Testing recipe gets me in a great mood. Yesterday, my grandchildren and I made Blueberry Cheesecake Bars. The original recipe was published in Better Homes and Garden in the summer of 2008. One of my sisters sent it to me suggesting I modify to include lavender. I changed the recipe some months ago, and yesterday I did the taste test.
I added lavender sugar to the cream cheese topping. The combination of blueberries and lavender is a natural. Although, you can barely detect the taste of lavender, the blueberries just jump out and express all their fantastic flavor.
What do they say about looking good? Better to look good than to feel good! These bars taste terrific and they look elegant, too.
Here is the recipe, enjoy. Please comment and tell me what you think about the lavender.
Blueberry Cheesecake Bars
1/2 cup butter
3/4 cup finely crushed graham crackers
1/2 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup ground pecans
1/4 cup sugar
1 1/2 8-oounce packages cream cheese, softened
2/3 cup lavender sugar
1 tablespoon milk
1 teaspoon vanilla
2 cups fresh blueberries
Preheat oven to 350º F. Lightly grease 13x9x2 inch baking pan; set aside.
For crust, heat butter in small saucepan over medium heat until the color is like light brown sugar. Remove from heat; set aside.
In medium bowl, stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.
Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup lavender sugar on medium until combined. Add eggs, milk, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.
Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store covered in refrigerator. Makes 32 bars.