Blueberry Cheesecake Bars: Two Irresistible Recipes

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment.
2. 2

   For Graham Cracker Crust: Combine crumbs, sugar, melted butter, and salt. Press into the pan. Bake 8-10 minutes. Remove and cool.
3. 3

   For Shortbread Crust: Pulse flour, powdered sugar, salt. Add cold butter, pulse until coarse crumbs. Add vanilla, pulse until dough forms. Press into pan. Bake 15-18 minutes until lightly golden. Remove and cool.
4. 4

   Reduce oven to 325°F (160°C). In a large bowl, beat softened cream cheese on low speed until smooth (2-3 mins). Scrape bowl.
5. 5

   Gradually add 1 cup granulated sugar, beating on low until combined. Add eggs one at a time, mixing just until incorporated.
6. 6

   Stir in sour cream, lemon juice, vanilla, and salt until smooth. Pour filling over cooled crust. Tap pan gently to release air bubbles.
7. 7

   Bake 35-45 minutes, until edges are set but center still jiggles slightly. Turn off oven, prop door open, and cool in oven for 30 minutes.
8. 8

   Remove from oven and cool completely on a wire rack (1-2 hours). Cover and refrigerate for at least 4 hours, preferably overnight.
9. 9

   For Blueberry Topping: In a saucepan, combine blueberries, ¼ cup sugar, and lemon juice. Cook over medium heat until berries burst (5-7 mins).
10. 10

    Whisk cornstarch and cold water to form a slurry. Stir into blueberry mixture. Cook for 1-2 minutes until thickened. Remove from heat, stir in lemon zest if using. Cool completely.
11. 11

    Once cheesecake is chilled, lift from pan using parchment. Spread cooled blueberry topping evenly over the top. Slice into bars with a warm, clean knife. Serve immediately or store in the refrigerator.