Blueberry Cheesecake Creme Brûlée Bars
User Reviews
5
-
Servings
16
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Course
Dessert, Baked Goods
Blueberry Cheesecake Creme Brûlée Bars
Description
The crust is made from graham cracker crumbs mixed with melted salted butter and pressed into a baking dish to form a firm base. Fresh blueberries are evenly spread over the crust before a smooth filling of cream cheese, sugar, flour, egg yolks, milk, vanilla, and lemon zest is poured on.
Baked until the cheesecake is just slightly wobbly in the center, this texture contributes to a creamy consistency rather than a fully firm set. The lemon zest adds brightness to the rich filling, balancing the sweet tang of the cream cheese.
After cooling, a coating of turbinado sugar on top is brûléed to create a thin, crisp caramel crust reminiscent of crème brûlée. The contrast between the crisp caramelized sugar, the dense crust, fresh juicy blueberries, and creamy filling creates a layered experience.
This recipe yields one 8x8 inch pan, suitable for slicing into bars to share or store. It is ideal as a dessert for gatherings or whenever a blend of blueberry and cheesecake flavors is desired.
Ingredients
crust
- 2 cups graham cracker crumbs
- 6 tablespoons butter salted, melted and cooled
filling
- 1 pint blueberries
- 16 ounces cream cheese softened
- ¾ cup sugar
- 1 ½ tablespoons all-purpose flour
- 2 egg yolk
- ¼ cup milk
- 2 teaspoons vanilla extract
- 1 ½ teaspoons lemon zest
topping
- ⅔ cup turbinado sugar
Instructions
- Preheat oven to 350˚F. Line 8”x 8” baking dish with parchment (with about 2 inches of overhang on two of the sides) and lightly grease.
- For crust: Place ingredients into a medium mixing bowl and mix together until all the crumbs are saturated in butter. Pour mixture into the prepared baking dish and firmly press down on mixture to form an even crust. Top crust with a single, even layer of fresh blueberries. Set aside.
- For filling: Place cream cheese and sugar in a large mixing bowl and beat together with a wooden spoon (you can also use an electric hand mixer or stand mixer, fitted with a paddle attachment). Add egg yolks, one at a time, beating after each addition.
- Add flour and milk and beat together until no lumps remain. Fold in vanilla extract and lemon zest until fully incorporated.
- Pour filling into prepared baking dish and smooth top.
- Bake cheesecake for 35 to 45 minutes or until cheesecake is just slightly wobbly in the center.
- Remove from oven and allow cheesecake to cool about 30 minutes. Refrigerate for at least 1 hour and up to 2 days.
- Before ready to serve, run a knife around the sides of the cheesecake without the parchment overhang to loosen, lift cheesecake from baking dish and cut 2 inch squares.
- Sprinkle each piece of cheesecake with a thin, even layer of sugar and brûlée the tops until each piece is browned and caramelized. Serve.
Notes
- This recipe makes one 8x8 inch pan of bars, suitable for multiple servings.
User Reviews
Overall Rating
5
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