Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz (2 packages) cream cheese, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1 cup fresh blueberries (or frozen, thawed and drained)
Directions:
Preheat Oven: Preheat your oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and let cool slightly.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and mix until well combined. Beat in the eggs, one at a time, mixing well after each addition. Add the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
Add Blueberries: Gently fold the blueberries into the cheesecake batter. Pour the batter over the pre-baked crust and spread evenly.
Bake: Bake for 30-35 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour.
Chill and Serve: Refrigerate the bars for at least 4 hours, or overnight, to set completely. Use the parchment paper overhang to lift the bars from the pan. Cut into squares and enjoy!
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 4 hours 50 minutes (including cooling and chilling)
Kcal: Approximately 250 per bar | Servings: 16 bars
