It took me a while to learn to love cheesecake. Something about cheese as a cake didn’t sit with me quite right as a child. Cheese, love it. Cake, couldn’t get enough. But the two together? Eh… Overtime I continued to test my palate and now I will happily make (and eat) it for dessert.
For summer, my favorite version of cheesecake is light and refreshing—lemon blueberry flavored. It’s not as heavy as most cheesecakes, but still packs in plenty of flavor. If you are lucky enough to live in the great state of Maine (or vacation there in the summer), I encourage you to use Maine blueberries. It is the only change I would make to this recipe. Those little suckers have 10 times the flavor than the giant ones from the supermarket. (Unfortunately the frozen Wyman’s won’t work for this recipe since the juices will bleed all over the place. Much better for blueberry muffins).
The cheesecake bars are easy to make. The recipe uses your standard graham cracker crust and the filling takes minutes to put together. Be sure to leave plenty of time for cooling in the fridge!
Recipe adapted from Epicurean Mom.