To make othis cheesecake bars, it isn’t too difficult. However, there’s a few key tips to make sure they’re creamy & smooth.
Lemon blueberry cheesecake squares are smooth & creamy with a delicious lemon flavor and crunchy graham cracker crust. The blueberry sauce makes them extra special!
Lemons are a good source of thiamin, riboflavin, pantothenic acid, iron, and magnesium, and are an excellent source of fiber, vitamin B6, calcium, potassium, and copper, as well as folate and potassium. Then the fresh blueberry sauce is made by heating up blueberries, water and a little sugar in your saucepan.
For the Graham Cracker Crust
- 1 and 1/2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 6 tablespoons melted butter
For the Lemon Cheesecake
- 24 oz brick-style cream cheese three 8 oz packages, softened to room temperature
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest*
- 1 teaspoon vanilla extract
- 1/3 cup freshly squeezed lemon juice use 1/4 cup if you prefer a milder lemon flavor**
- 1/2 cup sour cream room temperature
- 4 large eggs room temperature
- 2 tablespoons flour
For the Blueberry Sauce
- 3 cups fresh blueberries frozen work too
- 1/2 cup water reduce to 1/3 cup if using frozen berries
- 1/4 cup granulated sugar
- Make the Cheesecake
- Before getting started make sure your cream cheese, eggs and sour cream are at room temperature.
- Cream cheese can be softened more quickly by cutting into pieces and microwaving in short 15 second bursts.
- Preheat the oven to 350F degrees and adjust your oven rack to the center of your oven.
- Line a 9×13 inch glass pan with aluminium foil and lightly grease with non-stick cooking spray.
- Set aside.
- To make the graham cracker crust mix together the graham cracker crumbs and sugar in a medium bowl.
- Then stir in the melted butter.
- Pour the mixture into the bottom of your prepared pan and press the crumbs down using the bottom of a measuring cup or your palms until it covers the bottom of the pan and is packed tightly.
- Bake in your preheated oven for 8 minutes.
- Then to make your cheesecake filling, first beat the cream cheese until well softened in a large bowl using a stand or hand-held electric mixer on medium speed. It should look smooth.
- Then beat in the sugar, lemon zest and vanilla extract until evenly combined.
- Turn off your mixer and scrape down the sides of your bowl using rubber spatula, then carefully stir in the lemon juice and sour cream.
- Then turn the mixer back on to low speed and beat in the eggs one at a time, followed by the flour. Be careful not to mix the batter too much after adding in the eggs.
- Pour the batter into your prepared pan on top of the graham cracker crust, then smooth the top with your rubber spatula.
- Bake in the prepared oven for 40-50 minutes, or until most of the top looks set except for in the very middle and when you give the pan a nudge there’s a slight wobble in the middle.
- Then turn off the oven, open the oven door about 6 inches and allow the cheesecake to cool in the oven for about 1 hour.
- Then remove from the oven and continue cooling til it reaches room temperature.
- Cover with clingfilm, and chill in the refrigerator for at least 4 hours or preferable overnight.
- Make the Blueberry Sauce
- In a medium saucepan over low-medium heat – add the blueberries, water and sugar.
- Allow the mixture to gently boil while stirring gently for about 10-15 minutes.
- It’s done when the blueberries soften and the mixture thickens. If your mixture seems too thick, you can add a little extra water.
- To Serve Your Cheesecake
- Remove the cheesecake from the fridge and allow to warm up for about 30 minutes.
- Then cut into squares (about 18-21, depending on size) and serve with the blueberry sauce and whipped cream (optional)
*You’ll need 2 to 3 medium-sized lemons for this recipe **Make sure to use freshly squeezed lemon juice. Do not use lemon juice from the bottle, as it is too tart for baking with.