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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
Course Dessert
Cuisine American
Keyword blueberry, cheesecake
Prep Time 40 minutes
Cook Time 55 minutes
Cooling time 12 hours
Total Time 13 hours 35 minutes
Servings 16 servings
Calories 360kcal

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!

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