Bright Lemon & Blueberry Cheesecake Bars

Bright, tart lemon meets sweet blueberries in these creamy, sliceable cheesecake bars that capture the essence of summer in every bite.

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Preheat oven to 160°C (325°F). Line a 9×13-inch (23 x 33 cm) pan with parchment paper, leaving a 2-inch overhang on the long sides.
Combine graham cracker crumbs, granulated sugar, and melted unsalted butter; press firmly into the bottom of the pan. Bake until set and fragrant, 10–12 minutes. Cool slightly, about 10 minutes.
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring, until thick and jammy, 6–8 minutes. Cool to room temperature, about 15 minutes.
Beat cream cheese and granulated sugar on medium speed until smooth and no lumps remain, about 2–3 minutes. Scrape the bowl once.
Add eggs one at a time, mixing until just combined, about 20–30 seconds per egg. Add sour cream, lemon juice, lemon zest, cornstarch, vanilla, and salt; mix until smooth, 20–30 seconds.
Pour the filling over the slightly cooled crust and smooth the top with a spatula. Spoon the cooled blueberry compote over the filling and gently swirl with a knife.
Bake at 160°C (325°F) for 25 minutes. Increase oven temperature to 190°C (375°F) and bake an additional 5–7 minutes until edges are set and center jiggles slightly, about 30–32 minutes total.
Remove from oven and let cool on a wire rack for 45 minutes. Chill for at least 2 hours before slicing.

For cleaner slices, chill again between cuts and wipe the knife clean between slices. These bars freeze well.