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I’ve been on a juice cleanse for the past three days. That means absolutely no solid food. None. Thank god I made these cheesecake bars a couple days ago and they’re gone now, or else I would be in trouble. These cheesecake bars are AWESOME. I think I ate enough this past weekend to counteract the health benefits of this cleanse…

Meyer Lemon Blackberry Cheesecake Bars

RECIPE

Meyer Lemon Blackberry Cheesecake Bars

Ingredients

For the crust

  • 12 sheets graham crackers, pulsed until crumbled in a food processor (about 2 cups crumbs)
  • 1/4 cup granulated sugar
  • 6 tablespoons butter, melted

For the blackberry puree

  • 6 oz fresh or frozen blackberries
  • 1/4 cup granulated white sugar
  • 1/4 cup water

For the cheesecake

  • 16 ounces cream cheese, room temperature
  • 1/2 cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup granulated white sugar
  • 1 tablespoon Meyer lemon zest
  • 1/4 cup fresh Meyer lemon juice
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350ºF. Butter a 9"x9" glass pan. Using a food processor, pulse the cookies until they are completely broken down into a fine crumb and add the sugar and melted butter. Pulse a few more times until the mixture is like wet sand. Dump into the pan and press firmly into the bottom. Bake for 8-10 minutes for a nice golden color. Remove to cool.
  2. In a small saucepan on medium low heat mix together the blackberries, sugar and water. Cook for 8-10 minutes until the blackberries are completely broken down. Place a fine mesh strainer over a bowl and with a silicone spatula press through all the liquid, disposing the solids. If the puree seems a little thin, return to the pot and bring to a boil to cook for an additional minute. Let cool.
  3. Onto the cheesecake! Lower the temperature of the oven to 325ºF and bring water to boil in a teakettle.
  4. In the bowl of your stand mixer or using a hand mixer with a large bowl, cream together the cream cheese sugar and lemon zest until light and airy about 3-4 minutes. Then add the sour cream and eggs one at a time until well combined.
  5. Scrape down the sides and bottom and finally add the meyer lemon juice and salt. Mix to combine. Scrape everything together again and pour into the prepared pan.
  6. Smooth the top of the cheesecake batter with a spatula and drizzle the blackberry puree on top of the cheesecake. With a skewer or chopstick, make a swirl pattern. Place the square pan into a larger pan and put both into the oven. Pour the boiling water into the larger pan so that it reaches about halfway up.
  7. Bake for about an hour and fifteen minutes or until the middle no longer jiggles. Remove and let cool completely (about two hours) before removing from the pan.

by


Recipe adapted from The Girl in the Little Red Kitchen.

39 comments

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MmmMmmMmm This looks so yummy! I want to bite right out of my computer screen. xx. McKenna Lou
http://www.lynnandlou.com

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GAH!! These look amazing! Love the combination of lemon and blackberry. Want to shove a big slice into my face immediately…

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Wow, the colors are out of this world! So pretty!

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I just love cheese cake in any form. The raspberries add such color and must taste delicious! Thanks.

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How can I contact you about featuring this recipe and one photo on my blog?

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via email sarah.fennel@gmail.com. thanks, Rachel!

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I wanted to let you know that this person has used your photo and recipe without any reference to you or your site. Perhaps you allowed this but I felt you should know..

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How many servings does this recipe make?

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How many does this make?

Sarah | Broma Bakery
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It makes 9 large squares!

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Yummy! I’d replace the blackberries with blueberries, maybe. Looks so very good.

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I just made these this past Saturday, they were absolute perfection! I received tons of compliments:) Thank you for sharing this recipe:) I doubled the recipe and made in a 13 x 9 glass pyrex – they were wonderful.

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Sounds yummy… but you may want to edit your recipe to read “blackberries” instead of “raspberries” as you switched wording in it.

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I just put these into the oven for Easter dessert~ Can’t wait!!

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Lovely recipe! Made these last night with my 2 year old “helping”. Thank you! I didn’t have graham crackers and used Nilla wafers with some salt added. The blackberry puree really made these standout!

Sarah | Broma Bakery
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I’m so glad you enjoyed, Ann! I’m sure your 2 year old was a great helper. Thank you for commenting, and don’t be a stranger!

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These turned out great! So beautiful and delicious! Made with frozen huckleberries instead of blackberries, and they turned out awesome! Thanks for the great recipe!! 🙂

Sarah | Broma Bakery
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Huckleberries must’ve tasted amazing in them! Thank you for stopping by, Camilla!

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I followed this pretty much to a T other than adding a layer of fresh strawberries between the crust and the cheesecake and using a combination of lime and lemon. They’re still too hot to eat but my husband went at then with a spoon anyway.

F**KING AWESOME.

Sarah | Broma Bakery
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Oh my god I can’t imagine with the strawberries. So glad your hubby enjoyed them, hope you did too once they cooled down!!!

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Thank you for sharing your recipes!! Is there a “printer-friendly” option on them? I can’t find one.

Sarah | Broma Bakery
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Hi Vicki! I’ve just updated the recipe to include a printer friendly recipe. Hope you enjoy and happy baking!

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Hi, I was just wondering how much of a difference would it make if I were to use a dark non stick pan to bake instead of glass? And if it matters, do you think the temperature and/or baking time would need to be adjusted? Thanks! It looks wonderful; I’m excited to try it out!

Sarah | Broma Bakery
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Hi Chloe! If you use a dark pan, you’ll want to adjust the heat to 325°F for the same amount of time. Hope you enjoy the recipe and happy baking!

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Thanks so much for the reply! Just to clarify, when you’re supposed to lower the temperature (see step 3) to 325°F from 350°F, if I’m using the dark pan, would I be lowering the oven temperature from 325°F to (maybe) 300°F? Thank you again!

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how important is it to use a Meyer lemon? I have normal lemons on hand and I don’t know if I have ever seen a Meyer lemon in the grocery store (I had to google it to find out what it was).

Sarah | Broma Bakery
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Great question, Laura. A normal lemon will work fine!

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Finally tried the recipe today for my flat mates birthday and it was incredibly good and so easy to prepare. Thanks a lot for sharing 🙂

My phone won’t let me put stars in the rating but I would give 5 for sure!

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This looks amazingggg!!!
I only have a 8×8” baking pan. How long do you think i should bake it for?

Sarah | Broma Bakery
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8×8 is fine! I’d suggest 5 mins more on the crust, but that’s all! Hope you enjoy and happy baking!

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I am making this for friend’s bridal party and hoping that it will turn out good!! But I was little confuse on this instruction:”Place the square pan into a larger pan and put both into the oven. Pour the boiling water into the larger pan so that it reaches about halfway up.” Can you clarify this? so there will be two pan in the oven, 9×9 inside of bigger pan with boiling water?

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These are absolutely gorgeous. I will definitely be making this recipe.

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Can I use bottled lemon juice instead of the lemon listed in the recipe?

Thanks!

Sarah | Broma Bakery
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Yes!

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Helpful info. Fortunate me I found your web
site by accident, and I am shocked why this twist of fate
did not happened in advance! I bookmarked it.

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