Monday, October 1, 2018

Cheesecake Bars with Shortbread Crust

Shortbread Crust
3⁄4 cup unsalted butter
2 cups all-purpose flour
1⁄2 cup brown sugar, packed
1⁄2 teaspoon salt

2 8oz packages of cream cheese, room temperature
2 cups sugar
the juice & zest from 1 medium lemon
3 tablespoons heavy cream (or sub milk)
4 eggs
1 teaspoon vanilla extract
1 pint fresh washed or frozen blueberries

Crust Instructions
Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt.
Process until mixture forms small lumps.
Sprinkle into a greased 13 x 9 x 2 inch baking pan, pressing down with spatula to form crust.
Bake in the middle of oven until golden brown, about 20 minutes.
Allow to cool while making the filling.

In the bowl of stand mixer, combine the cream cheese with the sugar. Beat in the lemon zest, lemon juice, heavy cream (or milk), eggs, & vanilla extract until creamy. Spread the mixture over the pre-baked shortbread crust. Sprinkle the blueberries evenly on top.
Bake for 32-37 minutes or until the edges begin to lightly brown and middle appears to be set.
Cool completely before slicing. Store in refrigerator.

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