Recipe: Lemon Blueberry Cheesecake Bars

 

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice

For the Blueberry Topping:

• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.

2. Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or the bottom of a measuring cup to press it down firmly. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.

3. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice until fully combined and smooth.

4. Pour and Bake: Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool slightly while preparing the blueberry topping.

5. Prepare the Blueberry Topping: In a small saucepan, combine the fresh blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries start to burst, about 5-7 minutes. Remove from heat and let it cool slightly.

6. Assemble and Chill: Spread the blueberry topping evenly over the partially cooled cheesecake layer. Use a spatula to smooth it out gently. Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled and set.

7. Slice and Serve: Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang. Slice into squares using a sharp knife. Serve chilled and enjoy the delightful combination of creamy cheesecake, tangy lemon, and sweet blueberries!

These Lemon Blueberry Cheesecake Bars are perfect for summer gatherings, picnics, or any occasion where you want to impress with a delicious homemade dessert!