Blueberry Cheesecake Bars
Shortbread Base
This base is the same for lemon bars, fudgy brownie bars, pecan pie bars, blueberry cheesecake bars, and chocolate macaroon bars.
Preheat oven to 350 degrees F.
Cut into ½ inch pieces:
1 ½ sticks (3/4 c.) butter
Process in food processor until mixture begins to form small lumps:
Butter (as above)
2 c all-purpose flour
½ c packed light brown sugar
½ teaspoon salt
Sprinkle mixture into a 13 x 9 inch pan and press evenly into bottom of pan. Bake shortbread until golden,
about 20 minutes. While base is baking prepare topping.
Blueberry Cheesecake Topping
In a bowl whisk until smooth:
16 oz. cream cheese, softened
Whisk in:
2 large eggs
¾ c sugar
1 teaspoon vanilla
Evenly spread over hot shortbread:
¾ c blueberry or other fruit preserves
Pour cream cheese mixture over hot shortbread
base and spread evenly. Bake in middle of oven until slightly puffed, about 30 minutes.
Cool completely in pan and cut into 24 bars. Bars keep, covered and chilled, three days.
This page is copyright 2006, Laura Giletti
Last revised: May 2006