These are pretty dreamy.
I’m just sayin’. I couldn’t stop taking pictures of these Cheesecake Bars because of this Blackberry Sauce. It’s like OMG so pretty and so tasty. It took hours to get this recipe right…I’m talking 5 recipe tests and hours of photos and editing, but here they are, Cheesecake Bars with Blackberry Sauce.
mmm..mmmm…goooooood!
I adore cheesecake. I don’t make it at home often, but I get around to it sometimes. I mean…pumpkin cheesecake does make an appearance every now and then because, hello, PUMPKIN.
But, I have loved cheesecake since day one.. My mom loves cheesecake…I’m assuming that’s why. I love how creamy and dreamy it is. I love all the different flavors. I love the fruit topping, can you tell?
So…I have a secret…a secret ingredient that is. Our good friend makes an amazing cheesecake. It’s so good I asked her for the recipe. She told me the ingredients then she goes “Oh! And I add a little lemon juice in there, too.” It then dawned on me why her cheesecake was SO amazing…the lemon!
Ok…I know lemon is not that much of a secret, but I was so surprised how much flavor the lemon added to the cheesecake. I tested without it and with it and it’s SO much better with it.
Lemon for the win!
Cheesecake for the win, too!
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- 2, 8 ounce packages cream cheese, room temperature
- ¾ cup granulated sugar
- 2 eggs, room temperature
- ¼ cup sour cream, room temperature
- 1½ teaspoons pure vanilla extract
- 2 tablespoons fresh lemon juice
- ½ cup (1 stick) butter, melted
- 1½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- ½ teaspoon cinnamon
- 2 cups blackberries
- 1 tablespoon water
- ¼ cup granulated sugar
- 1½ teaspoons cornstarch
- 1 tablespoon lemon juice
- Preheat oven to 350 degrees and line a 8x8 or 9x9 baking pan with aluminum foil. Spray the foil with non-stick spray, set aside.
- To make the crust, add all the ingredients into a bowl and mix. Press into the bottom of the prepared pan and bake for 5 minutes.
- To make the cheesecake, cut cream cheese into cubes. Add all ingredients into your mixer bowl and mix until smooth and creamy - you can use a stand-alone mixer or hand-held mixer. Careful to not over-mix otherwise air bubbles will form. Make sure all ingredients are room temperature so it mixes evenly.
- Pour batter on top of crust and bake for 25-30 minutes. The edges may turn slightly brown but make sure the center still is jiggly when it'd done. It will crack if it's over-baked which does not mean it's ruined, but try to watch it carefully so that it doesn't crack. Mine baked for 27 minutes.
- Let cheesecake cool completely then cover and place in refrigerator for several hours or overnight.
- To make blackberry sauce, add all of the ingredients except for lemon juice and corn starch into a sauce pan. Place over medium-low heat and let simmer for 3-4 minutes. Mix lemon juice and corn starch and add to the sauce and simmer for another 2-3 minutes until thickened. Bring to room temperature then place in refrigerator. When you're ready to serve, pour the sauce over the cheesecake.
Cheesecake slightly adapted from Chocolate, Chocolate & More
Blackberry Sauce adapted from Real Housemoms®
Has anyone tried using a springform pan for this?
That would work! The cooking time would change, though. I would just keep a close eye on it.
I saw you lined the square pan with foil… Do the bars come out easily?
yep! You can also use parchment paper to really ensure. Just grease the foil well.
I would have kept my camera down and gobbled up the entire thing:) These are ADORABLE!
Thanks so much Maria! I love reading kind comments. 🙂
I came here for the blackberry sauce recipe, staying for the cheesecake recipe! Lemon! Of course! I’m learning how incredibly valuable fresh lemon juice or a high quality bottle of lemon juice really is in my kitchen pantry.
Thanks for sharing!
And kudos for finding the right balance of a personal touch with the backstory, without having to read too much before getting to the recipe 👍🏼
thank you! lemon is a wonderful addition to lots of recipes!