blueberry lemon cheesecake bars with candied lemon.

SO, here’s the story. You guys have probably noticed that I am really, really into spring this year, and really into making lighter desserts. I’ve tried out some cakes and have now moved on to cheesecake. With everything I do, I like what I make to be different from anything I’ve shared with you guys before. I know blueberry cheesecake isn’t a new concept, but I personally have never made it.

Plus, these cheesecake bars are not like any cheesecake you have had before.

INGREDIENTS

• 9 graham cracker sheets, crushed into crumbs
• 1 stick (1/2 cup) Land O Lakes® Butter, melted
• 2 (8 ounce) packages cream cheese, at room temperature
• 2 large eggs
• 1/4 cup granulated sugar
• 1/4 cup honey
• 2 teaspoons vanilla extract
• 1 zest and juice of 1 lemon
• 1/2 cup blueberry jam
• 1/2 cup fresh or frozen blueberries

CANDIED LEMON

• 1 cup granulated sugar
• 2 tablespoons lemon juice
• 2 lemons, thinly sliced

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. and position a rack in the middle of the oven. Line an 8x8 inch square baking dish with parchment paper and grease lightly with butter.
2. In a small bowl, mix together the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared baking pan. 
3. In a medium mixing bowl, beat together the cream cheese, sugar, and honey. Add in one egg at time until the eggs are fully incorporated. Add the lemon zest, lemon juice, and vanilla and beat until the mixture is smooth. Divide the batter in half. Stir the blueberry jam into 1 half of the batter. 
4. For full instructions : www.halfbakedharvest.com

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