Blueberries and Cheesecake! Add a little malt for a rich creamy malty flavor.

Blueberry Lemon Cheesecake w/ a Malty Graham Cracker Crust

A refreshing summer time blueberry and lemon dessert

Ingredients

Graham Cracker Crust
• 2 ¾ cups graham cracker crumbs
• ½ cup of Soda Fountain ® malted milk powder
• ¼ cup sugar
• ¾ cup butter, melted

Lemon Cheesecake
• 24 oz cream cheese
• 1¼ cup sugar
• 3 eggs
• 2 Tbsp grated lemon peel
• 3 Tbsp lemon juice (freshly squeezed)
• 1 tsp vanilla extract
• 1 (or 2) cans of blueberry pie filling (if you love blueberries, use 2 cans)

Instructions

Preheat oven to 350 degree

Graham cracker crust – In a medium bowl, whisk graham crackers crumbs, malt powder and sugar until combined. Pour melted butter into graham cracker mixture and stir. Press graham cracker mixture into a 13 x 9 inch baking dish. Bake 13 – 15 minutes. Remove from oven and set aside.

Lemon Cheesecake – Whisk eggs in a small bowl and set aside. In a large mixing bowl, beat on medium speed, cream cheese and sugar until creamy and smooth. Beat in the eggs. Stir in lemon juice, grated lemon peel and vanilla. Stir until blended. Add lemon cheesecake mixture to graham cracker crust. Bake for 40 – 45 minutes. Remove from oven and place on a cooling rack and cool for 10 – 15 minutes. Put cheesecake in frig for 6 hours or overnight. Pour blueberry topping before serving.