cook for 12 to 14 minutes until lightly browned. When done, cool dish on a wire rack while you make the filling.Wipe out the food processor to use for making the filling.
7. Stir in cream cheese and sugar to the food processor. Stir until well combined and smooth.
8. Stir in flour and process until mixed in.
9. Stir in vanilla, lemon zest, lemon juice, and mix until fully combined.
10. Stir in egg and egg yolk. Pulse a few times until egg is fully incorporated, but don't over mix.
11. Tip in mixture into a bowl and fold in the blueberries with a spatula.
12. Tip in mixture onto the cooled crust and spread to even it out.
13. Cook at 325° F for 35 minutes, or until the edges start to brown, and the mixture only slightly jiggles when shook.
14. Lift out to a wire rack and cool completely. Then chill in the fridge for about 3 hours.
15. Cut into 9 squares and serve!

More dessert ideas are in the dessert collection.