Blueberry Cheesecake Bars
These Blueberry Cheesecake Bars combine the rich creamy cheesecake with the sweet flavor of juicy blueberries. They consist of a buttery biscuit crust, lemon cream cheese filling with a freshly made blueberry sauce which creates a beautiful, marbled pattern as they swirl together during baking.
Ingredients
For the Crust
- 7 oz (200g) digestive biscuits or graham crackers
- 2 tbsp (30g) sugar
- 1/4 cup (60g) unsalted butter , melted
For the Blueberry Sauce
- 9 oz (250g) blueberries
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) lemon juice
- 1 tsp (2g) cornstarch
Cream Cheese Filling
- 9 oz (250g) cream cheese , room temperature
- 2 tbsp (30g) sugar
- 1/4 tsp (1g) salt
- lemon zest from a lemon
- 1 tsp (5g) vanilla extract
- 1 large egg , room temperature
- 1/4 cup (60g) sour cream
- 2 tsp (4g) cornstarch
Instructions
Prepare the blueberry sauce.
- In a saucepan add the blueberries, sugar, lemon juice and cornstarch.
- Bring to a boil and let it simmer for about 5 minutes.
- Sieve and allow to cool.
Prepare the crust.
- Preheat the oven to 350°F (180°C) and line with parchment paper a 8-inch (20cm) square springform pan (with a removable base).
- Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form. Add sugar and melted butter and mix until evenly moistened.
- Press the mixture into the bottom of the pan using the back of a spoon.
- Bake for 10-13 minutes. Set aside to cool completely.
- Reduce oven temperature to 300°F (150°C).
Prepare the cream cheese filling.
- In a large bowl mix the cream cheese until smooth. Add sugar, salt, cornstarch and mix until combined.
- Add the egg and mix until it is well incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
- Pour the cream cheese mixture over the prepared crust.
- Gently spoon the blueberry sauce on top.
- Use a skewer to create swirls on top.
- Bake at 300°F (150°C) for 25-30 minutes.
- Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
- Transfer the cheesecake to a serving platter and cut into squares.
Video
Nutrition
Serving: 1 serving out of 9Calories: 338kcalCarbohydrates: 31.4gProtein: 4.6gFat: 22.4gSaturated Fat: 11.6gCholesterol: 74mgSodium: 284mgPotassium: 93mgFiber: 1gSugar: 20.7gCalcium: 51mgIron: 1mg