Lemon Blueberry Cheesecake Bars
Cheesecake collides with fresh blueberries and a streusel topping in this easy recipe. Of course we use local blueberries when in season.
This has been my go-to summer dessert for over 15 years. It's tart and sweet and cool and creamy. Pefect for hot days. It's best eaten immediately while soft and creamy, so if serving for a party, make it while guests are having dinner (rather than the day before). Then serve straight from ice cream maker. I originally had this while working for Cooking Light, when we tested it for a story on Trattoria food. You can use other citrus, but lemon is the best. Any kind of yogurt will do. We prefer it with plain lowfat yogurt, which is now hard to find as Greek yogurt dominates the shelves.
Ingredients
- 6 lemons
- 1 cup sugar
- pinch salt
- 3 cups plain or vanilla yogurt
Instructions
Grate 2 lemons on a microplane grater. Juice lemons to obtain 1 1/2 cups juice. Combine juice, sugar, salt and yogurt, whisk well. Pour mixture into the freezer container of an ice cream maker. Freeze according to manufacturers instructions. Best eaten immediately while soft and creamy. Keep remaining gelati in freezer.
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