Billie Jo owns Krebs Organic Dairy Farm in Starks, ME, and is one of the 1200 farm families who own Cabot Creamery Cooperative. Cabot reports that she loves to make her squares for the co-op meetings since they’re fairly easy to serve and dish out. The recipe makes 24 servings. Billie’s mother came up with the recipe years ago, and they’ve been a hit in her family ever since. They are featured in the NEW Cabot Creamery Cookbook.
- 1 1/4 c graham cracker crumbs (1 sleeve or 9 whole cracker sheets)
- 3 Tbsp sugar
- 3 Tbsp Cabot unsalted butter, melted
- 1 Tbsp firmly packed lemon zest (from about 1 to 2 lemons)
- 3 Tbsp fresh lemon juice (from about 1 to 2 lemons)
- 1 c sugar
- 4 (8-ounce) packages Cabot cream cheese, softened
- 1 c Cabot sour cream
- 4 large eggs
- 2 c fresh or frozen blueberries (the Krebses recommend wild Maine blueberries!)
Directions:
- Preheat oven to 325°F. Line a 13- by 9-inch baking dish with aluminum foil, allowing foil to extend 1 inch over edge of dish. Lightly grease foil with cooking spray.
- Stir graham cracker crumbs, 3 Tbsp sugar, and butter together in a small bowl. Press mixture into bottom of prepared dish. Bake 10 minutes. Cool completely on a wire rack (about 1 hour).
- Beat lemon zest, lemon juice, 1 cup sugar, and cream cheese at medium speed with an electric mixer until blended. Add sour cream, and beat until blended. Add eggs, 1 at a time, beating at low speed just until yellow disappears.
- Gently stir in blueberries. Pour batter over crust, and spread evenly.
- Bake 40 minutes or until center is almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes.
- Remove cheesecake from oven, and cool completely on a wire rack. Cover and chill 4 hours. Lift cheesecake and foil out of dish. Peel edges of foil away from cheesecake. Cut cheesecake into squares.