CLASSIC Blueberry Cheesecake Bars
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.68 out of 5 stars
(25)
Ingredients
9 servings
- 18 Arnott's Marie crackers (150g) or 16 Graham cracker squares (8 full sheets) (Note 1)
- 100 g / 3.5 oz unsalted butter (, melted)
- 2 tbsp sugar
- 320 g / 12 oz Philadelphia cream cheese (, softened)
- 1 tbsp plain flour
- 1/3 cup sour cream
- 1 cup / 220 g white sugar (, superfine or caster is best)
- 1 1/2 tsp vanilla extract
- Zest of 1 lemon
- 2 eggs (, at room temperature)
- 250 g / 8 oz (~1 3/4 cups) blueberries (2 Aust punnets)
- Icing sugar / confection sugar (, for dusting (optional)
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Preparation
Step 1
Preheat oven to 160C/320F (all oven types).
Step 2
Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
Step 3
Place biscuits in a food processor and blitz until fine crumbs form. Add butter and sugar and blitz to combine - it should look like wet sand. (Note 1)
Step 4
Pour into tin and use something with a flat bottom to press into base.
Step 5
Filling (Note 2)
Step 6
Beat cream cheese until smooth, not fluffy. Add flour and beat until just combined.
Step 7
Add sour cream, sugar, vanilla and lemon. Beat until combined. Add eggs, one and a time, beating in between until just combined.
Step 8
Fold in most of the blueberries - reserve some for topping. Pour into tin and smooth surface. Top with remaining blueberries.
Step 9
Bake for 35 minutes (fan forced / convection) or 40 minutes (standard), or until cheesecake is set but the middle wobbles a bit like jelly - see video. The surface should not be browned, there will probably be some minor cracks.
Step 10
Cool in tin, then refrigerate (covered) for at least 4 hours. Use paper overhang to lift out, dust with icing sugar if desired. Cut into squares or bars. Serve!
Step 11
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