Blueberry-lemon cheesecake bars

279

PREP TIME

25 min

TOTAL TIME

1 h 30 min

Makes

16 servings

* PLUS chilling time
Blueberry-lemon cheesecake bars

Blueberry-lemon cheesecake bars recipe Photo by Roberto Caruso

Wild blueberries are at their peak, so let's grab some at the market and bake a delicious dessert! The fresh berries, lemon and cream cheese make this the perfect East-coast inspired treat.


Ingredients

  • 1 1/4 cup butter , at room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tbsp lemon zest
  • 1/4 tsp salt

FILLING

  • 2 170-g tubs fresh blueberries , about 2 cups
  • 2 tbsp brown sugar
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 2 250-g blocks cream cheese , at room temperature
  • 1/2 cup granulated sugar
  • 1 tbsp vanilla
  • 2 eggs

Instructions

  • PREHEAT oven to 350F. Line a 9×13-in. baking pan with parchment, letting it overhang the pan.
  • BEAT butter with 1/2 cup granulated sugar in a large bowl with an electric mixer on medium, until creamy. Beat in flour, 1 tbsp lemon zest and salt until combined. Press dough over bottom of prepared pan. Bake in centre of oven until edges are golden, 25 to 30 min.
  • COMBINE blueberries with brown sugar, 2 tbsp lemon zest and juice in a small saucepan, and set over medium. Cook, stirring occasionally, until berries are just soft, 8 to 10 min. Set aside to cool.
  • BEAT cream cheese with 1/2 cup granulated sugar and vanilla in large bowl with an electric mixer on medium, until smooth. Beat in eggs, 1 at a time, until combined. Scrape mixture into warm crust and smooth top. Dollop blueberry mixture all over top. Gently pull a knife tip through the top to create swirls.
  • BAKE in centre of oven until filling is set, about 40 min. Transfer to a rack to cool for 1 hour. Refrigerate for at least 2 hours before slicing into 16 bars.

Nutrition (per bar)

  • Calories
  • 368,
  • Protein
  • 5 g,
  • Carbohydrates
  • 30 g,
  • Fat
  • 26 g,
  • Fibre
  • 1 g,
  • Sodium
  • 247 mg.

Tip: Replace fresh blueberries with 1 1/2 cups frozen blueberries (do not thaw).