Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter (melted)
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- Zest and juice of 2 lemons
- 3 large eggs
For the Blueberry Swirl:
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tbsp water
Optional Decorations:
- Edible silver or gold dust
Instructions
1. Preparing the Crust
- Preheat oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture evenly into the pan. Bake for 10 minutes, then let cool.
2. Making the Cheesecake Batter
- In a large bowl, beat cream cheese and sugar until smooth.
- Add sour cream, vanilla extract, lemon zest, and juice, mixing well.
- Beat in eggs one at a time, just until incorporated (do not overmix).
3. Creating the Blueberry Swirl
- In a saucepan over medium heat, cook blueberries, sugar, and lemon juice for 5 minutes until softened.
- Stir in cornstarch mixture and simmer until thickened.
- Strain for a smooth sauce or blend for a richer texture. Let cool.
4. Assembling and Baking
- Pour cheesecake batter over the cooled crust.
- Spoon blueberry sauce in dollops over the batter, then swirl with a toothpick.
- Bake for 40-45 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let bars cool inside with the door slightly open.
- Refrigerate for at least 4 hours before slicing.
5. Decorating and Serving
- Sprinkle with edible silver or gold dust for a magical effect.
- Slice into bars using a warm knife for clean edges.
Notes
- For deeper blue swirls, add a drop of blue gel food coloring to the blueberry mixture.
- To prevent cracking, avoid overmixing and let the cheesecake cool gradually.
- Store in the fridge for up to 5 days or freeze for 2 months.