Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C). Line an 8- or 9-inch square baking pan with parchment paper, leaving overhang on two sides for lifting out the chilled bars.
- Stir the graham-cracker crumbs, sugar, and melted butter together until evenly moistened. Press the mixture firmly into the lined pan and bake for 8–10 minutes, then cool briefly.
- Beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing only until each egg is incorporated.
- Blend in the vanilla, flour, lemon zest, and fresh lemon juice. Stop mixing as soon as the batter is combined to avoid incorporating unnecessary air.
- Fold in the blueberries gently, or scatter them over the cooled crust and pour the cheesecake mixture over the top.
- Bake for 25–30 minutes, until the edges are set and the center still has a slight wobble. Cool completely at room temperature, then refrigerate for at least 3 hours, preferably overnight.
- Use the parchment overhang to lift the chilled cheesecake slab from the pan. Cut into about 16 bars with a sharp knife, wiping the blade between cuts for clean edges.
Notes
Use full-fat, brick-style cream cheese at room temperature for the smoothest, firmest filling. Do not wait for the center to become completely firm in the oven; a slight wobble is desirable because the cheesecake continues setting as it cools. Store covered in the refrigerator and chill thoroughly before slicing.