BLUEBERRY CRUMBLE CHEESECAKE BARS
Treat yourself to a delightful dessert experience with these Blueberry Crumble Cheesecake Bars. The buttery biscuit base provides the perfect foundation for the luscious cream cheese filling, enriched with sour cream, cane sugar, and a hint of lemon juice. Topped with a generous layer of juicy frozen blueberries and a delectable crumble made from cake flour, ground almonds, and sugar, these bars offer a harmonious blend of textures and flavors in every bite. Baked to golden perfection, these bars are a true delight for your taste buds. Perfect for any occasion, these Blueberry Crumble Cheesecake Bars are sure to impress your family and friends with their irresistible taste and visual appeal. Enjoy a slice of bliss with each bite!
- 160 g - digestive biscuits (crushed)
- 50 g - melted butter
- 3 - tbsp self raising flour
- 3 - tbsp ground almonds
- 3 - tbsp sugar
- 1/2 - tsp salt
- 30 g - unsalted butter
- 280 g - cream cheese
- 120 g - sour cream
- 100 g - brown sugar
- 2 - eggs
- 120 ml - double cream
- 10 g - self raising flour
- 10 ml - lemon juice
- 100 g - frozen blueberries
1. Crush digestive biscuits in a food processor until fine crumbs are formed.
2. Melt butter and add it to the crushed biscuits. Mix well until fully combined.
- 3. Press the biscuit mixture onto the bottom of a 21cm square baking tin lined with parchment paper.
- 4. Bake the base in a preheated oven at 180°C for 8 minutes until slightly set. Remove from the oven and set aside.
- 1. In a bowl, combine self raising flour, ground almonds, caster sugar, salt, and unsalted butter.
- 2. Mix the ingredients until pea-sized crumbs form. Refrigerate the crumble mixture to chill while preparing the cheesecake filling.
- 1. In a mixing bowl, combine cream cheese and sour cream. Mix until smooth.
- 2. Add brown sugar and mix, add eggs and continue to mix, pour double cream, self raising flour, and lemon juice to the cream cheese mixture.
- 3. Mix the ingredients until just combined, being careful not to overmix the batter.
- 1. Preheat the oven to 190°C.
- 2. Sieve the cheesecake filling for a smooth texture and pour it over the pre-baked biscuit base in the tin.
- 3. Bake the cheesecake in the preheated oven at 190°C for 12 minutes until slightly set.
- 4. Remove the partially baked cheesecake from the oven and sprinkle frozen blueberries and the chilled crumble mixture on top.
- 5. Return the cheesecake to the oven and bake at 180°C for an additional 35 minutes until the top is golden brown and the filling is set.
- 6. Turn off the oven and leave the cheesecake inside with the door slightly open for 2-3 hours to cool gradually.
- 7. Once cooled to room temperature, refrigerate the cheesecake for 5-6 hours or overnight to set completely.
- 8. Remove the chilled cheesecake from the tin, slice into bars, and serve. Enjoy the delicious Blueberry Crumble Cheesecake Bars!
Servings 9
- Amount Per Serving
- Calories 456.65kcal
- % Daily Value *
- Total Fat 33.1g51%
- Saturated Fat 18.67g94%
- Trans Fat 0.66g
- Cholesterol 111.27mg38%
- Sodium 416.76mg18%
- Potassium 100.03mg3%
- Total Carbohydrate 34.54g12%
- Dietary Fiber 1.83g8%
- Sugars 21.09g
- Protein 5.64g12%
- Vitamin A 311.7 IU
- Vitamin C 0.84 mg
- Calcium 80.51 mg
- Iron 1.01 mg
- Vitamin D 0.2 IU
- Vitamin E 0.68 IU
- Vitamin K 3.34 mcg
- Thiamin 0.04 mg
- Niacin 0.34 mg
- Vitamin B6 0.05 mg
- Vitamin B12 0.2 mcg
- Phosphorus 88.75 mg
- Magnesium 7.82 mmol
- Zinc 0.37 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
1. Make sure the cream cheese is softened to room temperature before using it in the cheesecake filling. This will ensure a smooth and creamy texture in the finished dessert.
2. When mixing the cheesecake filling, avoid over mixing the batter once the ingredients are combined. Overmixing can incorporate too much air into the batter, leading to cracks on the surface of the cheesecake while baking.
3. Keep an eye on the cheesecake while baking to prevent over-browning. If the top starts to brown too quickly, loosely cover the pan with aluminum foil to prevent burning while allowing the center to cook through.
4. When making the crumble topping, use cold butter that has been diced into small pieces. Work the butter into the dry ingredients using your hands until the mixture resembles coarse crumbs. This will create a crispy and buttery topping for the cheesecake bars.
5. After assembling the cheesecake bars, refrigerate them for the recommended time to allow the flavors to meld and the filling to set properly. Chilling also helps in achieving clean and neat slices when serving. Enjoy the delicious Blueberry Crumble Cheesecake Bars!