# Components:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely crushed
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Layer
04 - 14 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup heavy cream, cold
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon pure vanilla extract
→ Blueberry Swirl
10 - 1 1/3 cups fresh or frozen blueberries
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon lemon juice
13 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# Directions:
01 - Line a 9x9 inch square baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
02 - In a mixing bowl, combine crushed graham crackers, melted butter, and granulated sugar until evenly moistened. Press mixture firmly into the base of the prepared pan, creating an even layer. Refrigerate while assembling the filling.
03 - In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries begin to burst and release their juices, about 5 to 7 minutes. Add the cornstarch slurry and simmer 1 to 2 minutes, stirring continuously, until thickened. Remove from heat and cool completely.
04 - In a large bowl, beat cream cheese and powdered sugar with an electric mixer until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract, mixing until fully incorporated.
05 - In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula, mixing until smooth and airy.
06 - Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with a spatula.
07 - Spoon the cooled blueberry sauce in dollops over the surface. Using a knife or skewer, gently swirl the sauce into the filling to create a marbled effect.
08 - Cover the pan and refrigerate for at least 4 hours, or until the bars are firmly set.
09 - Use the parchment overhang to lift the bars from the pan. Slice into 12 squares and serve chilled.
