Ingredients:
Crust:
- 9 graham crackers, the rectangles
- 4 tablespoons butter, melted
- 1 teaspoon lemon zest
- 2 tablespoons sugar
Cheesecake:
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 1/4 cup fresh lemon juice
- 2 large eggs
- 2 tablespoons lemon zest
- 1 1/2 cups fresh blueberries
Crumble Topping:
- 3/4 cup all-purpose flour
- 6 tablespoons butter, melted
- 1 cup brown sugar, packed
Instructions:
First Step:
- Prepare the crust by mixing all ingredients for the crust together.
- Using a flat-bottomed cup, press the graham cracker mix into a 9-inch square baking pan, pushing lightly to pack the crust.
Second Step:
- Preheat the oven to 350°F (175°C) and bake the crust for 10 to 15 minutes.
- Set crust aside to cool.
Third Step:
- In a large mixing bowl, combine the softened cream cheese, lemon zest, lemon juice, sugar, and eggs.
- Beat well until smooth.
Fourth Step:
- Spoon the cheesecake filling over the crust.
- Add the blueberries on top of the cheesecake layer.
Fifth Step:
- Using a butter knife, lightly swirl through the cream cheese and the blueberries.
- Make the crumble topping by combining the flour, melted butter, and brown sugar until it resembles coarse crumbs.
Sixth Step:
- Sprinkle the topping over the cheesecake layer.
- Bake for 35 to 40 minutes or until set, then cool for one hour at room temperature.
Seventh Step:
- Place into the refrigerator to cool for an additional hour.
- Cut into 9 bars, serve, and enjoy!