Cooking with the Library–Blueberry Cheesecake Bars
Blueberry cheesecake bars are a delicious and easy to make dessert for those of us who are craving cheesecake but feeling guilty about eating a whole slice. This easy to follow recipe using common ingredients is sure to please and simple enough for anyone to bake. Just gather your ingredients, follow these simple steps, and enjoy!
- 16 graham cracker squares, or 8 full sheets
- 3.5 ounces unsalted butter, melted
- 2 tablespoons sugar
- 12 ounces cream cheese, softened
- 1 tablespoon plain flour
- 1/3 cup sour cream
- 1 cup white sugar (superfine works best)
- 1½ teaspoons vanilla extract
- Zest of 1 lemon
- 2 eggs (room temperature)
- 8 ounces of blueberries
- Confectioner sugar for dusting (optional)
Instructions: Get cooking!
Preheat oven to 325 degrees.
- Spray a 9” cooking tin with cooking spray and line with parchment paper. Leave an overhang so the bars can be easily lifted from the tin once cooked.
- Place the graham crackers in a food processor, or if you don’t have one use a sealing plastic bag and a rolling pin or other heavy object to grind up the cookies. If you are using this method, be sure to get all of the air out of the bag before rolling/pressing the graham crackers.
- Once the crackers are ground up, add in the melted butter and sugar and combine. The result should resemble wet sand.
- Pour the combined mixture into your baking tin and press along the bottom into an even, flat coating to form the base of the blueberry bars.
- In a mixer or mixing bowl, beat the cream cheese until it is smooth, not fluffy. Add in the flour and combine.
- Add in sour cream, sugar, vanilla extract, and lemon zest, beating the mixture until it is combined. Add in one egg at a time, beating until they are just combined.
- Fold in most of the blueberries, ideally with a rubber spatula. Save some of the blueberries for your topping.
- Pour the mixture into the graham cracker lined tin, smoothing it evenly and topping with the remaining blueberries.
- Bake for 40 minutes, or until the middle wobbles like jelly. The top should not be browned, and there will likely be some minor cracks in the surface.
- Let the bars cool in the tin, then refrigerate for at least 4 hours. Use the slight wax paper overhang to lift out, dust with confectioner sugar to give it that nice, sweet finish, cut into squares, and serve!
Recipe courtesy of Nagi; this recipe and many others can be found on her food blog at: recipeTINeats