Blackberry & Lemon Zest Cheesecake Bars are a super simple cheesecake bar to assemble and will not cause you any stress in the kitchen. Make Blackberry & Lemon Zest Cheesecake Bars the night before you want to serve them; this will ensure they have enough time to chill in the fridge. Plus the graham cracker crust makes these Blackberry & Lemon Zest Cheesecake Bars the perfect dessert.

Serves 9

Ingredients:
10 graham cracker sheets
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
2 - 8 oz block of cream cheese, room temperature
3/4 cup granulated sugar
1/2 cup sour cream, room temperature
2 teaspoons vanilla extract
2 eggs, room temperature
8 oz blackberries
Zest of 1 lemon
1 tablespoon granulated sugar

Directions:

1. Preheat oven to 350°F/177°C.

2. In a food processor add graham cracker sheets and pulse until they resemble a fine sand. Add 1/4 cup granulated sugar, butter, and salt; pulsing briefly to combine.

3. Transfer the graham cracker mixture to a 8 by 8 glass pan. Press graham cracker mixture firmly into the bottom and about 1 inch up the sides of the pan. (Use the flat bottom of a drink glass to help you achieve an even crust). Bake for 10 minutes.

4. In a stand mixer, or using a hand mixer, beat the cream cheese and 3/4 cup granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add sour cream and vanilla extract in; beating until combined, about 1 minute.

5. Beat in one egg at a time, about 30 seconds per egg. It is important not to over mix the batter, as over mixing the batter will introduce too much air into the cheesecake causing it to deflate or crack during backing.

6. In a blender, or food processor, add blackberries, lemon zest, and 1 tablespoon of granulated sugar. Blend until fully combined.

7. Once graham cracker crust has cooked remove from oven and reduce oven temperature to 325°F/165°C. Gently pour cheesecake batter into graham cracker crust, smoothing with a spatula.

8. Dollop the blackberry mixture on top of the cheesecake, swirling with a butterknife or toothpick to create a swirl pattern.

9. Bake for 45-55 minutes, or until the center is almost set. Allow to cool to room temperature and then place in refrigerator to chill for at least 4 hours. Enjoy!

Pro Tip: Cheesecake can be an intimidating thing to make but with a little patience and a few tricks you can make a bakery worthy cheesecake. Slow and steady wins the race when making a cheesecake, make sure all of your cold ingredients are at room temperature, and allow it to fully cool in the fridge before cutting into it.