Aura Indigo Galaxy Cheesecake Bars (Print Version)
Creamy indigo cheesecake bars with a vibrant pink lemon swirl and buttery oat base, creating a striking galaxy-inspired treat.
# Ingredients:
→ Oat Biscuit Base
01 -
180 g rolled oats
02 -
80 g all-purpose flour
03 -
80 g unsalted butter, melted
04 -
60 g light brown sugar
05 -
0.25 teaspoon fine sea salt
→ Indigo Cheesecake Layer
06 -
300 g cream cheese, softened
07 -
120 g granulated sugar
08 -
2 large eggs
09 -
120 ml sour cream
10 -
2 tablespoons fresh lemon juice
11 -
1 teaspoon vanilla extract
12 -
2 tablespoons butterfly pea flower powder or 2 tablespoons reduced butterfly pea tea
13 -
1 tablespoon cornstarch
→ Magic Pink Lemon Swirl
14 -
80 ml fresh lemon juice
15 -
30 g granulated sugar
16 -
0.25 teaspoon pink pitaya powder or freeze-dried raspberry powder
17 -
1 teaspoon cornstarch
# Steps to Follow:
01 -
Preheat the oven to 170°C and line a 23x23 cm square baking pan with parchment paper, leaving an overhang for easy removal.
02 -
In a medium bowl, blend rolled oats, all-purpose flour, light brown sugar, and sea salt. Incorporate melted butter and mix until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 to 12 minutes until lightly golden. Set aside to cool.
03 -
In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs individually, beating well after each addition. Incorporate sour cream, lemon juice, vanilla extract, butterfly pea powder, and cornstarch, mixing until fully combined and the filling shows a uniform indigo hue.
04 -
Pour the indigo cheesecake filling over the cooled oat base and smooth the top evenly.
05 -
In a small saucepan, whisk together fresh lemon juice, granulated sugar, pink pitaya powder, and cornstarch. Heat gently over medium-low, stirring constantly until the mixture thickens and its color becomes vivid pink, about 2 to 3 minutes. Remove from heat and let cool slightly.
06 -
Drop spoonfuls of the pink lemon mixture onto the cheesecake batter. Use a skewer or knife to gently swirl the mixture, creating a marbled galaxy effect.
07 -
Bake in the preheated oven for 25 to 28 minutes, until the edges are set but the center remains slightly wobbly.
08 -
Let the bars cool completely at room temperature. Refrigerate for at least 4 hours or overnight to ensure optimal texture and vibrant color.
09 -
Use the parchment overhang to lift the cheesecake from the pan. Slice into 10 bars and serve chilled to highlight the color-changing swirl.
# Additional Notes:
01 -
Enhance the indigo intensity by adjusting butterfly pea powder to preference; for extra visual effect, garnish with edible flowers or shimmer dust.
02 -
The pink swirl's color deepens after chilling, interacting with the indigo layer for a spectacular color-changing effect.
03 -
For a gluten-free version, substitute certified gluten-free oats and a suitable gluten-free flour blend.
04 -
For optimal serving, accompany with fresh berries or a dollop of whipped cream.