- 2 cups Blueberries, Fresh
- 1 tbsp Lemon juice2 eggs, Large
- 3 tbsp All-purpose flour
- 2 tsp Cornstarch
- 3/4 cup Granulated sugar
- 2 1/2 tsp Vanilla
- 1 1/2 sleeves 14 graham crackers / Digestive cookies
- 6 tbsp Butter, Unsalted
- 200gr Cream cheese / Monchou
blueberry swirl sauce
1. Using a medium-size sauce pan over medium-high heat, bring the blueberries, cornstarch, lemon juice, vanilla extract, and granulated sugar to a boil, stirring consistently.
2. While you continue to stir the mixture, reduce the heat and simmer for 10-15 minutes. The blueberries will break down into juices as the rest of the mixture thickens.
3. Remove from heat and allow to cool completely before adding to the top of the cream cheese filling.
1. Spray the bottom and sides of an 20x20cm cake pan with a flour-based baking spray, then (optional) place a sheet of parchment paper cut down to fit. Spray the sides and bottom of the parchment paper with the baking spray. Set aside.
2. Adjust the oven rack to the 2nd level mark and preheat the oven to 160ºC.
3. Using a food processor, pulse the crackers into fine crumbs. Add in the melted butter and pulse until the mixture is combined. The texture of the graham cracker crust will be like a wet sand.
4. Spoon the cracker crust mixture into the prepared 20x20cm pan, pressing down to level the crust using the bottom of a drinking glass or measuring cup.
5. Place in the oven and bake for 8-10 minutes at 160ºC. Remove from the oven and allow to cool slightly while you make the cream cheese filling part.
cream cheese filling
1. Using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese for 4-5 minutes on medium-high speed until it’s smooth and creamy in texture. Scrape down the sides with a spatula and beat the cream cheese a little more.
2. Add in the eggs, egg white, vanilla extract, granulated sugar, and sifted all-purpose flour, and beat together until just combined.
3. Pour the cream cheese filling over top of the slightly cooled graham cracker crust, then level and smooth with a spatula.
4. Spoon the cooled, thickened blueberry swirl sauce over top of different areas of the cream cheese filling. Then, with a toothpick or butter knife, swirl around to create a marbled look.
5. Place in the oven and bake for 45-50 minutes at 160ºC. it’s okay to remove the cheesecake bars from the oven if they still have a little jiggle to the center.
6. Remove from the oven and allow the cheesecake bars to cool completely before moving them to the refrigerator to chill and set for a minimum of 2 hours or—the best option—overnight.