Creamy lemon cheesecake bars swirled with fresh blueberry compote on a buttery graham cracker crust.
Author:Olivia Bennett
Ingredients
Scale
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp melted butter
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup fresh blueberries
2 tbsp granulated sugar
1 tsp cornstarch
Instructions
1. Prepare the Crust:
Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper.
Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into pan bottom. Bake for 10 minutes.
Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then lemon juice, zest, and vanilla.
Mash blueberries with 2 tbsp sugar and cornstarch in small saucepan. Cook over medium heat until thickened, about 5 minutes.
Pour cheesecake filling over crust. Drop spoonfuls of blueberry compote and swirl with knife. Bake 25-30 minutes until set. Cool completely before chilling 4 hours.