Description
Delicious and creamy Blueberry Cheesecake Bars featuring a buttery shortbread crust, rich cheesecake filling, and a homemade blueberry jam swirl. Perfectly balanced between tart and sweet, these bars make an impressive dessert suitable for any occasion.
Ingredients
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 extract
- 1/2 tbsp (4 g) cornstarch
For the Shortbread Cookie Crust:
- 6 tbsp (84 g) unsalted butter, softened
- 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 extract
- 1 tbsp (10 g) lemon zest
- 3 eggs, at room temperature
Instructions
- Make the Blueberry Jam: In a medium pot, combine blueberries, sugar, lemon juice, vanilla, and cornstarch. Cook over medium-low heat for 15 minutes until the mixture thickens, mashing some blueberries halfway with a wooden spoon. Remove from heat and let cool completely.
- Prepare the Shortbread Cookie Crust: Preheat the oven to 350°F (175°C). Grease a 9×9 inch pan and line it with parchment paper. In a medium bowl, cream together the softened butter, sugar, and vanilla with an electric mixer on high speed for about 2 minutes until light and fluffy. Add the flour and salt, mixing on low speed just until combined. Firmly press the dough into the bottom of the prepared pan, using a 1/4 cup measure to help press evenly. Bake for 10 minutes, then let cool.
- Prepare the Cheesecake Filling: Ensure the oven is preheated to 350°F if not still warm from the crust. In a large bowl, beat the cream cheese, sugar, and cornstarch with a hand mixer on medium speed until smooth and lump-free, about 2 minutes. Add sour cream, vanilla, and lemon zest, mixing on medium-low speed until just combined. Incorporate the eggs one at a time, mixing on medium-low speed gently until combined.
- Assemble and Bake: Pour the cheesecake batter over the cooled crust in the baking pan. Spoon the cooled blueberry jam on top and swirl gently with a butter knife to create a marbled effect. Bake for 38-42 minutes; the center should still have a slight jiggle. Turn off the oven and prop the door open with a wooden spoon, allowing the cheesecake to rest inside for 10 minutes.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. Once cooled, cover and refrigerate for at least 6 hours or overnight until fully chilled and set.
- Serve: Lift the cheesecake from the pan using the parchment paper. Transfer to a serving plate and cut into 16 squares using a sharp knife warmed under hot water and wiped dry between cuts to achieve clean slices.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth cheesecake batter.
- Running the knife under hot water before cutting helps make clean and attractive slices.
- Chilling overnight improves flavor and texture.
- Use fresh blueberries for the best jam flavor, but frozen can be substituted if necessary; thaw completely before cooking.
- To avoid cracks, do not overbake the cheesecake; the center should remain slightly jiggly when done.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 310
- Sugar: 22 g
- Sodium: 170 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
