Blackberry Cheesecake Bars

Please See Other Recipes

I’ve had berries on the brain for weeks now, so when I spotted blackberries on sale, I swiped up as many as I could carry. So plump… so purple… I couldn’t resist! I devoured one pint before I even reached home, used a second to make my neighbor lemon blackberry cupcakes (her fave!), and the third? You guessed it! I made blackberry cheesecake bars. Full disclosure: I’ve actually made them 3 times now! One for my yoga instructor… one for my UPS delivery man (he’s a blackberry fanatic!) and one for… me! I have 3 hearty slices sitting in the fridge, so suffice it to say, I’m already dreaming of dessert tonight.
There are three parts to this recipe: the graham cracker crust, the creamy cheesecake filling, and the fresh blackberry swirl.
I know that probably sounds like a lot of steps, but I promise, each one is pretty easy and very straightforward. Plus, I’m going to talk you through every step, and am always here if you have additional questions.

Ingredients

• For the Crust:
• 2 and 1/4 cups graham crackers, pulsed into crumbs
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (8 tablespoons) unsalted butter, melted
• For the Lemon Cheesecake Filling:
• (4) 8 ounce blocks of full-fat cream cheese, very soft
• 1 and 1/4 cups granulated sugar
• 3 large eggs plus 2 egg yolks, at room temperature
• 2 teaspoons fresh lemon zest
• 1/4 cup fresh lemon juice
• 1 and 1/2 tablespoons all-purpose flour
• For the Fresh Blackberry Swirl:
• 1 cup fresh blackberries
• 1/4 cup granulated sugar

Instructions

1. Preheat oven to 350 degrees (F).
2. For the Crust:
3. Line a 9×13-inch baking pan with aluminum foil, allowing two of the sides to overlap. Spray foil and any exposed pan with non-stick baking spray; set aside.
4. In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter and stir well to combine. Press down evenly into prepared pan. Bake in preheated oven for 10 minutes; set aside to cool.
5. For the Lemon Cheesecake Filling:
6. ..........................

for full instruction please see : bakerbynature.com

Tweet