Creamy lemon cheesecake bars swirled with blueberries on a simple biscuit base. Careful, this may become a new favourite!
1.5 cups basic biscuits
6 Tablespoons or 90g melted butter
1/3 cup (67g) granulated sugar
450g cream cheese, softened to room temperature
1 large egg
1/3 cup caster sugar
Zest of 2 medium lemons
Juice of 1 medium lemon
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
Preheat oven to 180°C. Line an 8-inch square baking pan with foil with some overhang and set aside.
Crust: Using a food processor or blender, process biscuits into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan and bake for five minutes. Allow to cool while you prepare the filling.
Filling: Beat the cream cheese for 1 minute or until smooth. Add the egg, sugar, lemon zest, lemon juice and vanilla extract and continue to beat until smooth and creamy. Gently fold in the blueberries and spoon the filling onto the crust.
Bake for 30-35 minutes, or until the cheesecake has set and the edges are lightly browned. The bars will be very puffy but will sink slightly as they cool. Allow to cool for 30 minutes at room temperature on a wire rack, then chill in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.