Categories
 25Mins Prep Time |
 40Mins Cook Time |
 Skill Level |
servings
Ingredients
- 9 Digestive biscuits crushed
- 2 tablespoons sugar
- 1 teaspoon Grated lemon zest
- 4 tablespoons Butter melted
- 8 ounces Cream Cheese softened
- 2 Eggs
- 2 tablespoons Grated lemon zest
- 1 1/2 cups Fresh blueberries
- 1/2 cup sugar
- 1/4 cup Fresh lemon juice
- 3/4 cup All-purpose flour
- 6 tablespoons Cold unsalted butter
- 1 cup Light Brown Sugar
Cooking Instructions
- Heat oven to 325 degrees F. Line an cake tin with aluminum foil and lightly spray with non-stick cooking spray.
- Add digestive biscuits, 2 tablespoons granulated sugar and 1 teaspoon lemon zest to the bowl of a food processor. Process until fine crumbs form. Add the melted butter then cover and process until blended.
- Press the mixture evenly into the bottom of the pan and bake until lightly toasted, about 10 minutes. Cool 10 to 15 minutes before adding the cheesecake layer.
- While the graham cracker base cools, make the cheesecake bar filling. Wipe the food processor mostly clean with a paper towel then add cream the cheese, eggs, 2 tablespoons lemon zest, lemon juice and sugar. Process until smooth and creamy.
- Spoon cheesecake filling over crust then top with blueberries.
- Make the topping by adding brown sugar, flour, and cold butter to a medium bowl. Cut the butter into small cubes and then add them to the bowl. Using your fingers or a fork work the butter into the flour and sugar until crumbly. Scatter topping over the blueberries.
- Bake until the topping is lightly browned and center is almost set (center should jiggle only slightly when moved), 35 to 40 minutes. Cool 1 hour at room temperature then refrigerate about 1 hour or until chilled. (Or freeze for 30 minutes).