Blueberry Cheesecake Squares
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 16
- 350 g Graham cracker
- 2 Tbsp brown sugar
- 80 g salted butter - melted
- 500 g cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest from 1 lemon
- Juice from ½ lemon
- 1 and ½ cups fresh blueberries, divided
- ½ cup packed light brown sugar
- ½ cup all purpose flour
- ¼ cup quick cooking oats
- 65g cold butter
- Pre-heat your oven to 350F degrees.
- Pulse the graham crackers in a food processor or blender until finely ground. You can also do this by hand.
- Mix in sugar and stir in melted butter.
- Line a 9 x 9 inch square pan with foil hanging over the sides so that you will be able to easily remove the cheesecake bars from the pan.
- Press the crust mixture into the pan and press down firmly.
- Bake for 10-12 and allow the crust to cool.
- In a medium bowl combine ½ cup packed light brown sugar with ½ cup all purpose flour and ¼ cup quick cooking oats.
- Use two forks to cut the butter into the mixture till it resembles breadcrumb. Keep this mix in the fridge while you work on the cream cheese layer.
- With your mixer, beat the cream cheese with ½ cup sugar until smooth, about 2 minutes.
- Add in eggs, one at a time followed by vanilla.
- Mix in the lemon zest and lemon juice.
- Fold in half of the blueberries.
- Pour the cream cheese mixture on top of the crust and spread it out evenly.
- Press the remaining blueberries on top. Sprinkle the streusel topping over the blueberries.
- Bake for about 35-40 minutes, until the filling has set and just the center is still a bit jiggly.
- Cool to room temperature for about an hour, then continue chilling in the fridge for about 4 hours.
- Remove the cheesecake from the pan by lifting the foil out. Cut into pieces and serve.
Recipe by Maya Kitchenette at https://mayakitchenette.com/blueberry-cheesecake-squares/
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