Lemon blueberry cheesecake bars

Posted on: May 17th, 2012 by admin 4 Comments

Cheesecake is my favourite cake.  In fact for Christmas when my family were asking what I might like for a gift – I asked for a cheesecake. And my brother made me one. Sometimes I crave a piece during the week, but if you’ve ever made a cheesecake you know – they take a lot of cream cheese.  In fact, so much cream cheese, that cheesecake might be the only cake that is cheaper to buy ready made than from scratch. Also then you have a whole cheesecake to get through. Which could be a good thing or not, generally you have to give half away, (unless you’ve a big family). What I am getting at is, sometimes you need a cheesecakey treat that’s not quite as indulgent as a whole cheesecake. Like these bars! Wonderfully creamy, lightly lemony, a pop of blueberry, with a satisfying slightly spiced crust. That with a cider in the afternoon sun and I’m set.

For the base:

  • 2 Tbsp sugar
  • 1/8 tsp ground cinnamon
  • 15 graham crackers (if you can’t get them, you can make them or use digestives or gingersnaps)
  • 115 g (1/2 stick) unsalted butter, melted

For the filling:

  • 455 g (16 oz) cream cheese, room temperature
  • 3 eggs
  • 1/4 cup heavy cream
  • 2 lemons, zested and juiced
  • 1/2 cup sugar
  • 1 cup fresh blueberries

Preheat the oven to 165ºC (325ºF). Butter the bottom and sides of a 22 x 22 cm (9 x 9 inch) baking pan.  (Please note – we love to make this recipe x by 1.5 and use a 12 x 8 inch pan also – the bars go too fast otherwise!)

In a plastic bag – or food processor, crush up the graham crackers into chunky crumbs. In a bowl, mix the sugar, cinnamon and graham crackers. Add the melted butter and mix until everything is incorporated. Pour the mixture into the baking pan and press it evenly into the base of the pan – you can push it down with the bottom of a glass. Bake this base for 12 minutes. When it comes out of the oven, set it aside to cool.

Meanwhile prepare the filling, it will make a big difference if you make sure the cream cheese is at room temperature, this will make the bars nice and creamy. In a bowl start by mixing the cream cheese, then add the eggs, one at a time, then the lemon zest and juice, cream and sugar. Mix until the ingredients are creamy and blended together well. Pour over top of the cooled crust (it can still be a tiny bit warm). Then evenly sprinkle on the blueberries (they will sink in a little, which is great!)


Bake the whole thing for 35 minutes. Only allow the top to get a hint of brown. Remove from the oven and cool completely. Then refrigerate for at least 3 hours. Cooling slowly is important to stop cheesecakes cracking. Cut into bars and sprinkle with powdered sugar if you like.

Original recipe a mix of Martha Stewart and Tyler Florence.

Song for this recipe:

“Pirate in the water” – Santigold Pirate In the Water - Master of My Make-Believe

Santigold is like a good MIA.  Ha – boy I’ll get into trouble with that statement. But seriously, she’s been around a while now, her first album is an oldy but goodie. I like her because she has a good combo of beats and catchy lyrics, but she’s different too.  Her new album is really fun, still Santigold style, which she calls “genre-less” music. It’s true, I guess I’d call it maybe indie rock, with some new wave and synth pop elements. Bah who knows? Give her a listen, she’ll make you feel cool.

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4 Responses

  1. I love these – I’ve been looking for simple yet elegant recipes for Memorial Day Weekend and this fits my needs perfectly! :D Bravo

  2. These cheesecake bars look so good! The lemon/blueberry combo is failsafe, to me! Thank you for sharing, Allen.

    P.S. – Great photo makes these even more tempting!

  3. admin says:

    They definitely are tasty! Enjoy them! And thanks!

  4. Tara Nolandt says:

    That combination of lemon and blueberries would be so good together. Yummy!!!

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