Description

Dive into the world of desserts with these irresistible Blueberry Swirl Cheesecake Bars, a dessert that promises to steal the show at any gathering. Combining the creamy richness of cheesecake with the tangy sweetness of blueberries and a hint of lemon, these bars are a symphony of flavors and textures. Whether you’re a seasoned baker or new to the kitchen, this recipe is straightforward, yielding a dessert that looks as exquisite as it tastes. Let’s walk through the steps to create these delightful treats.

Ingredients

Scale

For the Blueberry Coulis:

1 cup blueberries (150 g)
¼ cup sugar (50 g)
2 tablespoons lemon juice

For the Base:

1 ½ cups digestive biscuits crumbs (150 g)
¾ cup unsweetened desiccated coconut (60 g)
Zest of 1 lemon
⅓ cup unsalted butter (80 g), melted

For the Cheesecake Filling:

16 oz full-fat cream cheese (450 g), room temperature
1 ¼ cups sour cream (285 g), room temperature
1 cup sugar (200 g)
3 tablespoons all-purpose flour (24 g)
1 ½ tablespoons lemon juice
1 teaspoon vanilla extract
3 large eggs, room temperature

Instructions

1. Blueberry Coulis Preparation:

In a small saucepan, simmer the blueberries, sugar, and lemon juice over medium heat until the berries begin to break down. For a smoother texture, mash the mixture gently. Allow it to cool completely before using.

2. Creating the Base:

Combine the digestive biscuit crumbs, desiccated coconut, lemon zest, and melted butter in a bowl. Mix well until the ingredients are fully incorporated. Press this mixture firmly into the bottom of a lined 9-inch square baking pan. Freeze for 30 minutes to set.

3. Cheesecake Filling:

In a large bowl, whisk the cream cheese until creamy and smooth. Add the sour cream, sugar, flour, lemon juice, and vanilla extract, mixing until well combined. Gently fold in the eggs, being careful not to overmix and incorporate too much air.

4. Assembling and Baking:

Pour the cheesecake filling over the prepared base. Spoon the cooled blueberry coulis over the filling. Using a knife, gently swirl the coulis into the filling to create a marbled effect. Bake in a preheated oven at 285ºF (140ºC) for 55 minutes. The cheesecake should be set but still slightly wobbly in the center. Allow it to cool completely, then refrigerate for at least 8 hours, or overnight, to set completely.