Krebs Organic Dairy Farm’s Blueberry-Lemon Cheesecake Squares

Blueberry-Lemon Cheesecake Squares from Cabot Creamery Farmers

I have been a Cabot fan for years. Their extra-sharp cheddar is my favorite supermarket cheese. What might not be apparent about the brand is that it is made up of a cooperative of family farms and has been since the turn of the 20^th century. Beginning with 93 farm families near the central Vermont town of Cabot and culminating at this point in time with 1200 farms, they supply fresh milk for all of the dairy products – milk, cheese, sour cream, yogurt, dips, cream cheese and more. The Cabot Creamery Cookbookbrings us recipes for real home-cooking from the farmer’s themselves. Makes perfect sense. If you have that amazing cheese and cream around, you get creative! Cheesecake is a perennial favorite but sometimes bakers think it is too complicated. This recipe for Blueberry-Lemon Cheesecake Squares is from the Krebs family in Starks, Maine where they farm 400 acres. It features a creamy lemon flavored cheesecake dotted with blueberries and is baked simply in an oblong pan. Easy to cut into squares, it makes a great potluck, buffet or bake sale dessert. Also check out the book’s Savory Herb Corn Muffins.

Excerpted with permission. The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms. Published by Oxmoor House, 2015.

This luscious cheesecake is baked in a rectangular pan, making it very easy to serve to a crowd, as Billie Jo Krebs has done at Cabot co-op meetings. It features sweet wild blueberries, which ripen in August, but you can also use cultivated blueberries. Billie Jo credits her mom, Carolee Hand, the family baker, with the recipe.