Blueberries are just starting to be in-season and I can’t wait to make more recipes with blueberries. I picked up a pint of fresh berries from a local farm stand and they were delicious. I’m hoping my husband’s grandfather invites us to his house to pick blueberries this year. We’ve been able to go in the past and have picked gallons of berries that have lasted me months.
These cheesecake bars were delicious! The blueberry swirl breaks up the rich and creamy cheesecake.
Blueberry Filling:
2 cups fresh blueberries
2 tsp cornstarch
1 tsp lemon juice
1 tsp vanilla extract
1/4 cup sugar
Crust:
14 graham crackers, crushed into fine crumbs
6 Tbsp unsalted butter, melted
Cheesecake:
2 packages (8 oz each) cream cheese, softened at room temperature
1/2 cup sugar
2 eggs, room temperature
1 egg white, room temperature
3 Tbsp flour
Start by making the blueberry filling as it needs times to completely cool before making the rest of the bars. In a medium saucepan, combine all the swirl ingredients. Heat over medium-high heat and bring to a boil. Stir consistently and then reduce heat to low. Simmer for 10 to 15 minutes. The blueberries will break down and the sauce will thicken. Remove from heat and allow to completely cool.
While you’re waiting for the swirl to cool, prepare the crust. Preheat oven to 325 degrees. Spray a 8×8 square baking pan with a flour-based baking spray. Line the bottom with a piece of parchment paper. Combine the crushed graham crackers with the melted butter in a medium sized bowl. Press the moistened graham crackers evenly into the bottom the pan. Bake for 8 to 10 minutes to set. Remove from the oven and place on a cooling rack while you make the cheesecake.
In the bowl of a stand mixer, beat the cream cheese for 5 minutes until it’s light and fluffy. Add in the eggs, egg white, sugar, and flour. Beat until just combined. Pour the filling over the crust and spread evenly. Scoop the cooled blueberry filling over the top of the cream cheese in different areas. Take a knife and swirl around to create a marbled effect.
Bake for 45 to 50 minutes or until the edges are starting to turn light brown. The center may have a little jiggle, but it will firm up while it’s cooling. Place on a cooling rack and allow to completely cooled. Place in the refrigerator overnight. Slice into desired sized bars and serve.
Source: Beyond the Butter
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