Name: Blueberry Lemon Cheesecake Bars
Prep time: 30 min
Cook time: 40 min
Total time: 5 h
Cuisine: American
Ingredients: 1 ½ cups (about 150g) Graham Cracker Crumbs; ¼ cup (50g) Granulated Sugar (for crust); 6 tablespoons (85g) Unsalted Butter, melted; 16 ounces (452g) Full-Fat Cream Cheese, softened; ¾ cup (150g) Granulated Sugar (for filling); 2 large Eggs, at room temperature; ¼ cup (60ml) Sour Cream, at room temperature; 1 teaspoon Pure Vanilla Extract; Zest of 2 Lemons (about 2 tablespoons); 2 tablespoons (30ml) Freshly Squeezed Lemon Juice; 1 ½ cups (about 220g) Fresh or Frozen Blueberries; ¼ cup (50g) Granulated Sugar (for blueberries); 1 tablespoon (15ml) Freshly Squeezed Lemon Juice (for blueberries); 1 tablespoon Cornstarch mixed with 1 tablespoon Cold Water

Description

Delightful cheesecake bars combining creamy cheesecake with vibrant lemon and sweet blueberries, perfect for any occasion.

Ingredients

Scale

1 ½ cups (about 150g) Graham Cracker Crumbs
¼ cup (50g) Granulated Sugar (for crust)
6 tablespoons (85g) Unsalted Butter, melted
16 ounces (452g) Full-Fat Cream Cheese, softened
¾ cup (150g) Granulated Sugar (for filling)
2 large Eggs, at room temperature
¼ cup (60ml) Sour Cream, at room temperature
1 teaspoon Pure Vanilla Extract
Zest of 2 Lemons (about 2 tablespoons)
2 tablespoons (30ml) Freshly Squeezed Lemon Juice
1 ½ cups (about 220g) Fresh or Frozen Blueberries
¼ cup (50g) Granulated Sugar (for blueberries)
1 tablespoon (15ml) Freshly Squeezed Lemon Juice (for blueberries)
1 tablespoon Cornstarch mixed with 1 tablespoon Cold Water

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Instructions

Preheat the oven to 325°F (160°C) and prepare the baking pan.
Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl.
Press the mixture into the bottom of the pan and pre-bake for 10 minutes.
Beat the cream cheese until smooth, then mix in ¾ cup sugar.
Add the eggs one at a time, then mix in sour cream, vanilla, lemon zest, and lemon juice.
Pour the cheesecake filling over the pre-baked crust.
In a saucepan, combine blueberries, ¼ cup sugar, 1 tablespoon lemon juice, and cornstarch slurry over medium heat.
Pour the blueberry mixture over the cheesecake and swirl gently.
Bake for 30-35 minutes until edges are set.
Cool in the oven with the door cracked for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.

Notes

For the best texture, chill overnight before slicing and serve chilled with whipped cream or sprinkled lemon zest.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 20g
Sodium: 160mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg