Blueberry Cheesecake Bars I

Blueberry Cheesecake Bars I Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 12

Introduction

Blueberry Cheesecake Bars offer a delightful twist on the traditional cheesecake recipe. Combining the rich, creamy texture of cheesecake with the tangy sweetness of blueberries, these bars are a perfect treat for any occasion. This recipe simplifies the classic dessert into a more accessible, portable form without sacrificing any of the flavors that make cheesecake a beloved favorite.

History

The concept of cheesecake dates back to ancient Greece, but the addition of blueberries is a relatively modern innovation. Blueberries, native to North America, became widely available in the 20th century, leading to their incorporation into various desserts. The Blueberry Cheesecake Bars recipe is a testament to the evolution of baking and dessert-making, combining traditional techniques with new ingredients to create a unique and delicious treat.

Ingredients

Crust

1.25 cups of graham cracker crumbs
0.25 cups of splenda no-calorie sweetener, granulated
0.33 cups of light butter, melted

Filling

12 oz (340 g) of reduced fat cream cheese, softened
0.67 cups of splenda no-calorie sweetener, granulated
2 large eggs
0.33 cups of reduced-fat sour cream
2 tsp of vanilla extract
0.75 cups of fresh or frozen blueberries

Topping

0.25 cups of reduced-sugar apricot preserves
1 tbsp of water

How to prepare

Preheat the oven to 350°F (177°C).
Spray an eight-inch square pan with vegetable cooking spray and set it aside.
In a mixing bowl, combine graham cracker crumbs, Splenda granulated, and butter. Mix well.
Firmly press the mixture evenly in the bottom of the prepared pan.
Bake for 5 minutes.
Remove the pan from the oven and set it aside.
Using an electric mixer at medium speed, beat the cream cheese until smooth.
Gradually add Splenda granulated, beating until well blended.
Add the eggs one at a time, beating well after each addition.
Add sour cream and vanilla, beating just until blended.
Gently stir in the blueberries.
Pour the mixture into the prepared pan.
Bake for 30 to 35 minutes, or until the filling is firm.
Remove the pan from the oven and let it cool on a wire rack for 30 minutes.
Cover the pan and refrigerate for 2 hours.
For the topping, combine apricot preserves and water in a small saucepan.
Cook over medium heat, stirring constantly, until the jam melts.
Spread the melted jam over the filling.
Cut into bars and serve.

Variations

For a gluten-free version, use gluten-free graham crackers for the crust.
Substitute raspberries or strawberries for blueberries for a different berry flavor.
Add a lemon zest to the filling for a citrusy twist.

Cooking Tips & Tricks

To ensure your Blueberry Cheesecake Bars are perfect, consider the following tips:

- Use room temperature ingredients to ensure a smooth filling.

- Gently fold in the blueberries to avoid breaking them.

- Allow the cheesecake to cool gradually to prevent cracks.

- Use a water bath when baking if you want an even more creamy texture.

Serving Suggestions

Serve these bars chilled, either on their own or with a dollop of whipped cream and additional fresh blueberries on top for an extra burst of flavor and color.

Cooking Techniques

The key technique in this recipe is baking the crust first to ensure it's firm enough to support the creamy filling. Another important technique is mixing the filling until just combined to prevent incorporating too much air, which can cause cracks.

Ingredient Substitutions

Use full-fat dairy ingredients for a richer taste.

- Substitute almond flour for graham cracker crumbs for a low-carb crust.

- Use honey or maple syrup as a natural sweetener instead of granulated sweetener.

Make Ahead Tips

These cheesecake bars can be made up to two days in advance. Store them in the refrigerator, covered, until ready to serve.

Presentation Ideas

Cut the bars into neat squares and garnish each with a mint leaf or a sprinkle of powdered sugar for an elegant presentation.

Pairing Recommendations

Pair these cheesecake bars with a cup of coffee or tea for a delightful afternoon snack. For a dessert wine pairing, choose a Riesling or Moscato that complements the sweetness of the blueberries.

Storage and Reheating Instructions

Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. These bars do not require reheating but can be enjoyed chilled straight from the fridge.

Nutrition Information

Calories per serving

A single serving of Blueberry Cheesecake Bars contains approximately 150 calories, making it a lighter alternative to traditional cheesecake.

