I’m re-sharing two recipes today that I’ve already posted because they’re just way too tasty to only share once. I’ve been making these fruit cheesecake bars for most of our get-together this summer, and they’re always popular. Both need fresh fruit, so this is the best time of the year to plan on enjoying them.
The oven is back! As of last Wednesday afternoon, I’ve been able to bake. I promptly made bow-tie pasta, chocolate chip cookies, easy bread sticks, and now I can finally share these cheesecake bars. The crust came from this recipe, and I borrowed the filling from this Annie’s Eats recipe. The first time I made it and took it to church, I received several compliments on the flavor. In particular, people liked the shortbread crust as an alternative to graham cracker.
Warning: do not attempt to substitute wax paper for parchment paper. It refuses to come out of the pan. Aluminum foil would work much better, I think.
Shortbread Crust
1 cup butter
2 cups all-purpose flour
½ cup confectioners’ sugar
Preheat oven to 350°F. Prepared a 9”x13” baking dish with a parchment paper sling. Cut the butter into the flour and confections sugar and press into the baking dish (I use the bread hook attachment on my hand-held electric mixer). Bake 20 minutes or until light brown. Let cool on wire rack.
Filling
2 (8-oz) packages cream cheese, softened
½ cup sour cream
¾ cup sugar
2 large eggs
1 teaspoon vanilla
pinch of salt
2 Tablespoons fresh lemon juice
1 pint fresh blueberries
Reduce oven temperature to 325°F.
In a large mixing bowl, combine cream cheese and sour cream with an electric mixer. Beat on medium speed until smooth. Add in the sugar and beat on medium-high speed until light and fluffy, about 1-2 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in vanilla, salt, and lemon juice. Fold in blueberries gently with a spatula until evenly incorporated. Pour mixture over the shortbread crust.
Bake for 35 minutes or until just set and the center no longer jiggles when the pan is tapped. Transfer to a cooling rack and let cool to room temperature. Cover and refrigerate for at least 4 hours before removing from pan using parchment paper. Cut into bars and serve.
This is one of my favorite summer dessert recipes. As soon as the blueberries start getting ripe, I start stocking up on cream cheese so I can make this wonderful little cheesecake. It will not work with frozen blueberries, so this is the only time of year we get to eat it. Aside from tasting great, it is ridiculously easy to make. Just make or buy a crust, beat cream cheese with sugar, toss the blueberries in sugar, put it all together and pop it in the refrigerator.
Usually, I just make a graham cracker crust for this cheesecake. This time, however, I didn’t have enough graham crackers and found a substitute crust. It stuck the the pan, but I’m hoping that can be overcome because the taste was better and it didn’t fall apart. I’ve included it in this version of the recipe.
Crust
½ cup flour
½ cup graham cracker crumbs
5 Tablespoons butter, melted
3 Tablespoon brown sugar
Mix all crust ingredients in bowl and press into a greased, 9-inch pie pan. Set aside.
Filling
2 (8-oz) packages cream cheese, softened
¼ cup brown sugar, packed
In small mixing bowl, beat cream cheese and brown sugar with an electric mixer until smooth. Spread the filling over the crust in the pie pan.
Topping
2 cups fresh blueberries
2-3 tablespoons sugar
1 teaspoon fresh lemon juice
In a bowl, toss the blueberries in sugar and lemon juice. Spoon blueberries over cheesecake. Place finished cheesecake in the refrigerator and chill for at least two hours before serving.
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