Blueberry Lemon Cheesecake Bars
A buttery graham cracker crust, a creamy lemon cheesecake layer and a jammy swirl of blueberries, baked in a square pan and chilled until sliceable. Easy to make ahead for a crowd.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5
- Serves
- 16
Softened cream cheese and room-temperature eggs are the secret to a smooth, crack-free filling. Don’t overbeat once the eggs go in. Cold bars cut the cleanest, so chill them thoroughly. They keep covered in the fridge for 4 days and freeze well for a month.
Method
-
Heat the oven to 325°F (165°C). Line an 8x8-inch pan with parchment, leaving an overhang on two sides.
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Stir the graham crumbs, melted butter and 3 tablespoons sugar until it looks like wet sand. Press firmly into the pan and bake for . Set aside.
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Simmer the blueberries with 2 tablespoons sugar and the cornstarch in a small saucepan over medium heat until jammy, about . Cool slightly.
-
Beat the cream cheese and 2/3 cup sugar until completely smooth, about . Beat in the eggs one at a time, then the sour cream, lemon zest, lemon juice, vanilla and salt, just until combined.
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Pour the filling over the crust and smooth the top. Drop spoonfuls of the blueberry mixture over the surface and drag a knife through to swirl.
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Bake for , until the edges are set and the center barely jiggles. Cool on a rack for , then chill for at least .
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Lift out with the parchment and cut into 16 squares, wiping the knife between cuts.
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