Carbohydrates

Each serving of Blueberry Cheesecake Bars contains approximately 20 grams of carbohydrates. The majority of these carbs come from the graham cracker crust and the sweeteners used in both the crust and filling.

Fats

These cheesecake bars are lower in fat than traditional cheesecake, thanks to the use of reduced-fat cream cheese and light butter. Each serving contains about 10 grams of fat.

Proteins

Each bar provides around 5 grams of protein, primarily from the cream cheese and eggs in the filling.

Vitamins and minerals

Blueberries are a good source of Vitamin C and K, as well as manganese. The dairy components contribute calcium and a small amount of Vitamin D.

Alergens

This recipe contains dairy and eggs, which are common allergens. It also contains gluten in the graham cracker crust.

Summary

Overall, Blueberry Cheesecake Bars are a relatively low-calorie dessert option that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals from the blueberries and dairy ingredients.

Summary

Blueberry Cheesecake Bars are a delicious, easy-to-make dessert that combines the creamy texture of cheesecake with the sweet and tangy flavor of blueberries. With tips for making them perfect and options for variations, this recipe is versatile and sure to be a hit on any occasion.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw the recipe for Blueberry Cheesecake Bars. It was a warm summer day, and I had invited my dear friend Mary over for tea. As we sat in my cozy kitchen sipping on our cups of Earl Grey, Mary pulled out a tattered old cookbook from her bag.

"Have you ever tried making these blueberry cheesecake bars?" she asked, pointing to a page that was splattered with ingredients and instructions.

I peered over her shoulder, my curiosity piqued. The recipe looked delicious, with a buttery crust, creamy cheesecake filling, and a layer of sweet blueberry compote on top. I had never attempted to make anything like it before, but I was eager to give it a try.

Mary explained that she had gotten the recipe from her grandmother, who had passed it down to her. She had made it countless times for family gatherings and bake sales, and it was always a hit. I could see the pride in her eyes as she spoke about the recipe, and I knew that I had to learn how to make it for myself.

After Mary left, I spent the rest of the afternoon poring over the recipe, carefully studying each step and imagining the delicious outcome. The next day, I set out to gather all the ingredients I would need to make the blueberry cheesecake bars.

I started by making the buttery crust, combining flour, sugar, and butter in a bowl until it formed a crumbly mixture. I pressed the dough into a baking dish and popped it in the oven to bake until golden brown and fragrant.

Next, I whipped up the creamy cheesecake filling, using cream cheese, sugar, eggs, and vanilla extract. As I mixed the ingredients together, I could already imagine the smooth and velvety texture that would result.

Once the crust had cooled, I poured the cheesecake filling over the top, spreading it out evenly with a spatula. I then spooned on the blueberry compote, made with fresh blueberries, sugar, and lemon juice, swirling it into the cheesecake batter to create a beautiful marbled effect.

As I slid the baking dish into the oven, the sweet scent of blueberries and vanilla filled the air, making my mouth water in anticipation. I watched eagerly as the cheesecake bars baked to perfection, the edges turning golden brown and the center setting just right.

When the timer finally chimed, I pulled the dish out of the oven and let it cool on the counter. I couldn't wait to dig into the blueberry cheesecake bars and taste the fruits of my labor.

As I took my first bite, I was transported to a place of pure bliss. The buttery crust crumbled delicately in my mouth, giving way to the creamy cheesecake filling that was rich and decadent. The burst of sweet blueberry compote added a tangy finish that balanced out the richness of the dessert perfectly.

I knew in that moment that I had stumbled upon a true gem of a recipe. The Blueberry Cheesecake Bars became a staple in my kitchen, a treat that I would make for special occasions and gatherings with loved ones.

Over the years, I shared the recipe with friends and family, passing it down just as Mary had done with me. Each time I made the blueberry cheesecake bars, I felt a sense of connection to the past and to the generations of women who had come before me, sharing their love and knowledge through the art of cooking.

And so, as I sit here now, writing down the story of how I learned to make the Blueberry Cheesecake Bars, I am filled with gratitude for the recipe and for the memories that it has created. It is a reminder of the power of food to bring people together, to create joy and connection, and to preserve the traditions of the past for generations to come.