Blueberry Chamomile Swirl Cheesecake Bars - You got cheesecake in the form of bars, plus you got blueberry filling flavored with chamomile tea. Don't you think that this is gonna be amazing?
In a food Processor pulse the graham crackers and mix it with butter. Combine until it gets wet sand like consistency.
Line a 9x9 inch baking tray with parchment paper. Keep some loose ends hanging out for easy removal. Pour the crumb mixture into it and even it out with a spatula. Make the edges with the help of your fingers. And crimp the base with a fork so that it doesn't rise.
Par bake the crust at 350F or 180C for 15 minutes.
Making the Blueberry Chamomile Sauce
Combine Fresh or Frozen Blueberries with water, cornstarch, lemon juice, and sugar. Cook over medium heat until it thickens.
Combine Chamomile with some hot water. Stir and strain in a cup and make your fresh chamomile tea. Add the Chamomile to the blueberry pie filling and mix well to make your blueberry chamomile sauce.
Making the Cheesecake Filling
Preheat your oven to 370F or 190C
In a mixing bowl take cream cheese along with granulated sugar and use a handheld mixer or stand mixer fitted with a paddle attachment to beat it at medium-high speed for 3-minutes. Add Vanilla Extract and Greek Yogurt and beat at high speed for one more minute.Add one whole egg and beat at low speed until just combines. Don't overbeat. Add the Blueberry Chamomile sauce to this and stir well with spoon or spatula. Save some of the cheesecake filling and blueberry sauce to swirl later.
Pour the cheesecake filling onto your cooled crust. Spoon the blueberry pie filling on top and swirl lightly to make a marble-like top. Bake at 370F OR 190C for 35-40 minutes or until the sides are brown and the center is slightly jiggly. After it gets baked, cool it down in the oven for 1 hour by keeping the oven door slightly open with a spoon fixed on the door. After 1 hour, let it refrigerate for additional 1-2 hours.
Pour the remaining cheesecake filling over your baked cheesecake. Top with few spoonfuls of blueberry sauce and use the back of the spoon of a toothpick to create a swirled marble-like effect. Chill it in the refrigerator for an additional 6 hours or overnight.
Once it has cooled down completely, cut into bars or squares and enjoy.
Video
Notes
You can learn how to make the blueberry Pie Filling here.
The Cheesecake should be cooled completely and then kept for freezing.
The Cheesecake Filling shouldn't be too thick or too thin.
If you are not in a hurry, then you must definitely chill the cheesecake overnight as it improves the flavors significantly and gets properly set.
There is no need for a water bath in this recipe.
The cheesecake filling must be slightly jiggly on the top once it has baked.
Nutrition
Nutrition Facts
Blueberry Chamomile Swirl Cheesecake Bars
Amount Per Serving
Calories 160
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik