Ingredients
For the Graham Cracker Crust
2 cups graham cracker crumbs (about 14 full sheets)
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, melted
For the Lemon Cheesecake Filling
16 oz (2 blocks) full-fat cream cheese, room temperature
3/4 cup granulated sugar
2 large eggs, room temperature
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
1 tablespoon cornstarch
For the Blueberry Swirl
1 1/2 cups fresh blueberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
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Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal.
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In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until evenly combined. Press firmly into the bottom of the pan. Bake for 8–10 minutes until lightly golden. Cool slightly.
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In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries begin to burst. Stir in cornstarch slurry and simmer until thickened. Cool completely.
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Beat cream cheese until smooth and creamy. Add sugar and mix until combined. Add eggs one at a time, mixing gently. Stir in sour cream, lemon juice, lemon zest, vanilla, and cornstarch until smooth.
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Pour cheesecake filling over cooled crust. Spoon blueberry mixture on top and gently swirl with a knife.
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Bake for 35–40 minutes until the edges are set and the center slightly jiggles.
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Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
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Lift from pan using parchment paper and slice into bars using a hot, clean knife for neat edges
Notes
Use room temperature cream cheese to avoid lumps.
Do not overmix after adding eggs to prevent cracks.
Chill completely before slicing for clean bars.
Wipe knife between cuts for bakery-style presentation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American