Black and Blue Lemon Cheesecake Bars

I made these bars the other day when I couldn’t decide between lemon bars and cheesecake bars. So here we are. Blackberry and blueberry jam swirled into the rich creamy cheesecake is just that little added sweetness that these bars needed. They will last in an air tight container for up to a week but I doubt they will last that long!

Graham Cracker Crust

• 12 graham crackers, pulsed in the food processor until fine crumbs (about 2 cups)
• 1/4 cup granulated sugar
• 6 tbsp. unsalted butter, melted

Black and Blue Jam

• 1/2 cup blackberries
• 1/3 cup blueberries
• 3 tbsp. granulated sugar
• 1/4 cup water

Cheesecake

• 16 oz. cream cheese, room temperature
• 1/2 cup sour cream or greek yogurt
• 2 eggs, room temperature
• 1/2 cup granulated sugar
• 1 tbsp. lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp. vanilla extract
• 1/4 tsp. salt

Directions

Line a 9×9 inch pan with parchment paper. Preheat the oven to 350 degrees.

Starting with the graham cracker crust, pulse the crackers in a food processor with a metal blade attachment until fine crumbs. Add in the granulated sugar and melted butter and continue to puree together until it looks like wet sand. Pour into the prepared pan and press down into an even layer. Bake for about 8-10 minutes. Let it cool.

For the jam, in a small sauce pan add together the berries, sugar and water and cook over medium low heat. Stirring occasionally until the jam starts to thicken. Use a fork to break the berries down. Cook for about 5-8 minutes. Remove from heat and let cool slightly.

For the cheesecake, in a stand mixer with a whisk attachment, beat the cream cheese until smooth and creamy. Then add in the sour cream or yogurt, eggs, and sugar. Continue to beat the mixture until it’s light and fluffy. Then add in the lemon juice, zest, vanilla and salt. Make sure to scrape down the sides and get everything incorporated. Pour into cooled crust and spread out evenly with a rubber spatula. Then take a teaspoon and do little spoonfuls of the jam throughout the cheesecake. Then take a knife or toothpick and run it through creating little swirls.

Lower the temperature to 325 degrees. Place in the oven to bake for about 1 hour 15 minutes. Until the center doesn’t wiggle anymore and it’s golden on top. I love the golden look if you don’t want that you can lower the temperature. Once baked remove from the oven and let it cool completely before cutting into squares, about 2 hours. Enjoy