Blueberry Lemon Cheesecake Bars

Ingredients:

Graham Cracker Crust:

1 1/4 cups graham cracker biscuits, powdered

2 tbsp sugar

1 tsp lemon zest

4 tbsp melted butter

Cheesecake Layer:

1 cup softened cream cheese

2 large eggs

2 tbsp lemon zest

1/4 cup fresh lemon juice

1/2 cup sugar

1 1/2 cups fresh blueberries

Crumble Topping:

1 cup light brown sugar

3/4 cup all-purpose flour

6 tbsp cold unsalted butter

Method:

Crust:

- Heat the oven to 162 C. Line a baking tray with parchment paper.

- Add the powdered graham crackers, sugar, and lemon zest to the food processer. Blend till fine. Add the melted butter and process until combined well.

- Pour the mixture onto the tray and press it out evenly. Bake for about 10 minutes, and cool for about 15 minutes.

Cheesecake Layer:

- After wiping the food processor clean, combine the cream cheese, eggs and lemon zest, lemon juice and sugar. Process until smooth.

Topping:

- Spread the cheesecake mixture on the crust. Sprinkle blueberries.

- Mix the brown sugar and flour to a bowl. Cut the butter into cubes and add.

- Using fingers or a fork, mix well until crumbly. Scatter the topping over the blueberries.