One of my new interests that I found on Facebook (imagine that) is Pinterest. A friend of mine had posted a craft project they found on there. I didn’t give it a thought until I saw one of my favorite bloggers, Brown Eyed Baker posting on this site as well. I did what I always do when I need to find something, I googled Pinterest. I got an invite and have been pinning since.
There’s a bit of everything on this site. There’s arts and crafts, cooking, photography, technology, etc. You name it, it’s on there. And this is where I happened to find this dessert. I found this from Epicurean Mom’s website. I found yet another favorite food blog that I’ll be following. Amazing food and great pictures.
I’ve been giving my all at making the desserts lately. I have been having a great time at baking them as well. I don’t get to enjoy them as much as the family does, but these are really good. These are really good! Did I already say that!!!!!
Here’s what you need and how to prepare:
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 (I used fat free)
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
These are a must make recipe!
Patricia – Two Girls Cooking