Blueberry Streusel Cheesecake Bars

A blueberry cheesecake with streusel crumbs that also make the crust. A creamy, beautiful cheesecake that's easy to make, wonderful for Shavuot and really for any time of year. Not a fan of blueberries? You can swap them for raspberries, strawberries or any other fruit.

Ingredients for blueberry streusel cheesecake bars (9½-inch / 24 cm square pan)

For the streusel

• 280 g all-purpose flour (2 cups).
• 1 teaspoon baking powder.
• 150 g soft butter, cut into cubes.
• 100 g sugar (½ cup).
• 1 yolk from a large egg.
• 1 teaspoon vanilla extract.

For the cheesecake

• 3 large eggs.
• 100 g sugar (½ cup).
• 70 g butter, melted.
• 1 teaspoon lemon zest.
• 400 g cream cheese.
• 40 g cornstarch (4 tablespoons).
• About 100 g frozen blueberries (use more or less, to taste).

Instructions

1. Preheat the oven to 350°F (180°C).
2. Start with the streusel: in a wide bowl, combine the flour, baking powder, soft butter, sugar, yolk and vanilla. Rub together with your hands into crumbs (if the crumbs won't come together and it feels like it needs more liquid, you can add a tablespoon of milk. But don't be tempted to add it too soon).
3. Line the pan with parchment paper and grease it lightly. Tip half of the streusel into the pan and press it down with your hands to make a crust. Set the rest aside and make the cheesecake.
4. Making the cheesecake: in another bowl, combine the eggs, sugar, lemon zest and melted butter. Whisk well for a few minutes, add the cream cheese and whisk again into a smooth batter.
5. Pour the cheesecake batter over the crust, scatter the blueberries over it, and top with the rest of the streusel crumbs.
6. Bake for about 50 minutes, or until golden.
7. Let it cool completely, wrap it well and let it rest in the fridge for at least 3 hours.
8. Cut into squares and dig in.