Lemon Berry Cheesecake Squares (Print Version)
# Ingredients:
→ Cookie Base
01 -
Smashed graham crackers (12 whole sheets, making 1½ cups/180g of crumbs)
02 -
Melted unsalted butter (6 tablespoons/85g)
03 -
White sugar (¼ cup/50g)
→ Cream Cheese Mixture
04 -
Room temp block-style cream cheese (16 ounces/452g)
05 -
One large egg at room temp
06 -
White sugar (6 tablespoons/75g)
07 -
Lemon zest, freshly grated (1 teaspoon)
08 -
Squeezed lemon juice (3 tablespoons/45ml)
09 -
Regular vanilla extract (1 teaspoon)
10 -
Blueberries, fresh or still-frozen (1½ cups/210g)
# Instructions:
01 -
Warm your oven to 350°F (177°C). Put parchment in a 9-inch square pan with extra hanging over the sides for grabbing later.
02 -
Mix the crushed graham bits, sugar, and butter until it looks like wet sand. Push the mix down hard into the pan's bottom.
03 -
Stick the crust in the oven for 8 minutes till it firms up. Let it cool a bit while you work on the next part.
04 -
Whip the cream cheese till it's smooth, then add the egg, sugar, lemon bits, juice, and vanilla. Beat for 3 minutes till fluffy. Carefully stir in the blueberries.
05 -
Spread the cream mix over the slightly warm base and bake for 30-35 minutes until it's firm with light brown edges. It'll rise then flatten as it cools.
06 -
Let stand for 30 minutes at room temp, then chill in the fridge for at least 3 hours before cutting into squares.
# Notes:
01 -
You can freeze these treats for up to 3 months
02 -
They'll stay good in the fridge for about 5 days
03 -
If you're not in America, try digestive cookies instead of graham crackers