Butter, for greasing the pan
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
16 ounces (regular or light) cream cheese, room temperature
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries
Powdered sugar, for dusting
Preheat oven to 325 degrees F.
For the base:
Grease the bottom and sides of a 9 by 9-inch baking pan with butter. Cut a 9″ wide piece of parchment. Place parchment paper in the pan, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until they are the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes. When done set aside to cool. Wash the food processor bowl and blade.
For the filling:
To the clean food processor bowl, add cream cheese, eggs, lemon zest, lemon juice and sugar and mix until completely smooth. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed — as the cake bakes they will sink a little more and break down.
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
Recipe courtesy of Tyler Florence, 2007
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