Blueberry Cheesecake Bars

Unlike a classic cheesecake that often requires a water bath to achieve a perfect, crack-free finish, these bars are much simpler and quicker to make. The only important rule is to prepare them ahead of time so they have enough time to chill and set properly 

Ingredients (20 × 30 cm/8 × 12 inch pan)

For the base

• 130 g Oreos (or graham crackers)

• 1/4 cup melted butter (56 g)

For the cheesecake layer

• 500 g cream cheese (Philadelphia, room temperature)

• 1/4 cup sugar (60 g)

• 2 eggs

• 1 tsp vanilla extract

• zest of 1 lemon

• 1 cup frozen blueberries

For the topping

• 1/2 cup frozen blueberries

• 1 tbsp lemon juice

• 1 tsp cornstarch

Steps

Base

1. Crush the cookies into fine crumbs using a blender

2. Melt the butter

3. Mix the cookie crumbs with the melted butter

4. Press the mixture firmly into the bottom of the pan using your fingers or a flat tool

Cheesecake layer

5. Beat cream cheese with sugar using a mixer for about 2 minutes

6. Add eggs one at a time, then vanilla and lemon zest, and continue mixing for another 2–3 minutes

7. Gently fold in the blueberries

8. Pour the mixture over the base

9. Bake in a preheated oven at 180°C (350°F) for 40 minutes

10. Let cool in the oven, then refrigerate overnight

Topping

11. Place blueberries in a small saucepan and heat, lightly mashing them

12. Add lemon juice and sugar, then cornstarch

13. Stir until the sugar dissolves and remove from heat

14. Pour the cooled topping over the cheesecake and cut into squares