Ingredients
Method
Preparation
- Preheat your oven to 325°F (160°C). Get those baking vibes going!
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press this mixture firmly into the bottom of a greased 9x9 inch pan to form the crust.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the sugar, mixing until well combined. Incorporate the eggs, one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
- Pour the cream cheese mixture over the prepared crust, spreading it evenly.
Baking
- Bake for about 25-30 minutes, or until the center is set but still slightly jiggly.
Topping Preparation
- In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring gently until the blueberries release their juices and the mixture thickens (about 5-7 minutes).
Cooling and Serving
- Allow the cheesecake bars to cool completely before layering the blueberry topping over the cheesecake.
- Refrigerate for at least 2 hours before slicing.
Notes
For best texture, chill thoroughly before serving. Serve with ice cream or sorbet for added delight.