Lemon Blueberry Cheesecake Bars
Cheesecake collides with fresh blueberries and a streusel topping in this easy recipe. Of course we use local blueberries when in season.
Cheesecake is the perfect foil for sweet local strawberries. Macerating the berries -- combining them with sugar and letting them sit an hour or two -- draws out the moisture and creates a syrupy mixture, perfect with creamy cheesecake. Baking this cheesecake in a water bath tempers the heat and keeps the texture creamy and soft.
Ingredients
SERVINGS: 16 Serving(s)
macerated strawberries
- 2 cups halved strawberries
- 1/2 cup sugar
Cheesecake
- 5 tablespoons butter, melted
- 2 cups vanilla wafer or graham cracker crumbs
- 3 8-ounce packages cream cheese
- 4 eggs
- 1 1/3 cup sugar, divided
- juice of 2 lemons, about 1/4 cup
- 2 tablespoons flour
- 16 ounces sour cream
- 1 teaspoon vanilla extract
Preparation
1. Preheat oven to 350F. To prepare macerated strawberries, combine ingredients and let stand 2 hours. Wrap a springform pan with foil (to prevent the butter from seeping out). To prepare cheesecake, combine melted butter and crumbs. Press into bottom and partially up sides of pan. Set aside.
2. Beat cream cheese until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add 1 cup sugar, lemon juice, and flour. Beat well. Pour batter into prepared crust. Place springform in a 9x13-inch pan. Pour water in pan to half way up springform. Bake 35-45 minutes or until set on the sides, but partially jiggly in the center.
3. Combine sour cream, remaining 1/3 cup sugar, and vanilla; mix well. Dollop onto edges of hot cheesecake, then gently spread over top. Place back in oven for 10 minutes and remove. Cheesecake will set as it sits. Chill 2 hours or overnight. Slice and serve with macerated berries.
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