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Dairy
Easy
1 Hour, 20 Minutes
Diets 
Buttery crumbs blanket a cheesecake dotted with blueberries and glazed with a
hint of lemon… Need I say more?
2 cups + 2 tablespoons Glicks Flour
1 cup butter (or margarine)
1 cup firmly packed brown sugar
1 cup white sugar
2 egg whites
16 ounces (450 grams) cream cheese, roomtemperature
1 whole egg plus 2 egg yolks
2/3 cup sugar
2 teaspoons Gefen Vanilla Sugar
2 8-ounce (225-gram) containers whippedcream cheese
1 cup blueberries
1 tablespoon boiling water
2 teaspoons oil
1 teaspoon Gefen Lemon Extract
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) pan with Gefen Parchment Paper.
Using your fingers, combine all the ingredients for the crumb mixture until it becomes the texture of coarse crumbs.
Pat half the mixture into the bottom of the pan. Bake for 10 minutes.
Combine all the ingredients for the filling except the blueberries in a bowl and use an immersion blender to combine until smooth.
Remove pan from oven and pour the cheese mixture over the crust.
Add the blueberries to the cheese mixture, swirling gently to combine.
Top with the remaining crumb mixture and bake on a lower rack of your oven for 35 minutes.
Mix all the ingredients well. It should be thick but pourable.
Allow the cheesecake to cool, then drizzle with glaze. Cut into squares. Freezes well.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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Hi, Do you need Cream cheese twice in the filling?