16 whole graham crackers, crushed
1/4 cup fimly packed dark brown sugar
1/4 t kosher salt
1/2 cup unsalted butter, melted
1 t vanilla extract
1/4 cup water
1 T unflavored gelatin
2 x 8 oz. packages cream cheese, softened
14 oz. can sweetened condensed milk
1 T lemon zest
1 T fresh lemon juice
2 cups fresh blueberries
1/4 cup lemon curd
[how to make]
*Line a 9" square baking pan with plastic wrap, letting excess extend over sides of pan.
*Mix together graham cracker crumbs, brown sugar, and salt in a medium bowl.
*Add melted butter and vanilla, stirring until moistened.
*Using a measuring cup, press mixture into bottom of prepared pan.
*Freeze while preparing filling.
*Place 1/4 cup water in a small saucepan.
*Sprinkle gelatin over water, and let stand for 10 minutes.
*Heat over low heat, stirring constantly, until gelatin is dissolved. Set aside.
*Place cream cheese, condensed milk, and lemon zest and juice in the container of a blender; blend until cobined and smooth.
*Add blueberries and blend until uniform in color. (Some blueberry bits will remain.)
*With blender running, add warm gelatin mixture, blending until well combined.
*Pour filling o ver prepared crust.
*Place lemon curd in a plastic piping bag, and cut off tip.
*Pipe lemon curd in thin lines over filling.
*Using a wooden pick, swirl lemon cur.
*Refrigerate for at least 4 hours or overnight.
*Using excess plastic as handles, remove cheesecake from pan, and cut into bars.
Note: I found this recipe in "Cuisine at Home" magazine.
Labels: bar dessert recipe, blueberry bar recipe, cheesecake bar recipe
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