Blueberry Cheesecake Bars – Easy recipe. These blueberry cheesecake bars are a great dessert that combines the rich creaminess of cheesecake with the sweet taste of succulent blueberries. The bars have a smooth and thick cheesecake layer made with cream cheese, vanilla and a hint of lemon. This creamy base pairs perfectly with the burst of flavor from the fresh blueberry sauce, creating a beautiful marbled pattern as they roll together during baking.
Ingredient
Makes 9 servings
For the crust
7 oz (200g) digestive biscuits or graham crackers
2 tablespoons (30g) sugar
1/4 cup (60g) unsalted butter, melted
For the blueberry sauce
9 oz (250g) blueberries
1/4 cup (50g) sugar
1 tablespoon (15ml) lemon juice
1 teaspoon (2g) cornstarch
Cream cheese filling
9 oz (250g) cream cheese, room temperature
2 tablespoons (30g) sugar
1/4 teaspoon (1g) salt
lemon peel from a lemon
1 teaspoon (5g) vanilla extract
1 large egg, room temperature
1/4 cup (60g) sour cream
2 teaspoons (4g) cornstarch
INSTRUCT
For blueberry jam
Place blueberries, sugar, lime juice, vanilla, and cornstarch in a medium saucepan. Cook over medium-low heat for 15 minutes until thickened. Halfway there, crush some blueberries with a wooden spoon. Turn off the stove and let it cool completely.
12 oz (340 g) fresh blueberries, ½ cup (100 g) granulated sugar, 1 tbsp (15 ml) lime juice, 1 tsp vanilla, ½ tbsp (4 g) cornstarch
For the Shortbread Cookie Crust
Preheat oven to 350 degrees. Grease a 9×9 pan and line it with parchment paper.
Place butter, sugar, and vanilla in medium bowl and beat cream with electric mixer on high speed until light and fluffy, about 2 minutes.
6 tablespoons (84 g) unsalted butter, softened, 1 teaspoon vanilla, ½ cup (100 g) granulated sugar
Add flour and salt and mix on low speed until combined.
1 cup (125 g) all-purpose flour, teaspoon salt
Press the cookie shell mixture firmly into the bottom of the prepared pan. Use a ¼ cup measuring cup to make this easier.
Bake the crust for 10 minutes, then let cool.
For cheesecake
Preheat oven to 350 degrees if crust has not been preheated.
In a large bowl, mix cream cheese, sugar, and cornstarch along with hand mixer on medium speed until smooth and clump-free, about 2 minutes.
24 oz (680 g) cream cheese, softened at room temperature, 1 cup (200 g) granulated sugar, 1 tablespoon (8 g) cornstarch
Add sour cream, vanilla, and lemon zest to cream cheese mixture and mix on medium-low speed until combined.
¼ cup (62 g) sour cream, at room temperature, 1 tbsp (15 ml) vanilla, 1 tbsp (10 g) lemon zest
Add eggs and mix on medium-low speed until combined.
3 eggs, at room temperature
Pour the cheesecake batter into the prepared baking pan with the crust. Spoon the blueberry jam on top and gently stir with a butter knife.
Bake for 38-42 minutes. The center will have a little wobble. Then turn off the oven and open the oven door for 10 minutes with a wooden spoon.
Remove the cheesecake bars from the oven and let cool completely in the pan on a wire rack. Then cover and transfer them to the refrigerator. Let them cool in the refrigerator for 6 hours or until completely chilled.
(I usually bake them the night before and let them cool overnight.)
When the cheesecake cools, pull up the parchment to carefully remove the cheesecake from the pan. Transfer to a serving plate or table. Cut into 16 squares with a sharp knife.
(Run the knife under hot water, then wipe with a towel each time you cut. This will allow you to cut clean and beautiful.)
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