This recipe has become a great hit over at Chef In Training! It has received lots of wonderful comments from readers – let’s have a look at what they’ve had to say about it:
I’m such a sucker for lemon and cream cheese together (if blueberries are in the mix, well then that’s just a lovely bonus)!
Hi Nikki! My name is Ruby and I’m 9 years old. I’m learning how to cook and I made these today with my grandma Jane and they are awesome!! She made a blueberry sauce to serve on the top which made them even more incredible!
Ingredients
Crust
1¼ cups graham cracker crumbs
4 Tablespoon melted butter
2 Tablespoons sugar
Cheesecake Filling
16 ounce cream cheese softened
½ cup sugar
2 eggs
2 Tablespoon lemon zest
4 Tablespoons lemon juice
Blueberry swirl
½ cup blueberries
2 Tablespoon sugar
Instructions:
Preheat oven to 325 degrees F. Spray an 8×8 baking dish with cooking spray.
Mix graham cracker crumbs, butter, and sugar together. Press down into the baking dish and bake at 325 degrees F for 10 minutes. Remove from oven and let cool.
Beat cream cheese and sugar. Add eggs one at a time, beating in each egg. Add lemon juice and lemon zest, beat again. Pour over graham crust.
Place blueberries and sugar in a blender and blend until smooth. Spoon blueberry mixture into several spots onto the filling mixture. Use a knife to swirl.
Bake for 35-40 minutes.
Cool completely then refrigerate for 3 hours before serving.
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Quick Tip: You can try using your favorite berries instead of blueberries!
Thanks to Chef in Training for this heavenly dessert!
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