Appetizing and tender lemon cream cheese cream cheesecake baked on crumbly cake from crushed graham crackers, mixed with butter and cinnamon. For bright citrus The taste of the dessert filling is filled with both juice and lemon zest. BUT topping from juicy blueberries perfectly complements the taste and velvety cheesecake texture. Bake it square and let it brew in the refrigerator so that the filling is completely frozen, and Before serving, cut into cakes and arrange nicely on a tray, присыпав сахарной powdery. 
AT ремя: 4 час.Difficulty: easy. Quantity: one 0 cakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
The foundation
- Butter to grease the mold
- 2 tbsp. l Sahara
- 1/8 tsp ground cinnamon
- 9 Graham Crackers
- 55 gr. melted butter
Filling
- 450 gr cream cheese, room temperature
- 2 eggs
- Juice and zest of 2 lemons
- Approximately 0.5 tbsp. Sahara
- 1.5 tbsp. fresh blueberries
- Icing sugar to sprinkle with dessert
Recipes with similar ingredients: butter, sugar, cinnamon, crackers, curd cheese, eggs, lemon, blueberries, icing sugar
Recipe preparation:
- Preheat the oven to 160 ° C.
- Oil the bottom of the baking dish with a size of 22×22 cm. Then lay parchment paper on top, pressing it against the corners. Вfood processor mix sugar, cinnamon and crackers until texture of breadcrumbs. Add melted creamy butter and beat a couple of times to completely incorporate it into the mixture. Put in the prepared form and gently press with the base cups. Bake in the oven for 12 minutes until golden colors. Set aside ready cake to cool.
- Add cream cheese, eggs, lemon zest to the food processor, lemon juice and sugar and beat until fully mixed. Must get a homogeneous mass. Put it on the cooled cake, and then cover with blueberries. They will be a little dipped in cheesecake, but still should remain visible. As the berries bake, slightly lower down and partially burst.
- Bake in the oven for 35 minutes until only the middle of the cheesecake is will tremble slightly. Remove from the oven and completely cool and then refrigerate for at least 3 hours. After put the cheesecake out of the mold by pulling paper, and cut into 10 rectangular cakes. Sprinkle sugar пудрой.
