Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 0.5 cup (115g) unsalted butter, melted
  • 0.25 cup (50g) granulated sugar
  • 0.25 tsp (1.5g) salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • 0.75 cup (150g) granulated sugar
  • 2 large (100g) eggs, room temperature
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon zest, freshly grated
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh blackberries
  • 2 tbsp (30ml) lemon juice
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (3g) cornstarch

Instructions:

  1. Preheat oven to 325°F (160°C) and line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the pan using the bottom of a measuring cup.
  3. Bake the crust for 8-10 minutes until fragrant. Remove from oven and let cool slightly.
  4. Beat the softened cream cheese and granulated sugar until completely smooth and no lumps remain.
  5. Mix in the lemon zest, lemon juice, and vanilla extract.
  6. Add eggs one at a time, mixing on low speed just until combined, then fold in the cornstarch.
  7. In a small saucepan, simmer blackberries, lemon juice, and sugar for 5 minutes. Stir in cornstarch slurry and blend until smooth.
  8. Pour the lemon batter over the baked crust. Drop small spoonfuls of blackberry puree on top and use a toothpick to swirl into a marble effect.
  9. Bake at 325°F for approximately 30-40 minutes until the edges are set but the center still has a slight jiggle.
  10. Allow the bars to cool to room temperature, then refrigerate for 4 hours before slicing into 16 squares.