Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (you can substitute with digestive biscuits if preferred)
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice (about half a lemon; fresh is key here)
- 1 tablespoon lemon zest (again, fresh zest makes all the difference)
- 1 cup fresh blueberries (frozen can work in a pinch, but fresh is best)
- 2 teaspoons all-purpose flour (to help thicken the blueberry topping)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang to make it easier to lift out the bars later.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
- Press the crumb mixture firmly into the bottom of the prepared pan to create an even crust layer. Use the back of a spoon or a flat-bottomed glass for an even press.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly while you prepare the cheesecake filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. This step is crucial for a silky texture, so don’t rush it!
- Add 2/3 cup sugar and continue to beat until fully combined.
- Beat in the eggs one at a time, ensuring each is incorporated before adding the next.
- Mix in the vanilla extract, lemon juice, and lemon zest until just combined.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- In a small bowl, gently toss the blueberries with 2 teaspoons of flour (this helps prevent bleeding into the cheesecake), then sprinkle or dollop the blueberries evenly over the cheesecake layer.
- Bake for 35-40 minutes, or until the edges are set but the center still jiggles just slightly—this will give you that perfect creamy texture once cooled.
- Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours, or overnight if you can plan ahead. I always find that the flavors deepen and the texture firms up beautifully with a longer chill.
- Once chilled, use the parchment overhang to lift the bars out of the pan. Cut into 12 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
- If you like, dust the tops with a little powdered sugar before serving for a pretty finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International