8tablespoons1 stick unsalted butter, cut in cubes and chilled
zest of one lemon
½large beaten egg
8ozcream cheesesoftened at room temperature (in bar form, not from a tub!)
1large eggroom temperature
1 ½tablespoonsmatcha powder
½cupblueberriesfresh or frozen
Preheat the oven to 325 degrees F.
Make the filling. In a food processor, add the flour, sugar, salt, and baking powder together and pulse once to combine. Add the butter, and lemon zest and pulse until it resembles coarse crumbs. Add in the lemon juice and egg and pulse until combined until the mixture resembles large crumbs.
Place half the mixture in a parchment-lined 8 x 8 inch baking pan. Press down to flatten and smooth. Set the pan and remaining flour mixture aside.
Beat the cream cheese until is is very smooth. Add in the sugar and honey (if using) and mix until it is well incorporated. Add the egg and mix well. Mix in the vanilla extract, salt and matcha powder and mix until it is well combined.
Place the blueberries over the bottom crust. Pour the cheesecake mixture over the blueberries and smooth. Sprinkle on the remaining crumble mixture and lightly press down to adhere to the cheesecake.
Bake for about 30 - 35 minutes, or until the cheesecake looks set (you can tell it's set if the center is only slightly jiggly. Remove from the pan using the parchment paper overhang and allow to cool completely. Once it is room temperature, cut into squares and keep in an airtight container in the refrigerator.
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Lemon Crumb Bars with Matcha Blueberry Cheesecake Filling https://cookienameddesire.com/lemon-crumb-bars-matcha-blueberry-cheesecake-filling/ March 4, 2015 Amanda @ A Cookie Named Desire