Lemon blueberry cheesecake bars

Based on a recipe by Sally's Baking Addiction and The Boy Who Bakes.

Ingredients

Base

• 225g unsalted butter, and extra for greasing
• 350g all-purpose flour
• 200g sugar
• 1⁄4 teaspoon fine sea salt

Cheesecake

• 900g cream cheese, softened to room temperature
• 2 large eggs
• 150g sugar
• zest of 4 medium lemons
• 10-12 Tbsp lemon juice (2-4 lemons)
• 2 tsp vanilla extract
• 225g fresh or frozen unthawed blueberries
• a handful of raspberries (optional)

  Instructions

  1. Preheat the oven to 180°C. Lightly grease a large 23x33 cm square or rectangular baking tin, then line with parchment paper.
  2. Melt the butter.
  3. For the base, mix together the flour, sugar and salt in a large bowl. Gradually drizzle in the melted butter, stirring with a fork to combine until the mixture has formed clumps, then tip into the lined baking tin. Use a glass or your hands to compact it into a flat layer. Dock all over with a fork and then freeze for 10 minutes.
  4. Bake the base for 20 minutes, or until just starting to brown, then remove and set aside.
  5. For the cheesecake mix, using a handheld or stand mixer fitted with a paddle attachment, beat the (room temperature) cream cheese for 1 minute on medium speed until smooth.
  6. On medium speed, beat the egg, sugar, lemon zest, lemon juice, and vanilla extract into the cream cheese until smooth and creamy, about 3 full minutes.
  7. Gently fold in the blueberries.
  8. Spoon filling onto the crust and place your raspberries throughout the cake (if using).
  9. Bake for 30 - 40 minutes, until the cheesecake has set up and the edges are lightly browned. The cheesecake will still be fairly puffed up and wobbly, but will sink and firm up as it cools.
  10. Refrigerate for a few hours until serving.