Classic Cheesecake Bars with a Homemade Blueberry Topping

Blueberry Cheesecake Bars

INGREDIENTS
Blueberry topping
• 16 oz frozen blueberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 2 tbsp water

Crust
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• ½ cup butter (room temperature and cubed)
• ¼ tsp salt

Cream cheese filling
• 8 oz cream cheese (room temperature)
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 egg (room temperature)

PREPARATION STEPS
1. BLUEBERRY TOPPING

2. In a medium saucepan, combine frozen blueberries, granulated sugar, and lemon juice.

3. Cook over medium-low heat stirring occasionally until the mixture is bubbling and the blueberries soften.

4. In a small separate bowl, mix together the cornstarch and water until smooth.

5. Turn the heat to low. Add the cornstarch slurry to the blueberries while mixing until well combined and thickened. Remove the sauce pan from the heat.

6. Transfer the blueberry filling to a heat-proof bowl and cool to room temperature.

7. CRUST

8. Preheat oven to 350 F. Prepare an 8x8 baking pan with nonstick cooking spray and parchment paper.

9. With a stand or hand mixer, beat together all-purpose flour, granulated sugar, and salt. Add in cubed unsalted butter. Mix until the butter is well dispersed and the mixture becomes crumbly.

10. Pour the shortbread crumbles into the prepared 8x8 baking pan and press into the bottom of the pan to create the crust.

11. Bake the crust for about 15 minutes. Remove from the oven and allow to cool for several minutes.

12. Reduce the heat of the oven to 325° F.

13. CREAM CHEESE FILLING

14. In a mixing bowl, cream together cream cheese, granulated sugar, and vanilla extract until smooth.

15. Add in the room temperature egg and mix until combined and smooth.

16. Spread the cheesecake filling onto the cooled shortbread crust. Use an offset spatula to create an even layer.

17. ASSEMBLE AND BAKE

18. Spoon the blueberry filling over the cheesecake filling and spread evenly with an offset spatula.

19. Bake the blueberry cheesecake bars for 30-35 minutes. The center of the bars will still be a bit jiggly.

20. Cool the bars to room temperature. Cover with plastic wrap and chill in the refrigerator for at least 6 hours.

21. To serve, remove the blueberry cheesecake bars from the pan and cut into squares.

Printable Link - https://docs.google.com/document/d/1Y...