About the Celebrating Ordinary Moments Blog

Mission Statement
Thank you for checking out my blog. I started this blog to create a place where people are able to find inspiration and share ideas. I find myself surfing the web looking for inspiration that is unique and different. If I find an interesting tutorial I'll share it with you. I will include a "live" link back to the original blog, store or web site so that you may have the option to visit and learn more about the designer and other services, class or kits they may offer. By posting tutorials I am hoping to help inspire people that are interested in creating something fresh and new.

Terms of Use for my Personal Designs or Patterns.
When listing completed projects on eBay, blogs, etsy, facebook, personal websites, forums or online venues, or if using these patterns for a project submitted to magazines or other publications, it is required that credit be given to Corrine Paul in a reasonably visible way. Example; “Pattern used from Corrine Paul"

Friday, September 7, 2012

Lemon Blueberry Cheesecake Bars

For Base:
Butter, for greasing
2 tablespoon sugar
1/8 tablespoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted

For the Filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries


For the Base:
Preheat oven to 325 degrees

Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and firmly pat down with the bottom of a glass. Bake for about 12 minutes, or until set.

For the filling:
Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined. It should have a smooth consistency. Pour onto the cooked graham cracker base and then sprinkle with blueberries. They will sink slightly but should be half exposed.

Bake in the oven for 35-45 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before Refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

Recipe adapted from Tyler Florence

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