• 2 Tbsp sugar
  • ⅛ tsp cinnamon
  • 9 graham crackers
  • 4 Tbsp butter melted
  • Butter for greasing the pan
  • 1 cup Shamrock Farms Cottage Cheese
  • 1 cup sugar
  • ¼ tsp baking powder
  • 2 Tbsp flour
  • 1 large egg
  • 1 large egg white
  • 1 Tbsp lemon zest
  • 3 ½ Tbsp lemon juice
  • ¼ - ½ cup fresh blueberries
Cooking instructions
  1. Preheat oven to 325F. Grease the bottom of an 8” or 9” square pan and place parchment paper inside the pan making sure to press it into the corners and into the sides.
  2. Mix crackers, sugar, and cinnamon in a food processor until ground. Add butter and pulse until well mixed.
  3. Put mixture on top of parchment paper and press down with the bottom of a glass. Bake for 12-18 minutes until just golden. Set aside to cool completely. Turn the oven to 350F.
  4. In a food processor, process cottage cheese until smooth (about 1 minute). Add sugar, baking powder, flour, egg, egg white, lemon zest, and lemon juice. Pulse until well blended.
  5. Pour filling over cooled, prepared crust. Add the desired amount of blueberries on top. Bake for 25 - 40 minutes checking every 5 minutes after the first 25 minutes until set.
  6. Allow to cool for about an hour and then transfer to the refrigerator to chill for at least 4 hours before serving.
  7. Remove parchment paper from the pan and cut into 9 squares.