Warning: This is completely addictive and it makes a lot!
Whenever we go to a party, I like to bring a dessert that I can eat since that usually is the part of the meal that has a lot of wheat. I've only made this for parties since I really can't have a whole one of these hanging around the house. The first party we took this to, it was gone in minutes. It isn't a heavy cheesecake and so is perfect for any summer event. It also is easily halved for smaller events. I adapted this recipe from here
- 1 cup gluten free crushed graham crackers
- 2 tbsp sugar
- 1 tsp lemon zest
- 1/4 cup butter, melted (I used I can't believe it's not butter)
- 2 packages (8 oz each) cream cheese, softened (I used 1/3 fat free)
- 2 eggs
- 2 tablespoons grated lemon zest
- lemon juice from 1 lemon (that you used for the zest)
- 1/2 cup granulated sugar
- 2 cups fresh blueberries
- 1 cup packed light brown sugar
- 3/4 cup gluten free all-purpose flour
- 4 tablespoons cold unsalted butter
- Heat oven to 325°F then lightly spray an 8- or 9-inch pan (or cupcake tins for individual cheesecakes) with non-stick cooking spray.
- If you have a food processor, add graham crackers, 2 tablespoons granulated sugar, 1 teaspoon lemon zest and butter to it then cover and process with until the cracker crumbs are evenly moistened. If you do not have or want to use a food processor add crumbs to a medium bowl along with 2 tablespoons of sugar, lemon zest and melted butter. Stir until the cracker crumbs are evenly moistened.
- Press graham cracker crumb mixture evenly into the bottom of the pan and bake 10 minutes until lightly toasted. Cool 10-15 minutes.
- While the graham cracker base cools, make the cheesecake bar filling: If using a food processor, wipe it with a paper towel to remove any crumbs from earlier then add cream cheese, eggs, 2 tablespoons lemon zest, the lemon juice and 1/2 cup of granulated sugar. Cover then process until smooth and creamy. If you do not have or do not want to use a food processor, use a hand blender to blend cream cheese, eggs, 2 tablespoons lemon zest, the lemon juice and 1/2 cup of granulated sugar until smooth and creamy.
- Pour cheesecake filling over crust, and then top with blueberries.
Make the streusel topping by adding brown sugar, flour and cold butter to a medium bowl then use a fork or your fingers to mix until crumbly, and then sprinkle over filling.
- Bake cheesecake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved).
- Cool 1 hour on at room temperature then refrigerate about 1 hour or until chilled. Cut into desired sizes (based on how bad you want to be :) ) and enjoy!
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