Blueberry Cheesecake Bars
- Prep Time: 45 minutes
- Cook Time: 48 minutes
- Total Time: 1 hour 33 minutes
- Yield: 16 bars 1x
- Category: Dessert
Ingredients
Scale
For the Blueberry Jam:
- 12 oz fresh blueberries (340 g)
- ½ cup granulated white sugar (100 g)
- 1 tablespoon lemon juice (15 ml)
- 1 teaspoon vanilla extract
- ½ tablespoon cornstarch (4 g)
For the Shortbread Cookie Crust:
- 6 tablespoons unsalted butter (softened (84 g))
- ½ cup granulated white sugar (100 g)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (125 g)
- ½ teaspoon salt
For the Cheesecake:
- 24 oz cream cheese (softened at room temperature (680 g))
- 1 cup granulated white sugar (200 g)
- 1 tablespoon cornstarch (8 g)
- ¼ cup sour cream (at room temperature (62 g))
- 1 tablespoon vanilla extract (15 ml)
- 1 tablespoon lemon zest (about 1 lemon)
- 3 eggs (at room temperature)
Instructions
For the Blueberry Jam:
- Combine blueberries, sugar, lemon juice, vanilla, and cornstarch in a medium pot. Cook over medium-low heat for 15 minutes, then let cool.
For the Shortbread Cookie Crust:
- Preheat oven to 350°F. Grease a 9×9 pan and line it with parchment paper.
- Cream together butter, sugar, and vanilla until light and fluffy. Mix in flour and salt until combined. Press mixture into pan and bake for 10 minutes, then cool.
For the Cheesecake:
- Preheat oven to 350°F if not already preheated.
- In a large bowl, mix cream cheese, sugar, and cornstarch until smooth. Add sour cream, vanilla, and lemon zest, then mix until combined. Add eggs and mix until just combined.
- Pour batter into prepared pan with crust. Spoon blueberry jam on top and swirl with a knife.
- Bake for 38-42 minutes, then let cool in the oven with the door propped open for 10 minutes. Cool completely in the pan, then chill in the fridge for 6 hours.
- Once cold, remove from pan, cut into squares, and enjoy!
