BLACKBERRY LEMON CHEESECAKE BARS

January 29, 2014

There are occasions where a fast, effortless recipe is needed. Two ingredient lemon bars are such a case. 1, 2, 3 – I’m done. There are other occasions when the methodical pace of a slow, detailed recipe is what I want. Working through instructions, perfectly measuring out ingredients, finding a lovely finished product – it’s therapeutic. It’s a way I hear God’s voice in a busy world where so much (everything?) is out of my control. I provide the blessing of food for loved ones, and get to meet with my creator, alone in my kitchen.

BLACKBERRY LEMON CHEESECAKE BARS from Rachel Schultz

BLACKBERRY LEMON CHEESECAKE BARS
Serves 9

1 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
6 ounces blackberries
1/4 cup sugar
1/4 cup water
16 ounces cream cheese
1/2 cup sour cream
2 eggs
1/2 cup sugar
1 tablespoon lemon zest
1/4 cup lemon juice
1/4 teaspoon salt

Preheat oven to 350 degrees. Stir together graham cracker crumbs, 1/4 cup sugar, and butter.

Press into the base of a greased 9×9 baking dish. Bake crust for 8-10 minutes. Heat berries, water, and 1/4 cup sugar in a saucepan over medium-low heat for 8-10 minutes. Meanwhile, cream together cream cheese, sour cream, 1/2 cup sugar, eggs, lemon zest, lemon juice, and salt. Pour mixture over baked crust.

Remove berry sauce from heat and drizzle over cream cheese mixture. Use a knife to spread berries into swirls. Bake for 75 minutes at 325 degrees. Allow to cool for two hours.

BLACKBERRY LEMON CHEESECAKE BARS
 
Author:
Ingredients
  • 1 cup graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons butter, melted
  • 6 ounces blackberries
  • ¼ cup sugar
  • ¼ cup water
  • 16 ounces cream cheese
  • ½ cup sour cream
  • 2 eggs
  • ½ cup sugar
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 350 degrees. Stir together graham cracker crumbs, ¼ cup sugar, and butter.
  2. Press into the base of a greased 9x9 baking dish. Bake crust for 8-10 minutes. Heat berries, water, and ¼ cup sugar in a saucepan over medium-low heat for 8-10 minutes. Meanwhile, cream together cream cheese, sour cream, ½ cup sugar, eggs, lemon zest, lemon juice, and salt. Pour mixture over baked crust.
  3. Remove berry sauce from heat and drizzle over cream cheese mixture. Use a knife to spread berries into swirls. Bake for 75 minutes at 325 degrees. Allow to cool for two hours.

Adapted from Broma Bakery.

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Comments

  • I just adore blackberries, and what a great flavor combo! Blackberries and lemon Mmmm! And they’re so beautiful too.

  • Michaela

    This was delicious and a major hit. I just had trouble cutting this after it was chilled. It was mess, crumbly, and I couldn’t make clean cuts. Do you have any suggestions for cutting, serving, and transporting?

    Thanks so much!!

  • Diana Cowden

    My husband has to have gluten free. Do you think I could make the crust out of gluten free gingersnaps?

    • Rachel Schultz

      Definitely!

  • Jenelle

    How would I make this in a 9×13 pan?

  • Anonymous

    Can I substitute blueberrys?

  • Maggie

    How do we store this after baking for 75 minutes? Do we just let cool on counter for two hours then keep refrigerated?

    • Rachel Schultz

      Exactly!

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