Blueberry-Lemon Cheesecake Bars
407
- Prep Time25 min
- Total Time1 h 30 min
- Makes16 servings
Wild blueberries are at their peak, so let's grab some at the market and bake a delicious dessert! The fresh berries, lemon and cream cheese make this the perfect East-coast inspired treat.
Ingredients
1 1/4 cup butter, at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1 tbsp lemon zest
1/4 tsp salt
FILLING
2 170-g tubs fresh blueberries, about 2 cups
2 tbsp brown sugar
2 tbsp lemon zest
2 tbsp lemon juice
2 250-g blocks cream cheese, at room temperature
1/2 cup granulated sugar
1 tbsp vanilla
2 eggs
Instructions
PREHEAT oven to 350F. Line a 9x13-in. baking pan with parchment, letting it overhang the pan.
BEAT butter with 1/2 cup granulated sugar in a large bowl with an electric mixer on medium, until creamy. Beat in flour, 1 tbsp lemon zest and salt until combined. Press dough over bottom of prepared pan. Bake in centre of oven until edges are golden, 25 to 30 min.
COMBINE blueberries with brown sugar, 2 tbsp lemon zest and juice in a small saucepan, and set over medium. Cook, stirring occasionally, until berries are just soft, 8 to 10 min. Set aside to cool.
BEAT cream cheese with 1/2 cup granulated sugar and vanilla in large bowl with an electric mixer on medium, until smooth. Beat in eggs, 1 at a time, until combined. Scrape mixture into warm crust and smooth top. Dollop blueberry mixture all over top. Gently pull a knife tip through the top to create swirls.
BAKE in centre of oven until filling is set, about 40 min. Transfer to a rack to cool for 1 hour. Refrigerate for at least 2 hours before slicing into 16 bars.
Nutrition (per bar)
Calories 368, Protein 5g, Carbohydrates 30g, Fat 26g, Fibre 1g, Sodium 247mg.
Tip: Replace fresh blueberries with 1 1/2 cups frozen blueberries (do not thaw).
Get more of our best blueberry recipes.
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