Blueberry Lemon Cheesecake Bars
Blueberry Lemon Cheesecake

Ingredients:

Oatmeal Cookie Base

  • 2 cups (500 mL) quick oats
  • 1/2 cup (125 mL) all-purpose unbleached flour
  • 1/2 cup (125 mL) brown sugar
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) cinnamon
  • 1/4 cup (50 mL) melted butter
  • 1 egg, lightly beaten

 

Cheesecake

  • 1 container 475 g extra smooth ricotta
  • 1 8 oz (250 g) package light cream cheese
  • 1/2 cup (125 mL) granulated sugar
  • 2 eggs
  • 1/4 cup (50 mL) all-purpose unbleached flour
  • 3 tsp (15 mL) finely grated lemon zest
  • 2-3 tbsp (30-45 mL) fresh lemon juice (1 medium lemon)
  • 1 can (540 mL) E.D.SMITH® Blueberry Pie Filling

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Preparation:

  1. Lightly spray or oil 9 x 13 inch (23 x 33 cm) glass baking dish.  Preheat oven to 350°F (180°C).
  2. For the cookie base: In a medium bowl, combine the dry ingredients. Stir in melted butter and egg and mix until dough comes together. Press dough evenly into the bottom of prepared pan and bake 15-20 minutes or until lightly golden and firm.
  3. Remove from oven and spread E.D.SMITH® Blueberry Pie Filling over hot base.
  4. For the cheesecake: Beat together ricotta, cream cheese, sugar and eggs until smooth. Add flour and lemon juice and pour evenly over E.D.SMITH® Blueberry Pie Filling. Sprinkle with lemon zest and bake 20-25 minutes until set but not dry.
  5. Let cool completely before cutting into bars.

Tips:

  1. Try this recipe with E.D.SMITH® Wildberry Pie Filling.
  2. To make cutting easier, chill in refrigerator for about 20 minutes.

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