May 28, 2010
After making blueberry pancakes I still had a lot of blueberries left so I wanted to make something that would use as much as possible. I was browsing the internet for something I thought sounded good and I came across Lemon Blueberry Cheesecake Bars on foodnetwork.com. I happen to really dig cheesecake and this recipe turned out to need a lot of blueberries.
I first had to take a trip to my local grocery store and purchase the ingredients as I had almost nothing that was required. Once I was home I began making the crust. I needed to smash up nine graham crackers, add sugar and cinnamon, then add half a stick of melted butter, mix it all up and break it down well. Having broken the crust down well, it needed to cook for twelve minute. With that in the oven I began making the filling.
In a large bowl I dropped in the cream cheese, eggs, and sugar and then proceeded to zest and juice two lemons. After mixing the filling well, which was conveniently around the time the crust was done, I dropped it into the cooled down crust. I then added 1½ cups of blueberries, making sure to spread them out better than I did with my blueberry pancakes. That needed to go into the oven for thirty-five minutes and cool for a couple hours before eating.
Once we started eating it, it went fast. I think I was a little overzealous zesting and juicing the lemons as the lemon taste nearly overpowered the blueberries, but I like lemons so I’m fine with that. If you don’t want the lemons overpowering the recipe, I’d recommend using two small lemons or zest and juice one large lemon. All in all it probably cost $40 to buy everything but the majority of the ingredients required a fraction of what was there.