Lemon Berry Cheesecake Bars (Print Version)
# Ingredients:
→ Cookie Base
01 -
12 whole graham crackers, about 1½ cups (180g) of crumbs, crushed
02 -
6 tablespoons (85g) unsalted butter, melted
03 -
¼ cup (50g) white sugar
→ Cream Cheese Mixture
04 -
16 ounces (452g) block-style cream cheese, softened to room temperature
05 -
1 large egg, at room temperature
06 -
6 tablespoons (75g) white sugar
07 -
1 teaspoon freshly grated lemon zest
08 -
3 tablespoons (45ml) freshly squeezed lemon juice
09 -
1 teaspoon pure vanilla extract
10 -
1½ cups (210g) fresh or frozen blueberries
# Instructions:
01 -
Preheat the oven to 350°F (177°C). Line a 9-inch square pan with parchment paper, leaving an overhang on the sides for easy removal later.
02 -
Combine crushed graham crackers, sugar, and melted butter in a bowl until the mixture resembles wet sand. Firmly press the mixture into the bottom of the prepared pan.
03 -
Bake the crust for 8 minutes, until it begins to set. Allow the crust to cool slightly while preparing the filling.
04 -
Beat the cream cheese until smooth. Add the egg, sugar, lemon zest, lemon juice, and vanilla extract, then whip for about 3 minutes until fluffy. Gently fold in the blueberries.
05 -
Spread the cream cheese mixture evenly over the slightly cooled crust. Bake for 30-35 minutes, until the edges are lightly browned and the center is set. It will rise during baking and flatten as it cools.
06 -
Let the bars cool at room temperature for 30 minutes. Then, refrigerate for at least 3 hours to fully set before slicing into squares.