Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- Pinch of salt
For the Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Blueberry Sauce:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Instructions
- Preheat oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
- Make the crust: Mix graham cracker crumbs, melted butter, sugar, and salt until well combined. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool slightly.
- Make the filling: Beat cream cheese and sugar until smooth and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, vanilla, and sour cream until just combined. Don’t overmix.
- Pour filling over the pre-baked crust. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Make the blueberry sauce: Combine blueberries, sugar, water, and lemon juice in a saucepan over medium heat. Cook until berries start to break down, about 5 minutes. Add cornstarch mixture and cook until thickened, about 2 minutes. Cool completely.
- Cut chilled cheesecake into bars and top with blueberry sauce before serving.
Notes
- Bring cream cheese and eggs to room temperature before starting
- Don’t overbake – the center should still be slightly jiggly
- Cool bars completely before cutting for clean slices
- Prep Time: 30 minutes
- Cook Time: 45 minutes