Lemon and Blueberry Cheesecake Bar

My first blog post was quite a good success, someone even had a go at making them himself (with a slightly different filling, but I rather like that). And thanks to everyone who shared my blog on Facebook and Twitter. I even got a welcome from my female counterparts at De Goddelijke Huisvrouw (well, on Twitter anyway)!!

So whenever I have dinner with friends I’m usually the one who provides the dessert (except when they want to prove they can do it too, which is fair enough). Now in my book pretty much everything laden with sugar and fat counts as dessert. Nothing makes this more apparent then  a big Huisman dinner or barbecue where my sisters and I provide the desserts. We always overdo it ‘slightly’ (usually half of what we bring is left by the end of the meal).

So the last time I was asked to provide the dessert for a dinner with friends I made this lemon and blueberry cheesecake bar. I got the idea for this recipe from this recipe for an Apple Caramel Cheesecake Bar. If you ever have a bit of time you should have a look at that blog. Especially the older stuff is great, she’s gotten a bit boring recently. And I have to admit the author of that blog likes Chick-a-Fil a bit too much for my taste….

Lemon and Blueberry Cheesecake Bar
Should serve about 12-15 people.

– 200g flour
– 100g light brown sugar (any sugar will do really)
– 150g butter (cubed)

Cheesecake filling
– 400g cream cheese
– 115g sugar
– 2 large eggs
– 1/2 tsp vanilla extract
– juice of one large lemon
– 125g blueberries

– 150g sugar
– 75g flour
– 75g rolled oats (you can replace this with 75g of flour if you want to)
– 100g butter (cubed)
– zest of 1 lemon
– icing sugar (for dusting – optional)

Step 1. Preheat the oven to 165°C (150°C for fan ovens).
Step 2. Mix the sugar and flour of the crust in a bowl. Then rub in the butter into the flour and sugar with your fingers till you can form a ball with it.

Step 3. Line the bottom of a baking tin or oven dish (mine was about 20cm by 25cm) with baking paper and press the dough into the tin till it’s about even. Then prick some holes in the dough with a fork so the dough stays flat during the blind bake.

Step 4. Blind bake the crust for about 15 minutes.
Step 5. While the crust is in the oven it’s time to make the cheesecake layer.Beat the cream cheese and sugar (whisk should do just fine). If you want to taste something delicious you should try a bit of the cream cheese and sugar mixture, it’s so good!

Then beat in the eggs,lemon juice and vanilla. Make sure you grate the lemon zest before you squeeze the juice out of it. It’s bitch to grate a floppy lemon.

Step 6. Take the crust out of the oven. If you have time you could already make the topping (I ran out of bowls, so I didn’t).

Step 7. Pour the cream cheese mixture over the warm crust and divide the blueberries over the mixture (they will sink in, but that’s fine).

Step 8. Mix the sugar, flour, oats and lemon zest of the topping and rub in the butter till you get a nice  crumbly mixture.

Step 9. Spread the topping over the cheesecake mixture (picture is a bit blurry because my camera batteries decided to die on me).

Step 10. Bake for about 45-50 minutes. It should still have a slight wobble in the middle when you take it out of the oven. This will set when it cools down. Let it cool down completely before you eat it. Nothing taste worse then a warm cheesecake. Once it has cooled down completely dust with a bit of icing sugar (because let’s be honest, it looks quite dull on its own).



En nu weer even in het Nederlands.
Citroen en Blauwe Bessen Cheesecake Bar
Zou genoeg moeten zijn voor 12-15 personen

– 200g bloem
– 100g lichtbruine basterdsuiker (elke suikersoort werkt wel eigenlijk)
– 150g boter (in blokjes)

Cheesecake Vulling
– 400g roomkaas
– 115g suiker
– 2 grote eieren
– 1/2 tl vanille extract
– sap van 1 grote citroen
– 125g blauwe bessen

– 150g suiker
– 75g bloem
– 75g havermout (als je dit niet hebt gewoon vervangen door 75g bloem)
– 100g boter (in blokjes)
– geraspte schil van 1 citroen
– poedersuiker (ter decoratie – optioneel)

Stap 1. Verwarm de oven voor op 165° C (150° voor ventilatoroven).
Stap 2-4. Kneed de bloem, suiker en boter samen tot je er een bal van kan maken. Druk het deeg in een bakblik of ovenschaal (die van mij was ongeveer 20cm bij 25cm), bekleed met wat bakpapier, tot het beetje egaal verdeeld is. Prik met een vork wat gaatjes in het deeg en bak het blind (dus zonder vulling) voor ongeveer 15 minuten.
Stap 5-7. Terwijl de bodem gebakken is het tijd om de vulling te maken. Klop de roomkaas en suiker tot de suiker beetje opgelost is (wil prima met een garde). Klop dan de eieren, het citroensap en de vanille erdoor. Als de bodem klaar is giet dan de vulling op de warme bodem en verdeel de blauwe bessen over het roomkaasmengsel (ze zullen er wat in weg zinken, geen probleem).
Stap 8-10. Wrijf de boter door de bloem, havermout, suiker en citroenrasp tot het allemaal kruimels zijn. Verdeel het deeg over de vulling en bak het geheel voor 45-50 minuten. Het midden moet nog beetje wobbelen als je het uit de oven haalt. Helemaal af laten koelen voordat je het opeet (warme cheesecake is echt ranzig). Ter decoratie kan je er nog wat poedersuiker overheen doen.

Veel plezier!



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