Indulge in the ultimate blueberry cheesecake bars! Featuring a buttery shortbread cookie base and a lusciously smooth lemon cheesecake layer with a delightful swirl of jammy blueberries.
Recipe by: Ginny Dyer - In Bloom Bakery
Prep Time: 45 Mins
Cook Time: 48 Mins
Chill Time: 6 Hours
Total: 7 Hours 33 Mins
Ingredients:
Blueberry Jam:
- 12 oz (340 g) fresh blueberries
- ½ cup (100 g) granulated white sugar
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon vanilla
- ½ tablespoon (4 g) cornstarch
Shortbread Cookie Crust:
- 6 tablespoons (84 g) unsalted butter, softened
- ½ cup (100 g) granulated white sugar
- 1 teaspoon vanilla
- 1 cup (125 g) all-purpose flour
- ½ teaspoon salt
Cheesecake:
- 24 oz (680 g) cream cheese, softened at room temperature
- 1 cup (200 g) granulated white sugar
- 1 tablespoon (8 g) cornstarch
- ¼ cup (62 g) sour cream, at room temperature
- 1 tablespoon (15 ml) vanilla
- 1 tablespoon (10 g) lemon zest
- 3 eggs, at room temperature
- 12 oz (340 g) fresh blueberries
- ½ cup (100 g) granulated white sugar
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon vanilla
- ½ tablespoon (4 g) cornstarch
Shortbread Cookie Crust:
- 6 tablespoons (84 g) unsalted butter, softened
- ½ cup (100 g) granulated white sugar
- 1 teaspoon vanilla
- 1 cup (125 g) all-purpose flour
- ½ teaspoon salt
Cheesecake:
- 24 oz (680 g) cream cheese, softened at room temperature
- 1 cup (200 g) granulated white sugar
- 1 tablespoon (8 g) cornstarch
- ¼ cup (62 g) sour cream, at room temperature
- 1 tablespoon (15 ml) vanilla
- 1 tablespoon (10 g) lemon zest
- 3 eggs, at room temperature
Instructions:
For the Blueberry Jam:
1. In a medium pot, combine blueberries, sugar, lemon juice, vanilla, and cornstarch.
2. Cook over medium-low heat for 15 minutes until thick, stirring occasionally.
3. Halfway through, gently mash some blueberries with a wooden spoon.
4. Remove from heat and let cool completely.
For the Shortbread Cookie Crust:
1. Preheat oven to 350°F. Grease a 9x9 pan and line it with parchment paper.
2. In a medium bowl, cream together butter, sugar, and vanilla with an electric mixer until light and fluffy.
3. Mix in flour and salt until just combined.
4. Press the cookie crust mixture firmly into the bottom of the prepared pan using a ¼ cup measuring cup.
5. Bake for 10 minutes, then let cool.
For the Cheesecake:
1. Preheat oven to 350°F if not already preheated from the crust.
2. In a large bowl, beat cream cheese, sugar, and cornstarch until smooth.
3. Mix in sour cream, vanilla, and lemon zest until combined.
4. Add eggs and mix until just combined.
5. Pour cheesecake batter over the cooled crust.
6. Spoon blueberry jam on top and gently swirl with a butter knife.
7. Bake for 38-42 minutes until the center has a slight jiggle.
8. Turn off the oven and prop the door open with a wooden spoon for 10 minutes.
9. Remove from oven and let cool completely in the pan on a wire rack.
10. Once cooled, refrigerate for at least 6 hours or overnight.
11. Lift cheesecake out of the pan using the parchment paper and transfer to a serving plate.
12. Cut into 16 squares using a sharp knife, wiping it clean between cuts for neat slices.
For the Blueberry Jam:
1. In a medium pot, combine blueberries, sugar, lemon juice, vanilla, and cornstarch.
2. Cook over medium-low heat for 15 minutes until thick, stirring occasionally.
3. Halfway through, gently mash some blueberries with a wooden spoon.
4. Remove from heat and let cool completely.
For the Shortbread Cookie Crust:
1. Preheat oven to 350°F. Grease a 9x9 pan and line it with parchment paper.
2. In a medium bowl, cream together butter, sugar, and vanilla with an electric mixer until light and fluffy.
3. Mix in flour and salt until just combined.
4. Press the cookie crust mixture firmly into the bottom of the prepared pan using a ¼ cup measuring cup.
5. Bake for 10 minutes, then let cool.
For the Cheesecake:
1. Preheat oven to 350°F if not already preheated from the crust.
2. In a large bowl, beat cream cheese, sugar, and cornstarch until smooth.
3. Mix in sour cream, vanilla, and lemon zest until combined.
4. Add eggs and mix until just combined.
5. Pour cheesecake batter over the cooled crust.
6. Spoon blueberry jam on top and gently swirl with a butter knife.
7. Bake for 38-42 minutes until the center has a slight jiggle.
8. Turn off the oven and prop the door open with a wooden spoon for 10 minutes.
9. Remove from oven and let cool completely in the pan on a wire rack.
10. Once cooled, refrigerate for at least 6 hours or overnight.
11. Lift cheesecake out of the pan using the parchment paper and transfer to a serving plate.
12. Cut into 16 squares using a sharp knife, wiping it clean between cuts for neat slices.
