Description
Creamy cheesecake meets a buttery shortbread crust and a luscious homemade blueberry jam in these irresistible Blueberry Cheesecake Bars. Perfectly balanced with a hint of lemon zest, these bars are a delightful dessert for any occasion, offering the perfect combination of tangy, sweet, and creamy flavors.
Ingredients
Units
Scale
For the Blueberry Jam
- 12 oz (340 g) fresh blueberries
- 1/2 cup (100 g) granulated white sugar
- 1 tbsp (15 ml) lemon juice
- 1 tsp vanilla
- 1/2 tbsp (4 g) cornstarch
For the Shortbread Cookie Crust
- 6 tbsp (84 g) unsalted butter, softened
- 1/2 cup (100 g) granulated white sugar
- 1 tsp vanilla
- 1 cup (125 g) all-purpose flour
- 1/2 tsp salt
For the Cheesecake
- 24 oz (680 g) cream cheese, softened at room temperature
- 1 cup (200 g) granulated white sugar
- 1 tbsp (8 g) cornstarch
- 1/4 cup (62 g) sour cream, at room temperature
- 1 tbsp (15 ml) vanilla
- 1 tbsp (10 g) lemon zest
- 3 eggs, at room temperature
Instructions
- Prepare the Blueberry Jam
Add the blueberries, sugar, lemon juice, vanilla, and cornstarch to a medium pot. Cook the mixture over medium-low heat for about 15 minutes, stirring often, until it thickens. Halfway through cooking, gently mash some of the blueberries with the back of a wooden spoon to release their juices. Remove from the heat and allow the jam to cool completely. - Make the Shortbread Cookie Crust
Preheat your oven to 350°F (175°C). Grease a 9×9 baking pan and line it with parchment paper to ensure easy removal.
In a medium bowl, use an electric mixer on high speed to cream the butter, sugar, and vanilla together until light and fluffy, about 2 minutes. Add in the flour and salt, mixing on low speed just until the ingredients are combined. Press the crust mixture tightly and evenly into the bottom of the prepared pan using a 1/4 cup measuring cup to smooth it out. Bake the crust for 10 minutes, then set it aside to cool. - Prepare the Cheesecake Filling
If the oven has been turned off, preheat it again to 350°F (175°C). In a large bowl, beat the cream cheese, sugar, and cornstarch together with a hand mixer on medium speed until smooth and free of lumps, about 2 minutes.
Add the sour cream, vanilla, and lemon zest, and mix on medium-low speed, just until incorporated. Crack in the eggs and mix on medium-low speed until the batter becomes smooth, avoiding overmixing. - Assemble and Bake
Pour the prepared cheesecake batter over the cooled crust, spreading it evenly across the pan. Spoon the cooled blueberry jam on top of the batter and use a butter knife to swirl it gently, creating a marble effect. Bake the cheesecake bars for 38-42 minutes, or until the center has a subtle jiggle when gently shaken. Turn the oven off and prop the door open slightly with a wooden spoon. Let the cheesecake bars rest in the oven for 10 minutes. - Chill and Serve
Remove the pan from the oven and let it cool completely on a wire rack. Cover the pan and transfer it to the fridge to chill for at least 6 hours or overnight. Once fully chilled, use the parchment paper to lift the cheesecake out of the pan and place it on a cutting board. Use a sharp knife to cut the cheesecake into 16 squares. Serve and enjoy!
Notes
- For an extra artistic touch, try swirling the blueberry jam in different patterns for a more decorative marble effect.
- You can replace fresh blueberries with frozen ones if needed; just cook them a little longer to ensure the excess moisture evaporates.
- Make sure all the cheesecake ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
- Clean your knife between cutting slices to get neat, clean edges on your cheesecake bars.
Nutrition
- Serving Size: 1 bar
- Calories: 325
- Sugar: 22g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
