Categories: Dessert
Ingredients
- Crust
- 9 graham cracker rectangles
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1/4 melted butter
- Filling
- 16 ounces softened cream cheese
- 2 eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1 1/2 cup blueberries, if frozen blueberries are used be sure they are thawed
- Streusel Topping
- 1 cup brown sugar
- 3/4 cup all purpose flour
- 6 tablespoons cold butter
Directions
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Heat oven to 325 degrees.
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Spray an 8 or 9 inch square pan with cooking spray.
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Place graham crackers, sugar, and lemon zest in a food processor.
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Cover.
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Pulse on and off until a crust forms.
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Add melted butter.
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Cover and process with another 3 or 4 pulses until all ingredients are well incorporated.
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Press mixture into the bottom of the pan.
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Bake for 10 minutes.
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Allow to cool.
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Add cream cheese, eggs, lemon zest, lemon juice, and granulated sugar to clean food processor.
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Cover and process until mixture is smooth.
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Pour over baked crust.
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Top cheese cake mixture with blueberries.
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In a medium bowl mix streusel topping ingredients with a form until crumbly.
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Sprinkle over blueberries.
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Bake for 35 to 40 minutes or until topping is lightly browned and center is almost set.
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Cool for 1 hour on cooling rack.
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Refridgerate about 2 hours or until chilled.
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Cut into 3 rows by 3 rows.
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Store in refridgerator until ready to serve.