Blueberry Lemon Cheesecake Bars Recipe
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Blueberry Lemon Cheesecake Bars Recipe
I think cheesecake might be the perfect dessert. it has the crunchy crust made from graham crackers with the sweet and creamy cheesecake filling. It is sweet but not too sweet and there are so many ways to change the recipe. Cheesecake can be made to fit any tastes and any flavors.
How do you cut cheesecake bars cleanly?
When it comes to cutting a cheesecake, most people make a mess. It isn’t that it is hard to cut a cheesecake without making a mess it just takes a special technique. Start with a sharp knife. The best way to cut cheesecake bars cleanly is to make sure to clean the knife between each slice. Start by running the knife under hot water. Then make your next cut. After making the cut, wipe the knife down and use hot water again. Repeat until all of the cuts are made.
Can you make a cheesecake in a regular pan?
When you are making these cheesecake bars you are using a regular pan. Normally when you are making a cheesecake, you would use a springform pan. This makes it easier to cut and remove the cheesecake. Since these are cheesecake bars, you do not have to worry about that and you will use a regular 9*13 pan.
How far ahead can cheesecake bars be made?
You can make these cheesecake bars a day or two in advance. Cheesecake will normally last about 5 -7 days when stored in the refrigerator or you can store it in the freezer for up to 3 months.
How to Freeze Blueberry Cheesecake Bars
If you want to freeze some of these cheesecake bars, you will want to freeze the bars on a plate. This lets the cheesecake filling harden and freeze before you wrap it. If you do not do this step, the cheesecake filling will stick to the plastic wrap. Once the cheesecake bars are hardened, you want to wrap each bar with plastic wrap and store it in a freezer bag or airtight container. The freezer bag gives the cheesecake more protection and also keep the pieces together so that they do not get lost.
Ingredients for Lemon Cheesecake Bars Recipe
- Sugar
- Ground cinnamon
- Graham crackers
- Unsalted butter
- Cream cheese
- Sugar
- Eggs
- Lemons
- Fresh blueberries
How to Make Lemon Cheesecake Bars Recipe
Preheat oven to 325F. Butter the bottom and sides of a 9×9 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a large bowl, combine sugar, cinnamon, graham cracker crumbs, and melted butter. Combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom of the pan. Bake in preheated oven for 10-12 minutes until set. Remove pan to a cooling rack. Do not turn your oven off.
While the crust is cooling, prepare the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at low speed to break up and soften it slightly, about 1 minute. With a rubber spatula, scrape the beater and the bottom and sides of the bowl. Add the sugar and beat at low speed until combined, about 1 minute. Scrape down the bowl; add the lemon juice and lemon zest and beat at low speed until combined, about 1 minute. Scrape down the bowl; add the eggs and beat at low speed until thoroughly combined about 1 minute.
Pour onto the cooked graham cracker base and sprinkle with blueberries. Gently press the blueberries into the batter until they are half exposed.
Bake in the oven for 35-45 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Lift the bars out by the parchment overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.
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Lemon Blueberry Cheesecake Bars
Ingredients
For the Base:
- 2 tablespoon sugar
- 1/8 tablespoon ground cinnamon
- 9 graham crackers, crushed (about 3/4 cup crumbs)
- 4 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 2 large eggs
- 2 lemons, zested and juiced
- 1 1/2 cups fresh blueberries
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Instructions
- Preheat oven to 325F. Butter the bottom and sides of a 9×9 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- In a large bowl, combine sugar, cinnamon, graham cracker crumbs and melted butter. Combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom of the pan. Bake in preheated oven for 10-12 minutes until set. Remove pan to a cooling rack. Do not turn your oven off.
- While the crust is cooling, prepare the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at low speed to break up and soften it slightly, about 1 minute. With a rubber spatula, scrape the beater and the bottom and sides of the bowl. Add the sugar and beat at low speed until combined, about 1 minute. Scrape down the bowl; add the lemon juice and lemon zest and beat at low speed until combined, about 1 minute. Scrape down the bowl; add the eggs and beat at low speed until thoroughly combined, about 1 minute.
- Pour onto the cooked graham cracker base and sprinkle with blueberries. Gently press the blueberries into the batter until they are half exposed.
- Bake in the oven for 35-45 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Lift the bars out by the parchment overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.
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