Welcome to February!!
Are you as excited for time moving by as fast as I am? Haha!
I am sorry I did not get to post as many recipes as I had wanted to in January but things happened and it’s a new month!
We finally caught up to our annual snowfall then something odd happened, it rained! It poured, while there were inches of snow all over. Made for a lot of fun driving and walking the next day.
See it is February, are you on the hunt for some delicious Valentines Day sweet treats? I will be making some this month, don’t have it fully planned out yet but I am looking forward to it.
There is nothing like lemon & blueberries in the winter to make you long for spring and summer! Really, I love and enjoy the winter but when I made these I started to long for spring in a bad way,lol.
These cheesecake bars are yummy. Buttery, lemony and bursting with blueberries. One thing I would like to say is I found the topping made too much for an 8×8 pan, feel free to use it all but it will changed you baking time by a little bit but delicious no matter what.
- 9 Graham Cracker Rectangles
- 2 Tablespoons Granulated Sugar
- 1 Teaspoon Grated Lemon Peel
- ¼ Cup Unsalted Butter, Melted
- 2 Packages (8 oz each) Cream Cheese, Softened
- 2 Eggs, Room Temperature
- 2 Tablespoons Grated Lemon Peel
- ¼ Cup Fresh Lemon Juice
- ½ Cup Granulated Sugar
- 1½ Cups Fresh Blueberries or Organic Frozen Blueberries (thawed) (from 8 or 12-ounce bag)
- Streusel Topping:
- 1 Cup Packed Brown Sugar
- ¾ Cup All-Purpose Flour
- 6 Tablespoons Cold Unsalted Butter
- Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.
- In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan. Bake 10 minutes. Cool.
- Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and ½ cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries.
- In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
- Bake 40 to 60 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut into 3 rows by 3 rows. Store in refrigerator.