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Granulated sugar is a key ingredient in the blueberry lemon cheesecake bars, playing a vital role in sweetening the cheesecake filling and the blueberry topping. Its ability to dissolve smoothly ensures that each bite bursts with balanced sweetness, complementing the tartness from the lemon juice. The sugar not only enhances flavor but also aids in achieving the right texture in both the filling and topping, resulting in a dessert that is both creamy and refreshing.

Blueberry Lemon Cheesecake Bars

Indulge in the delightful taste of summer with these Blueberry Lemon Cheesecake Bars. Perfectly combining creamy cheesecake with a zesty lemon twist and sweet blueberries, these bars are easy to make and even easier to enjoy. Ideal for picnics, gatherings, or a simple treat at home, they offer a refreshing balance of flavors that will impress family and friends. Experience the joy of baking and create a colorful dessert that brightens your summer days!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 tsp vanilla extract

For the cheesecake filling:

16 oz cream cheese, softened to room temperature

½ cup granulated sugar

¼ cup sour cream

3 large eggs

Zest of 1 lemon

2 tbsp fresh lemon juice

1 tsp vanilla extract

1 cup fresh blueberries (if using frozen, thaw and drain thoroughly)

For the blueberry topping:

2 cups fresh blueberries

½ cup granulated sugar

1 tbsp lemon juice

2 tsp cornstarch

2 tbsp water

Instructions
 

Prepare the crust: Start by preheating your oven to 350°F (175°C). In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the ingredients are thoroughly combined, creating a moist crumb mixture. Press this mixture firmly into the bottom of a 9x13 inch baking pan to form an even layer. Bake for 10 minutes, then remove from the oven and allow to cool completely.

    Make the cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, with no lumps. Gradually add the sour cream, followed by the eggs one at a time, mixing well after each addition. Finally, add the lemon zest, lemon juice, and vanilla extract, mixing until everything is fully incorporated and velvety.

      Fold in the blueberries: Carefully fold the fresh blueberries into the cheesecake filling, using a spatula. Be gentle to maintain the integrity of the blueberries; you want them to remain whole for bursts of flavor in each bite.

        Bake the cheesecake: Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Bake in the preheated oven for 30-35 minutes or until the center is set with a slight jiggle. Once baked, turn off the oven and let the cheesecake bars cool inside with the oven door ajar for about 1 hour—this helps prevent cracking.

          Prepare the blueberry topping: While the cheesecake cools, make the blueberry topping. In a small saucepan, combine the 2 cups of blueberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently until the mixture begins to bubble and thicken, which should take about 5-7 minutes. Once thickened, remove from heat and allow it to cool slightly.

            Assemble and cool: Once the cheesecake has cooled to room temperature, spread the blueberry topping evenly over the surface. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, or ideally overnight. This step allows the flavors to meld beautifully.

              Slice and serve: When ready to serve, cut the cheesecake into squares. Delight in your delicious Blueberry Lemon Cheesecake Bars served chilled, and consider garnishing with extra blueberries and a sprinkle of lemon zest for an added touch of freshness.

                Prep Time, Total Time, Servings: 25 minutes | 5 hours (including cooling time) | 12 servings