Blackberry Cheesecake Bars
Delicious blackberry cheesecake bars with a creamy filling and a crunchy crust.
Equipment
- 8-inch square baking tin To bake and serve the cheesecake bars.
- Saucepan For making the blackberry reduction.
- Mixing bowl For mixing the cheesecake filling.
- Whisk To whisk ingredients until smooth.
Ingredients
Main Ingredients
- 1.5 cups fresh or frozen blackberries
- 1.5 cups crushed digestive biscuits
- 0.5 stick unsalted butter, melted
- 1.75 cups full-fat cream cheese room temperature
- 0.33 cup full-fat plain or Greek-style yogurt room temperature
- 0.5 cup caster or superfine sugar
- 1.5 tbsp cornstarch
- 2 large eggs room temperature
- 0.5 tbsp lemon juice
- 1 tsp vanilla extract
- 1 lemon zest of
- 0.5 cup fresh blackberries
Instructions
- Cook the blackberries in a saucepan over medium-high heat until they release their juices and some liquid evaporates.
- Strain the blackberry mixture through a sieve to remove seeds and skin.
- Return the blackberry juices to the saucepan and cook until thickened. Let it cool completely.
- Preheat the oven to 355ºF (180ºC) and line an 8-inch square baking tin with parchment paper.
- Mix crushed digestive biscuits and melted butter, then press into the lined tin to form an even layer.
- Bake for 10 minutes, then cool slightly.
- Reduce oven temperature to 285ºF (140ºC).
- Whisk cream cheese and yogurt until smooth.
- Add sugar and cornstarch, mix until combined.
- Add eggs one at a time, then mix in lemon juice, vanilla, and lemon zest.
- Combine 1 1/2 tablespoons of base filling with cooled blackberry reduction.
- Spread remaining base filling over the crust in the tin.
- Spoon blackberry mixture on top and swirl gently.
- Place fresh blackberries evenly on top.
- Bake for 30-35 minutes until edges are golden and center is slightly wobbly.
- Cool in the oven with the door ajar, then refrigerate for at least 1 hour before serving.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.