These blackberry cheesecake bars are super creamy and simply bursting with flavour, thanks to an abundance of lemon zest and vanilla bean paste in the base cheesecake filling, as well as the aromatic blackberry swirl flavoured with a blackberry reduction. Plus, I’m giving you all the tips and tricks to prevent your cheesecake (bars) from cracking, without using a water bath!
Fresh and Fruity Blackberry Cheesecake Bars! Creamy and rich, these taste just as good as regular cheesecake but MUCH easier to make.
Blackberry Cheesecake Bars With Shortbread Crust – buttery crust, topped with luscious cheesecake layer and sweet blackberry sauce swirled into it. Quick to make, tastes delicious and has great flavor. One slice from these is not enough!
Ingredients
Crust:
nonstick foil
One 11-ounce box vanilla wafers
½ cup pecans
1 stick (1/2 cup) butter, melted
1½ teaspoons vanilla
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Ingredients
Crust:
nonstick foil
One 11-ounce box vanilla wafers
½ cup pecans
1 stick (1/2 cup) butter, melted
1½ teaspoons vanilla
Filling:
Three 8-ounce packages cream cheese
1½ cups sugar
4 eggs
½ cup sour cream
Topping:
4 cups fresh blackberries
1 cup sugar
1 tablespoon cornstarch
Instructions
Preheat the oven to 350 degrees F.
For the crust: Line a 9-by-13-inch rectangular baking pan with nonstick foil.
Food process the vanilla wafers and pecans into crumbs. Add the melted butter and vanilla and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan.
For the filling: Beat cream cheese and sugar in an electric mixer bowl until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
Pour the filling onto the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
For the topping: Add the blackberries, sugar and ¼ cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture. Oops-you can see I was in a rush and didn’t cool it but next time I will!!!
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