Blueberry Cheesecake Crumble Bars
Directions
- 1Crush the digestive cookies into fine crumbs and mix with melted butter and honey until the texture resembles wet sand.
- 2Crush the digestive cookies into fine crumbs and mix with melted butter and honey until the texture resembles wet sand.
- 3Crush the digestive cookies into fine crumbs and mix with melted butter and honey until the texture resembles wet sand.
- 4Press the cookie mixture firmly into the bottom of a pan lined with parchment paper.
- 5Press the cookie mixture firmly into the bottom of a pan lined with parchment paper.
- 6Press the cookie mixture firmly into the bottom of a pan lined with parchment paper.
- 7Bake the cookie base for 10-12 minutes at 350°F (175°C), then let it cool slightly.
- 8Bake the cookie base for 10-12 minutes at 350°F (175°C), then let it cool slightly.
- 9Bake the cookie base for 10-12 minutes at 350°F (175°C), then let it cool slightly.
- 10In a large bowl, beat the softened cream cheese until completely smooth.
- 11In a large bowl, beat the softened cream cheese until completely smooth.
- 12In a large bowl, beat the softened cream cheese until completely smooth.
- 13Add sugar and honey to the cream cheese and mix until creamy and well combined.
- 14Add sugar and honey to the cream cheese and mix until creamy and well combined.
- 15Add sugar and honey to the cream cheese and mix until creamy and well combined.
- 16Add eggs and egg yolks one at a time, mixing gently after each addition, ensuring not to overmix.
- 17Add eggs and egg yolks one at a time, mixing gently after each addition, ensuring not to overmix.
- 18Add eggs and egg yolks one at a time, mixing gently after each addition, ensuring not to overmix.
- 19Mix in the heavy cream and vanilla extract.
- 20Mix in the heavy cream and vanilla extract.
- 21Mix in the heavy cream and vanilla extract.
- 22Add cornstarch and fold until fully incorporated, ensuring the mixture is smooth and lump-free.
- 23Add cornstarch and fold until fully incorporated, ensuring the mixture is smooth and lump-free.
- 24Add cornstarch and fold until fully incorporated, ensuring the mixture is smooth and lump-free.
- 25In a small saucepan, combine blueberries, sugar, and lime juice. Cook over medium heat until berries break down and release juices.
- 26In a small saucepan, combine blueberries, sugar, and lime juice. Cook over medium heat until berries break down and release juices.
- 27In a small saucepan, combine blueberries, sugar, and lime juice. Cook over medium heat until berries break down and release juices.
- 28Dissolve cornstarch in a tiny bit of water, then add to the blueberry mixture and cook until thickened to a jam-like consistency. Let it cool.
- 29Dissolve cornstarch in a tiny bit of water, then add to the blueberry mixture and cook until thickened to a jam-like consistency. Let it cool.
- 30Dissolve cornstarch in a tiny bit of water, then add to the blueberry mixture and cook until thickened to a jam-like consistency. Let it cool.
- 31In a bowl, combine flour, brown sugar, and cinnamon. Add cold, cubed butter and rub it in with your fingers until crumbly. Set aside in the fridge.
- 32In a bowl, combine flour, brown sugar, and cinnamon. Add cold, cubed butter and rub it in with your fingers until crumbly. Set aside in the fridge.
- 33In a bowl, combine flour, brown sugar, and cinnamon. Add cold, cubed butter and rub it in with your fingers until crumbly. Set aside in the fridge.
- 34Pour the cheesecake filling over the slightly cooled cookie crust.
- 35Pour the cheesecake filling over the slightly cooled cookie crust.
- 36Pour the cheesecake filling over the slightly cooled cookie crust.
- 37Add spoonfuls of blueberry jam on top of the cheesecake filling.
- 38Add spoonfuls of blueberry jam on top of the cheesecake filling.
- 39Add spoonfuls of blueberry jam on top of the cheesecake filling.
- 40Use a knife or skewer to create swirls with the blueberry jam.
- 41Use a knife or skewer to create swirls with the blueberry jam.
- 42Use a knife or skewer to create swirls with the blueberry jam.
- 43Add fresh blueberries on top.
- 44Add fresh blueberries on top.
- 45Add fresh blueberries on top.
- 46Sprinkle the streusel evenly over the fresh blueberries and cheesecake mixture.
- 47Sprinkle the streusel evenly over the fresh blueberries and cheesecake mixture.
- 48Sprinkle the streusel evenly over the fresh blueberries and cheesecake mixture.
- 49Place the pan inside a larger pan and fill the outer pan with hot water (water bath).
- 50Place the pan inside a larger pan and fill the outer pan with hot water (water bath).
- 51Place the pan inside a larger pan and fill the outer pan with hot water (water bath).
- 52Bake at 325°F (160°C) for 1 hour 15 minutes to 1 hour 25 minutes, or until the center is slightly jiggly but set on the edges.
- 53Bake at 325°F (160°C) for 1 hour 15 minutes to 1 hour 25 minutes, or until the center is slightly jiggly but set on the edges.
- 54Bake at 325°F (160°C) for 1 hour 15 minutes to 1 hour 25 minutes, or until the center is slightly jiggly but set on the edges.
- 55Let the cheesecake cool at room temperature, then refrigerate overnight (at least 8 hours).
- 56Let the cheesecake cool at room temperature, then refrigerate overnight (at least 8 hours).
- 57Let the cheesecake cool at room temperature, then refrigerate overnight (at least 8 hours).
- 58Slice into bars and serve.
- 59Slice into bars and serve.
- 60Slice into bars and serve.
Ingredients
- 800 g cream cheese
- 800 g cream cheese
- 800 g cream cheese
- 180 g heavy cream
- 180 g heavy cream
- 180 g heavy cream
- 4 large eggs
- 4 large eggs
- 4 large eggs
- 2 egg yolks
- 2 egg yolks
- 2 egg yolks
- 100 g honey
- 100 g honey
- 100 g honey
- 70 g granulated sugar
- 70 g granulated sugar
- 70 g granulated sugar
- 4 tsp vanilla extract
- 4 tsp vanilla extract
- 4 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tbsp cornstarch
- 1 tbsp cornstarch
- 300 g digestive cookies
- 300 g digestive cookies
- 300 g digestive cookies
- 70 g melted butter
- 70 g melted butter
- 70 g melted butter
- 1 tsp honey
- 1 tsp honey
- 1 tsp honey
- 200 g blueberries
- 200 g blueberries
- 200 g blueberries
- 40 g sugar
- 40 g sugar
- 40 g sugar
- 0.5 lime juice
- 0.5 lime juice
- 0.5 lime juice
- 1.5 tsp cornstarch
- 1.5 tsp cornstarch
- 1.5 tsp cornstarch
- 80 g flour
- 80 g flour
- 80 g flour
- 40 g cold butter, cubed
- 40 g cold butter, cubed
- 40 g cold butter, cubed
- 50 g brown sugar
- 50 g brown sugar
- 50 g brown sugar
- to taste cinnamon
- to taste cinnamon
- to taste cinnamon
- to taste fresh blueberries
- to taste fresh blueberries
- to taste fresh blueberries
Equipment
baking panparchment papersmall saucepanlarge bowlelectric mixerknifeskewercooling rack
Tips
- Do not overmix the cheesecake filling after adding eggs and egg yolks.
- Place your pan inside a larger pan and fill the outer pan with hot water (water bath / baño María) when baking.
- Let the cheesecake cool at room temperature, then refrigerate overnight (at least 8 hours) for best texture.