Lemon Blackberry Bars

• 2 cups Crushed Graham Crackers
• 1/4 cups Sugar
• 1/3 cups Butter, Melted
• 16 ounces, weight Cream Cheese, Softened
• 3 whole Eggs
• 14 ounces, weight Sweetened, Condensed Milk
• 2 teaspoons Grated Lemon Rind
• 1/4 cups Fresh Lemon Juice
• 2 pints Fresh Blackberries

1. Preheat oven to 300u0b0F.
2. Stir together graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9x13-inch baking pan.
3. Beat cream cheese at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended. Gradually add sweetened condensed milk. Then add lemon rind and juice, beating until blended.
4. Pour the cream cheese mixture into the baking dish on top of the crust. Sprinkle the blackberries evenly on top of the cheesecake batter and push them down into the batter.
5. Bake for 1 hour or until almost set. Turn off oven, and let cake stand in oven 30 minutes. Remove cake to a wire rack, and let cool completely. Cover and chill 8 hours.

graham crackers, ubc, butter, weight cream cheese, eggs, milk, lemon rind, ubc, blackberries

Taken from tastykitchen.com/recipes/desserts/lemon-blackberry-bars/ (may not work)