Blueberry and Haskap Swirl Cheesecake Bars

Blueberry and Haskap Swirl Cheesecake Bars

BLUEBERRY AND HASKAP SWIRL CHEESECAKE BARS

Prep Time

30 minutes

Category

Dessert

This luscious baked cheesecake is something truly special. We took inspiration from @servedinlondon to create this delicious haskap berry version of a classic baked cheesecake. Note - this cheesecake improves with age, so prepare a day or two before for best results!

"I love adding a spoonful of HASKAPA berry powder in any desserts or breakfast bowls, it adds a tad bit of extra flavour & it is genuinely soooo good on a cheesecake"

BLUEBERRY AND HASKAP SWIRL CHEESECAKE BARS

Ingredients

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    • 75g unsalted butter

    • 200g digestive biscuits

    • zest of 1 lemon

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    • 2 tbsp lemon juice

    • 30g caster sugar

    • 2 tbsp cinnamon (optional)

    • 150g blueberries

    • 4 tbsp Haskapa berry powder

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    • 450g full fat cream cheese

    • 2 tbsp sour cream

    • 150g sugar

    • 2 tbsp lemon juice

    • 1 tsp vanilla extract

    • 2 eggs

    Directions

    1. Gently melt the unsalted butter in small pan. Meanwhile place the digestive biscuits in a large mixing bowl. Use the end of a rolling pin to crush biscuits into fine crumbs. Mix biscuit crumbs together with the melted butter and lemon zest. Evenly spread and press mixture into a 9 inch (23 cm) square pan and refrigerate for 10-15 minutes. Use a non-stick pan or line with baking parchment.

    2. To make the coulis; combine the lemon juice, caster sugar, cinnamon, blueberries and haskap berry powder together in a small pan. Bring to a gentle simmer for 5 minutes. Leave to one side to let cool.

    3. To make the cheesecake; combine the cream cheese with the sour cream, sugar, lemon juice, vanilla extract and eggs in a large mixing bowl. Gently whisk until the mixture is smooth and all ingredients are combined well.

    4. Remove the square pan from fridge and pour the cheesecake mixture onto the base.

    5. Carefully spoon the coulis over the cheesecake mixture. Swirl and mix to taste.

    6. Preheat oven to 140ºC. Bake the cheesecake for 45-50 minutes. Then leave to cool in the oven for 1 hour. Be careful not to remove the cheesecake too quickly from the oven, as this can cause the surface to crack.

    7. Allow the cheesecake to cool to room temperature, then refrigerate overnight.

    8. Serve with fresh berries and a sprinkle of haskap powder on top. Enjoy!