There are those who may not find this sweet enough, and if that’s the case I recommend adding a quarter cup or so of sugar instead of increasing the honey, because you don’t want the honey flavor to become overpowering. Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; or chopped raisins or, I suppose, chocolate chips. I prefer the straight honey-lemon combination, unadulterated.
Ingredients
- 16 graham cracker squares (8 whole crackers), crushed
- ¼ cup ground pecans or walnuts, optional
- 3 tablespoons melted butter
- 1 8-ounce package cream cheese, at room temperature
- 1 cup ricotta cheese
- 2 tablespoons honey, or to taste
- Rind of a lemon, freshly grated
- Pinch salt
- About 1 1/2 cups blueberries
8 to 12 servings
Preparation
- Combine crushed graham crackers, nuts if using, and melted butter. Press evenly into bottom of an 8- or 9-inch square pan (glass is good) to form a crust about 1/4-inch thick. Put in refrigerator until ready to use.
- Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth.
- Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Cover with fresh blueberries and chill for at least an hour, or until set. Cut into squares or bars and serve.
Dining and Cooking