Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, until lightly golden. Remove from the oven and let cool slightly while you prepare the filling.1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, 6 tablespoons unsalted butter
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the ⅔ cup granulated sugar and continue beating until well combined and no lumps remain. Add the eggs one at a time, beating well after each addition until just incorporated. Be careful not to overmix once the eggs are added, as this can lead to cracks. Stir in the lemon juice, lemon zest, and vanilla extract until just combined.16 ounces cream cheese, 0.67 cup granulated sugar, 2 large eggs, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract
- While the crust is cooling, prepare the blueberry swirl. In a small saucepan, combine the blueberries, 1 tablespoon granulated sugar, and 1 teaspoon lemon juice. If you prefer a thicker swirl, whisk in the cornstarch at this stage until smooth. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens slightly, about 5-7 minutes. Mash some of the blueberries with a fork if you like, keeping some whole for texture. Let the blueberry mixture cool slightly.1 cup blueberries, 1 tablespoon granulated sugar, 1 teaspoon lemon juice, 1 teaspoon cornstarch
- Pour the cream cheese filling evenly over the baked graham cracker crust. Dollop spoonfuls of the cooled blueberry mixture over the top of the cheesecake filling. Using a toothpick or a knife, gently swirl the blueberry mixture into the cheesecake filling to create a marbled effect. Don't over-swirl, as you want distinct ribbons of blueberry.
- Place the baking pan on a baking sheet (to catch any potential drips). Bake for 30-35 minutes, or until the edges are set and the center is mostly set but still has a slight jiggle when the pan is gently shaken.
- Remove the cheesecake bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, cover the pan loosely with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow them to firm up completely.
- Once thoroughly chilled, use the parchment paper overhang to lift the cheesecake slab out of the pan. Place it on a cutting board and cut into bars using a sharp knife, wiping the knife clean between cuts for the neatest results.
Notes
Store leftover bars in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze cut bars, tightly wrapped, for up to 2-3 months. Thaw in the refrigerator overnight or at room temperature.