fitbodyfitsoul



26 year old female.
My healthy lifestyle began
on November 12, 2011.

[ veggies on my plate]

H: 5'3"
SW: 152 CW: ~135
GW: 120 UGW: 115



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yummyinmytumbly: Blueberry Lemon Cheesecake Squares Yield: About 25 – 1 1/2 inch squares Nutrition data from Nutritiondata.com (per square): 124 calories, 8g fat, 11g total carbs (0g fiber, 8g sugars), protein 2g. Vitamin A 6% daily value, Vitamin C 3%, Calcium 2%, Iron 2%. Ingredients Crust/base: 2 tablespoons sugar 9 graham crackers (about one sleeve) 1/4 cup (1/2 stick) unsalted butter, melted Cheesecake topping: 16 ounces cream cheese, room temp 2 eggs 1 large lemon, zested and juiced (you want approximately 3 tablespoons of lemon juice) 1/2 cup sugar 1 1/2 cups blueberries (I recommend fresh, but frozen will work too) Directions Preheat oven to 325 degrees. Butter an 8 x 8 inch baking pan, then press a square of parchment paper into the pan. This will help you lift out the squares when they’re ready to cut. Make the crust: Place the graham crackers in a large Ziploc bag, and crush with a rolling pin. In a medium bowl, stir together the graham cracker crumbs and the sugar. Pour in the 1/4 cup melted butter, and mix until well incorporated. Press into the baking pan. (You can also process the graham crackers, sugar, and melted butter in a food processor, if you prefer.) Bake the crust for about 12 minutes, or until it begins to turn golden brown. Let cool completely. Mix the filling: Use a stand or hand mixer with a whisk attachment (if you have one), and mix together the cream cheese, eggs, lemon zest, lemon juice, and sugar. Mix until smooth. You can also do this in a blender or food processor to help ensure a smooth consistency. I simply used my Kitchenaid stand mixer and the whisk attachment, and blended until smooth. Pour and sprinkle: Pour the filling over the cooled graham cracker crust. Spread evenly with a knife or spatula. And now sprinkle the blueberries evenly over the top. Pretty! Bake, cool, cut, and serve: Bake at 325 degrees for about 40 minutes, or until the middle just barely jiggles. I recommend you start checking the bars at about 35 minutes, though – ovens vary! Allow to cool completely at room temperature, then refrigerate for at least 3 hours. Remove from fridge, and using the parchment paper as little “handles,” remove the bars from the pan. Cut into squares. Enjoy!


82 notes   Apr 13th, 2012   Reblogged from yummyinmytumbly

Posted by yummyinmytumbly
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