7 tablespoons unsalted butter , At room temperature
1 stick cream cheese, At room temperature
1/3 cups sugar
3 tablespoons lemon juice
2 tablespoons lemon zest
1 tablespoon vanilla essence
3 tablespoons sour cream
1 cup blueberries
1 egg
Preparation
1h 30 mins
0 mins
Medium
For the base of the squares: Preheat the oven to 180 degrees Celsius. Prepare a 20x20 cm baking dish by lining it with aluminum foil and greasing it with butter. In a food processor, crush the cookies, then in a deep bowl mix with the butter until a crumbly dough forms. Place the dough at the bottom of the baking dish and bake for 10-12 minutes, then remove from the oven.
For the filling: In an electric mixer, beat the cream cheese and sugar until fluffy. Add the egg, lemon juice, zest, vanilla extract, and sour cream, and mix on high speed for 3-5 minutes.
Pour the filling over the cookie crust and bake for 30 minutes, then remove from the oven.
Allow the cake to cool and unmold. Cut into 16 squares with a very sharp knife. Place some blueberries on top of each square.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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