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Blackberry Cheesecake Bars Recipe
Ash Tyrrell

Blackberry Cheesecake Bars Recipe

I still remember the first time I pulled these blackberry cheesecake bars out of the oven the swirls looked almost too pretty to cut into. I made them on a whim one lazy weekend when I had a bowl of blackberries staring at me from the counter, and honestly, they turned out better than I expected
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Prep Time 30 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups fresh or frozen blackberries — this gets cooked down into a thick reduction for the swirl.
  • 1 1/2 cups crushed digestive biscuits or graham crackers — the buttery base that holds everything together.
  • 1/3 cup unsalted butter melted — binds the crumbs; add it slowly so the mixture doesn't turn greasy.
  • 1 3/4 cups full-fat cream cheese room temperature — cold cream cheese leaves lumps, so let it soften first.
  • 1/3 cup full-fat plain or Greek yogurt room temperature — adds tang and keeps the filling light instead of dense.
  • 1/2 cup caster or superfine sugar — dissolves smoothly for a silky texture.
  • 1 1/2 tablespoons cornstarch — helps the filling set without needing a water bath.
  • 2 large eggs room temperature — cold eggs can seize the batter, so don't skip bringing them to temperature.
  • 1/2 tablespoon lemon juice — brightens the flavor and balances the sweetness.
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract — gives the filling that warm aromatic base note.
  • Zest of 1 lemon — the real flavor booster here don't be shy with it.
  • 1/2 cup fresh blackberries — dot these on top before baking for pops of color and juicy bursts.

Method
 

  1. Add the blackberries to a small saucepan and cook on medium-high heat until they release their juice and start breaking down. Push the mixture through a sieve to remove seeds and skin, then return the juice to the pan and simmer until it thickens into a syrupy consistency. Let it cool completely before using, since a warm reduction will melt into the filling instead of swirling on top.
  2. Preheat your oven to 355ºF (180ºC) and line your pan with parchment paper. Mix the crushed biscuits with melted butter until it looks like wet sand, then press it firmly into an even layer using the bottom of a glass. Bake for 10 minutes, then set it aside to cool slightly while you make the filling.
  3. Lower the oven to 285ºF (140ºC). In a large bowl, mix the softened cream cheese and yogurt together using a whisk, stirring gently rather than beating air into it. Add the sugar and cornstarch, then the eggs one at a time, mixing just until each is incorporated and smooth.
  4. Stir in the lemon juice, vanilla, and lemon zest until the filling is silky and well combined. Take out about 1 1/2 tablespoons of this filling and mix it into the cooled blackberry reduction this keeps the swirl sitting on top instead of sinking. Pour the rest of the filling over the cooled crust and smooth it into an even layer.
  5. Spoon the blackberry mixture over the cheesecake filling in small dollops, then drag a toothpick through it to create swirls. Go easy here, since over-swirling blends the colors together instead of keeping those pretty ribbons distinct. Scatter the fresh blackberries evenly across the top before it goes into the oven.
  6. Bake at 285ºF (140ºC) for 30-35 minutes, until the edges look set and lightly golden but the center still has a gentle wobble. Turn the oven off and leave the door slightly open, letting the bars cool gradually inside for about an hour to prevent cracking.
  7. Once the bars reach room temperature, transfer them to the fridge for at least an hour, though overnight gives you the best flavor and texture. Chilling firms everything up so you get clean, neat slices when it's time to cut and serve.

Notes

  • I always set out my cream cheese, yogurt, and eggs a good hour before I start, since cold ingredients are the main reason batters turn lumpy.
  • I never use a hand mixer for this filling it whips in too much air, and that's usually what causes cracks.
  • I like using a metal pan over glass, since I find it bakes more evenly and cools faster too.
  • I let my crust cool for a few minutes before pouring in the filling, otherwise the butter can make the base soggy.
  • I trust the wobble test over the clock if the middle still jiggles slightly when I nudge the pan, I know it's ready to come out.