Lemon Cheesecake Bars with Blueberry Topping:
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:
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon lemon zest
1 teaspoon vanilla extract
Pinch of salt
For the blueberry topping:
2 cups fresh blueberries (or frozen)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (optional, for thickening)
1/4 cup water
Instructions:
1. Prepare the crust:
Preheat the oven to 325°F (163°C). Grease a 9x9-inch (or 8x8-inch) square baking pan and line it with parchment paper for easy removal of the bars.
Mix the crust ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press into the pan: Press the graham cracker mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10-12 minutes, or until golden and set. Allow it to cool slightly.
2. Make the cheesecake filling:
Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add the sugar and eggs: Add the sugar and continue mixing until well combined. Add the eggs, one at a time, beating after each addition until smooth.
Add the lemon and vanilla: Mix in the sour cream, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until fully incorporated.
Pour over the crust: Pour the cheesecake mixture onto the cooled crust and spread it out evenly.
Bake: Bake at 325°F (163°C) for 25-30 minutes, or until the center is set but slightly jiggly. Let it cool to room temperature, then refrigerate for at least 3 hours (preferably overnight) to set completely.
3. Make the blueberry topping:
Cook the blueberries: In a medium saucepan, combine the blueberries, sugar, lemon juice, and water. Heat over medium heat, stirring occasionally, until the blueberries release their juices and the mixture starts to simmer.
Thicken (optional): If you prefer a thicker topping, mix the cornstarch with a tablespoon of cold water and add it to the blueberry mixture. Stir well and cook for an additional 2-3 minutes until thickened.
Cool: Remove the saucepan from the heat and let the blueberry topping cool to room temperature.
4. Assemble the bars:
Top the cheesecake bars: Once the cheesecake is fully chilled, spread the cooled blueberry topping evenly over the top of the cheesecake layer.
Cut and serve: Slice into squares and serve. These bars are best enjoyed chilled.
Tips:
You can substitute the fresh blueberries with frozen blueberries if fresh ones aren’t available.
For a more intense lemon flavor, you can add more lemon zest or juice to the cheesecake filling.
Enjoy these creamy and tangy Lemon Cheesecake Bars with Blueberry Topping for a refreshing dessert!
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