Bob's Red Mill: Fresh & Seasonal

GrainFreeCheesecakeBars

These creamy and delicious cheesecake bars feature a flavorful crust made with our Grain Free Blueberry Muffin Mix. Make them the night before you plan to enjoy them!

INGREDIENTS 1 package Bob’s Red Mill ® Grain Free Blueberry Muffin Mix 8 Tbsp Unsalted Butter, melted 16 oz Cream Cheese, softened 1 cup Sugar

½ cup Sour Cream 3 Eggs, beaten 2 tsp Vanilla Extract 1 tsp Lemon Juice 2 cups fresh Blueberries

INSTRUCTIONS • Preheat oven to 350°F. Spray an 8 x 8-inch baking dish with cooking spray and line with parchment paper. Allow parchment to extend over the sides of the baking dish to help lift the cheesecake when it is done. • In a food processor, process Blueberry Muffin Mix until the blueberries are broken down and resemble coarse crumbs. Add melted butter and process to combine. Press the mixture into the prepared dish to form the crust. Bake for 15 minutes, then allow to cool slightly while you make the filling. • With a hand-held mixer or a stand mixer, beat cream cheese and sugar until smooth (1–2 minutes). Add sour cream, vanilla extract, beaten eggs and lemon juice. Mix until just combined. • Pour filling over the crust. Put an empty 9 x 13-inch pan on the oven rack in the lower third of the preheated oven. Place the cheesecake pan in the 9 x 13-inch pan and carefully pour boiling water into the larger pan until the water comes about halfway up the sides of the smaller pan. • Bake for 45–50 minutes, until the center is just set. Turn oven off, crack the door open and allow cheesecake to cool for an hour in the oven. The water bath, along with the gentle cooling, will help to ensure a crack-free cheesecake. Then remove cheesecake and allow it to fully cool before refrigerating. Chill overnight, then top with blueberries and cut into 16 bars.

Makes 16 servings.

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET