Blueberry Cheesecake Bars with Butter Biscuit Base

Juicy cheesecake bars with a creamy quark and cream cheese filling, fresh blueberries and a crisp butter biscuit base. They are easy to prepare in advance and simple to cut into pieces.

By yumbelo · 8 servings · 150 minutes

Ingredients

• 200 g Butter biscuits
• 100 g Butter
• 600 g Cream cheese
• 250 g Low-fat quark 40%
• 150 g Sugar
• 3 Stück Eggs
• 150 g Cream
• 25 g Cornstarch
• 1 TL Vanilla extract
• 1 Stück Lemon (zest, grated)
• 300 g Blueberries

Method

1. Preheat the oven to 160 °C top and bottom heat and line a pan of about 20 x 30 cm with baking paper.
2. Finely crush the butter biscuits in a freezer bag with a rolling pin. Melt the butter and mix it with the crumbs.
3. Press the biscuit mixture evenly into the pan and pre-bake for about 10 minutes. Then let it cool completely.
4. Wash the blueberries and let them drain well. Set aside 150 g of them; use the remaining blueberries later.
5. Beat the cream cheese, quark, sugar, cornstarch, vanilla extract and the grated lemon zest smooth with a hand mixer.
6. Stir in the eggs one at a time, then stir in the cream until you have a smooth, creamy mixture.
7. Gently fold half of the blueberries into the mixture. Spread the mixture over the cooled biscuit base.
8. Distribute the remaining blueberries evenly over the cream and gently press them in slightly.
9. Bake in the preheated oven for about 40 to 45 minutes, until the center only slightly wobbles. Then let it cool for 15 minutes in the switched-off oven with the door open.
10. Let the cake cool completely and refrigerate for at least 3 hours, ideally overnight. Then cut into bars.