BLACKBERRY CHEESECAKE BARS

Brunch|Dessert|Vegetarian

Ingredients

The Crust:

1 ¾ cup graham cracker crumbs

2 tablespoons brown sugar

4 tablespoons butter, melted

The Cheesecake Filling:

2, 8 ounce bars cream cheese, softened

2 eggs

½ cup vanilla Greek yogurt

2 tablespoons lemon juice

1 teaspoon pure vanilla extract

½ cup sugar

¼ teaspoon salt

1 ½ tablespoons flour

1 ½ cups fresh blackberries

Powdered sugar for garnish

Instructions

Preheat oven to 350 degrees. Line the bottom of an 8” x 8” (or similar size) baking dish with parchment paper to fit.

Combine all of the crust ingredients in a small bowl until the crumbs are the texture of wet sand and begin to hold together. Pour them into the prepared baking dish and press them firmly into an even layer with your hands or the flat bottom of a large measuring cup. Bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.

Combine all of the filling ingredients, except the blackberries, in the large bowl of a food processor. Pulse several times to help the ingredients begin to come together. Put the mixer on medium and blend until a very smooth filling forms, about 1-2 minutes. Scrape down the sides once or twice, as needed, so that everything is incorporated. Do not over-process. Remove the blade (scraping all of the batter off the blades and back into the bowl). Gently fold in the blackberries.

Pour the filling on top of the crust and spread it evenly in the pan with a rubber or offset spatula. Carefully, but firmly, tap the pan a few times on the countertop to release any air bubbles.

Place an empty baking dish or loaf pan on the lower shelf of the oven and fill it with boiling water. Place the baking dish with the cheesecake on a rack directly above the dish with the water in it. The steam in the oven from this pan will help to keep the cheesecake from cracking.

Bake for 25 minutes without opening the oven. After 25 minutes, crack the oven open and gently shake the cheesecake. The center should be set, but still slightly jiggly. Turn off the oven and crack the oven door open by about 2-3”. Leave the cheesecake in the oven for 2-3 hours until it is cool enough to remove without potholders.

Place the cheesecake on the counter and let it cool to room temperature and then place it in the refrigerator for 1 hour or more to chill.

Cut the cheesecake into squares in the pan. Dust the top with powdered sugar and devour!! Soooo good!!