Description
Delight in these luscious Blueberry Cheesecake Bars, featuring a buttery crust topped with a creamy cheesecake layer swirled with a vibrant blueberry topping. Perfectly balanced between tangy and sweet, these bars make an irresistible dessert for any occasion.
Ingredients
Scale
Blueberry Topping
- 12 oz (340 g) fresh blueberries
- 1/2 cup (100 g) granulated white sugar
- 1 tbsp (15 ml) lemon juice
- 1 tsp vanilla extract
- 1/2 tbsp (4 g) cornstarch
Crust
- 6 tbsp (84 g) unsalted butter, softened
- 1/2 cup (100 g) granulated white sugar
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 tsp salt
Cheesecake Filling
- 24 oz (680 g) cream cheese, softened at room temperature
- 1 cup (200 g) granulated white sugar
- 1 tbsp (8 g) cornstarch
- 1/4 cup (62 g) sour cream, at room temperature
- 1 tbsp (15 ml) vanilla extract
- 1 tbsp (10 g) lemon zest
- 3 eggs, at room temperature
Instructions
- Prepare the blueberry topping: In a small saucepan, combine the fresh blueberries, 1/2 cup sugar, lemon juice, vanilla extract, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries burst, about 8-10 minutes. Remove from heat and set aside to cool.
- Make the crust: Preheat the oven to 325°F (163°C). In a mixing bowl, cream together the softened unsalted butter, 1/2 cup sugar, and vanilla extract until light and fluffy. Gradually add the all-purpose flour and salt, mixing until a crumbly dough forms. Press the dough evenly into the bottom of a greased 9×13-inch baking pan to form the crust.
- Bake the crust: Bake the crust in the preheated oven for about 15 minutes or until lightly golden. Remove from oven and let cool slightly while preparing the cheesecake filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Add the sugar and cornstarch, and continue mixing until fully combined and creamy. Blend in the sour cream, vanilla extract, and lemon zest. Add the eggs one at a time, mixing on low speed after each addition just until incorporated, being careful not to overmix.
- Assemble the bars: Pour the cheesecake filling evenly over the pre-baked crust. Spoon dollops of the cooled blueberry topping onto the cheesecake layer. Using a butter knife or skewer, gently swirl the blueberry mixture into the cheesecake batter to create a marbled effect.
- Bake the bars: Return the pan to the oven and bake for 30-35 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center. Avoid overbaking to maintain creamy texture.
- Cool and chill: Remove the bars from the oven and let cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow the bars to fully set and flavors to develop.
- Serve: Cut into 16 bars and serve chilled. Optionally garnish with fresh blueberries or a dusting of powdered sugar for an elegant presentation.
Notes
- For best results, ensure cream cheese and eggs are at room temperature before mixing to avoid lumps.
- You can substitute fresh blueberries with frozen; just thaw and drain excess moisture before use.
- If you prefer a firmer crust, bake it an additional 5 minutes before adding the filling.
- Store leftover cheesecake bars in an airtight container in the refrigerator for up to 4 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
