CHEESECAKE BARS with Blueberry Compote

Here’s how to make cheesecake bars with blueberry compote swirls and a lemon-flavored cookie crust.

A cheesecake recipe for which you don’t need any water bath as these are made in a 10×12 inch (25x30cm) pan. You can use a a 9×13 pan as it has the same surface area. Baked at a lower than usual temperature and slowly cooled off.

I’m also showing you how to make your own homemade blueberry compote which is surprisingly easy to make, all it takes is blueberries, sugar and lemon juice – that’s it!

You can use this with other things such as pancakes.

Cheesecake Bars with Blueberry Compote Swirls

Make cheesecake bars with blueberry compote swirls and a lemon-flavored cookie crust. A cheesecake recipe for which you don't need any water bath

Servings 16 servings

Prep Time 40 minutes mins

Cook Time 55 minutes mins

Cooling time 12 hours hrs

Total Time 13 hours hrs 35 minutes mins

Ingredients

Blueberry Compote

• 150 grams (1 cup) blueberries
• 50 grams (1/4 cup) sugar
• 2 tbsp. lemon juice

Cookie Base

• 200 grams (1 1/2 cups) graham crackers / butter / digestive cookies
• 1 lemon's zest
• 80 grams (6 tbsp.) butter

Cheesecake Feeling

• 450 grams (16 oz.) cream cheese at room temperature
• 285 grams (1 1/4 cups) sour cream at room temperature
• 3 large eggs
• 200 grams (1 cup) sugar or sweetener equivalent
• 24 grams (3 tbsp.) all-purpose flour
• 1 1/2 tbsp. lemon juice
• 1 tsp. vanilla extract

Instructions

• Firstly make the blueberry compote by adding all the ingredients in a medium heat pan

  Bring to a low boil and squash some of the blue berries

  Let the compote cool off completely
• Crush the cookies and add the zest and butter then lightly butter your oven tray and place parchment paper and add the cookie base and press it down uniformly.

  Place the oven tray in the freezer for 15min
• For the filling first make sure all your ingredients are at room temperature and start by beating the cream cheese with an electric beater

  add the sour cream, sugar, lemon juice and vanilla, mix to combine well then, while mixing, add the flour

  In a separate bowl beat the eggs well using a whisk then fold them in with the cheese mixture using a spatula.
• Preheat your oven at 140°C / 285°F
• Take the pan out of the freezer and pour in the filling, shake and tap to help it set well with no bubbles.

  Spoon in the blueberry compote and, using a knife, create swirly shapes to spread the compote

  Place in the preheated oven at 140°C / 285°F for 55min – NO water bath required
• Once done let it cool in the oven with the door slightly opened for 1 hour then take it out and let it cool completely on the counter. Then place it in the fridge to chill over night
• The next day take it out and cut it into 12 squares and enjoy!

Video

https://youtu.be/DUdhFoMfbqI

Calories: 360kcal

Course: Dessert

Cuisine: American

Keyword: blueberry, cheesecake

I’d love to hear how it turned out! Leave a comment below, or tag me with @solozaurcookin on Instagram and hashtag it #solozaurcookin.