This is a great dessert to make during the spring and summer months. Lemons and blueberries pair perfectly with the creamy cheesecake and graham cracker crust.
Ingredients:
- 9 graham cracker sheets, crushed
- 1 stick of butter, melted
- 2 (8-ounce) packages of cream cheese, room temperature
- 2 eggs
- ¼ cup sugar
- ¼ cup honey
- 1 tea vanilla
- 1 lemon, zested and juiced
- ¾ cup fresh blueberries
Candied Lemon
- 1 cup sugar
- ½ cup water
- 2 lemons, sliced thin
Directions:
- Preheat oven to 350°F. Line an 8×8 baking dish with parchment paper.
- In a bowl, mix together graham crackers and melted butter. Press mixture into bottom of prepared dish. I use the bottom of a glass cup to help press in firmly.
- Next, in a separate bowl, beat cream cheese, sugar, and honey together. Then, add in eggs and mix until eggs are completely mixed in.
- Add lemon zest, lemon juice, and vanilla and beat until smooth. Pour batter over prepared graham cracker crust.
- Bake for 35 minutes until cheesecake mixture is set on edges. The center will still be jiggly but go ahead and remove from oven so you do not overbake cheesecake and to prevent cracking.
- Allow to cool at room temperature for at least one hour then chill in fridge until firm. Approximately 2-3 hours.
- To make candied lemons: mix water and sugar in a saucepan over medium-high heat until sugar is dissolved. Gently place lemons in and coat. Cook for about 10 minutes or until lemons become translucent. Remove lemons and place on a piece of parchment paper. Use to decorate your cheesecake bars before serving.
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