Key Ingredients
Blueberries: I love fresh blueberries (when they are in season), but you can substitute frozen berries if that’s what you have. Other berries like raspberries or blackberries are great, too.
Lemon: I use lemon zest and juice in this recipe! For finely grated lemon zest, use a microplane zester.
Graham Crackers: I love cheesecake with a graham cracker crust, which I use in this recipe. Non-US bakers can substitute digestive biscuits.
Cream Cheese: Use full-fat block cream cheese for cheesecake. Make sure it is at room temperature.
Eggs: Two eggs help firm up the cream cheese in our cheesecake filling, making it more creamy and rich.
Sugar: You’ll use granulated sugar for the crust and cheesecake, then brown sugar for the delicious streusel topping.
Butter: I use butter two ways. First, it helps bind the crust, and second, I add it to my topping.
How to Make Blueberry Cheesecake Bars
These blueberry cheesecake bars come together quickly, especially when using a food processor. It makes quick work of the crust. You’ll combine graham crackers, sugar, lemon zest, and melted butter in the food processor and pulse until fine crumbs. Then, press the crust into your baking pan and bake for 10 minutes.
You can also use a food processor to make the lemon cheesecake filling. Combine cream cheese, eggs, more lemon zest, lemon juice, and sugar and pulse until smooth.
Then, top the baked crust with the cheesecake filling and scatter blueberries over it. Finish with the brown sugar crumble topping and bake until golden brown.
If you don’t have a food processor, no problem. You can put the graham crackers in a plastic bag, bash them into crumbs with something heavy, and then stir in the remaining ingredients with a spoon. Then, use a stand or handheld mixer to make the cheesecake filling.
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