Blueberry Cheesecake Bars With Graham Cracker Crust

How to Make Blueberry Cheesecake Bars With Graham Cracker Crust

Total time: 1 h 10 min · Yields 16 servings

1. 1

   Bake the Crust

   Preheat your oven to 175 degrees Celsius. Press the graham cracker mixture into a lined 9x9 inch square baking pan and bake for 10 minutes until golden and fragrant. Set aside to cool.

2. 2

   Beat the Cream Cheese

   In a large bowl, beat the softened cream cheese and sugar on medium speed until completely smooth and aerated, about 3 minutes. Scrape down the sides of the bowl frequently.

3. 3

   Incorporate Liquids

   Add the sour cream, vanilla extract, and lemon zest. Mix until combined. Add eggs one at a time, mixing on low speed just until the yellow streaks disappear to avoid whipping too much air into the batter.

4. 4

   Assemble the Layers

   Pour the cheesecake batter over the cooled crust. Drop small spoonfuls of the blueberry sauce over the top of the batter.

5. 5

   Create the Swirl

   Use a toothpick or a butter knife to gently drag the blueberry sauce through the cheesecake batter in a figure-eight motion.

6. 6

   Bake and Cool

   Bake for 35 to 45 minutes until the edges are set but the center still has a slight jiggle. Let cool to room temperature on a wire rack for one hour.

7. 7

   Chill for Slicing

   Refrigerate the bars for at least 4 hours, or preferably overnight. This step is essential for the bars to firm up enough for clean slicing.