Blueberry Cheesecake Bars

Blueberry Cheesecake Bars

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 5 hours, 10 minutes

Yield: 16 Servings

Ingredients

·         CRUST:

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·         1 1/4 cups all-purpose flour

·         1/3 cup sugar

·         3/4 cups nuts, chopped. Hazelnuts or pecans work great!

·         1/8 teaspoon salt

·         1/2 cup cold butter cut into 1 Tablespoon pieces

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·         FILLING:

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·         16 ounces cream cheese, at room temperature

·         3/4 cup sugar

·         2 Tablespoons all-purpose flour

·         3 large eggs, at room temperature

·         1/4 cup heavy cream

·         1 teaspoon vanilla extract

·         1/4 teaspoon almond extract

·         1 1/2 cups fresh or frozen blueberries

Instructions

1.    CRUST:

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3.    Preheat oven to 325*F

4.    Line a 9x9 glass dish with non stick foil or parchment paper, making sure to cover sides as well as bottom of pan.

5.    In food processor or by hand, combine the flour, sugar, nuts and salt. Pulse 2 or 3 times to mix. If by hand, stir to combine.

6.    Add the butter and pulse 8-10 times until the mixture forms large, coarse crumbs the size of small peas. If doing by hand, use a pastry blender to mix all ingredients until large pea sized crumbs form.

7.    Press the crust mixture into the bottom and 1 inch up the sides of lined dish.

8.    Bake for15-20 minutes until golden golden.

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10. FILLING:

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12. In a large bowl, blend the cream cheese and sugar until smooth and creamy.

13. Add flour and mix until incorporated.

14. Add the eggs one at a time, beating well after each addition until the batter is smooth.

15. Stir in the cream, vanilla and almond extracts.

16. Gently fold in the fresh or frozen blueberries. Do not thaw frozen blueberries.

17. Pour the batter onto the prepared crust.

18. Bake 30-35 minutes, until the center is set when you give the pan a gentle jiggle.

19. Remove from the oven and, using a butter knife gently loosen the warm cheesecake square from the sides of pan.

20. Let pan cool on a wire rack for 1 hour.

21. Cover with plastic wrap and refrigerate until chilled, at least 3 hours or overnight.

22. Using a sharp knife, cut into 16 squares. Serve cold.

23. Store tightly covered in the refrigerator for up to 3 days.

Notes

Fresh or Frozen raspberries or blackberries can be substituted for blueberries. If using frozen, add frozen berries into batter. Do not thaw.

Source     https://numstheword.com

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