Blueberry and Lemon Cheesecake Bars

This cheesecake starts off with a simple combination of crushed crackers and melted butter all squashed into a baking tin.

As well as lining my baking tray with plastic wrap, I also like to top it with plastic wrap. That way you can place another same-size tin on top and squash the biscuit base down as hard as you can (I’ve been known to stand in the tin on one foot to really pack it down!). This helps to prevent the base from crumbling too much when you slice it later.



The base is then topped with a lemon-flecked cream cheese layer before it goes into the refrigerator to chill.

At this point you can top the cheesecake with the blueberry mixture, but I quite like to cut it into bars first, so you can spoon the blueberries on individually – meaning the sauce runs down the sides!

ingredients:

• 7oz graham crackers
• 4oz (1 stick) unsalted butter, melted
• ½ cup + 2 tbsp heavy cream
• 1 + ⅓ cups cream cheese (I used Philadelphia)
• ½ cup confectioners’ sugar
• 1 tsp vanilla extract
• 1 + 1/2 tbsp lemon juice

Zest of two lemons

• 2 cups blueberries
• 3 tbsp granulated sugar
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directions:

1. Line a 20cmx20cm baking tin with plastic wrap (or foil or parchment).
2. Place the crackers into a bowl or bag and crush with a rolling pin. Mix the butter with the crackers crumbs and spoon the mixture into the prepared baking tray. Flatten and squash the crumbs down as much as you can (I like to place another same-size tray on top to squash it down). Place in the refrigerator whilst you make the cream cheese layer.
3. .........................................

for full instruction please see : www.simplystacie.net