Blueberry Lemon Cheesecake Bars - E.D.SMITH®

Blueberry Lemon Cheesecake Bars

Blueberries and lemon are the perfect flavour combo and this blueberry lemon cheesecake bar recipe is sure to satisfy that craving.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Difficulty Level Intermediate
Servings 8

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
  • 2-3 tbsp (30-45) mL fresh lemon juice (1 medium lemon)
  • 1 can (540 mL) E.D.SMITH® Blueberry Pie Filling

Directions
 

  • Lightly spray or oil 9 x 13 inch (23 x 33 cm) glass baking dish. Preheat oven to 350°F (180°C).
  • 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.
  • Remove from oven and spread Blueberry Pie Filling over hot base.
  • For the cheesecake: Beat together ricotta, cream cheese, sugar and eggs until smooth. Add flour and lemon juice and pour evenly over Blueberry Pie Filling. Bake 20-25 minutes until set but not dry.
  • Let cool completely before cutting into bars.

Tips

  1. To make cutting easier, chill in refrigerator for about 20 minutes.
Type Cookies, Bars & Squares - Pastries
Season/Occasion Holiday, Christmas & New Years - Spring & Easter - Thanksgiving, Autumn & Halloween