WOW! What a game yesterday. Could you hear my patriotic screams from Poland? It was really a proud day for us Canadians.
After the gold win, my overly ecstatic mood led me into the kitchen and before I knew it– I came out with a tray of these gorgeous berry and lemon cheesecake bars.
Mixed Berry & Lemon Cheesecake Bars
Adapted from Brown Eyed Baker
For the Crust:
9 graham cracker rectangles
2 tablespoons sugar
1 1/2 teaspoon grated lemon zest
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
2 packages (8 oz each) cream cheese, softened
2 tablespoons grated lemon zest
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1 1/2 cups fresh mixed berries
1. Preheat oven to 325 degrees F. Grease a 9×9-inch baking pan and line with parchment paper.
2. For the crust: In a food processor, process the graham crackers, sugar, and lemon zest until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Press the mixture into the lined baking pan and gently pat down evenly. Bake for 10-12 minutes, or until golden. Set aside to cool completely.
3. For the Filling: Clean out your food processer and add in the cream cheese, sugar, eggs, lemon juice, and lemon zest. Process until you see a nice smooth consistency. Pour this filling onto the cooled crust and sprinkle the berries over top.
4. Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely to room temperature and then refrigerate for at least 3 hours before serving. Once set, remove from pan using the parchment lining and slice into 16 square bars.
Happy Monday folks.