Blueberry Cheesecake Bars Shortbread Crust Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
• Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
• Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
• Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
• Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.

Steps:

• 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.
• In a bowl whisk cream cheese until smooth then add eggs, white sugar and vanilla.
• Evenly spread preserves over hot shortbread for traditional look then cover with cheesecake mixture. For a more stable bar, mix preserves into batter.
• Bake for 20 minutes. Cool completely, then refrigerate at least 3 hours ( good luck with that step).

Steps:

• Heat oven to 350ºF.
• Combine graham crumbs and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat cream cheese in large bowl with mixer until creamy. Add sugar and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Stir preserves (in jar) until softened; spread evenly onto crust. Top with blueberries; cover with cream cheese mixture.
• Bake 30 min. or until slightly puffed. Cool completely. Refrigerate 2 hours before cutting into bars.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.
• Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended.
• Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
• Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
• Beat cream cheese until smooth. Add sugar, eggs and vanila, beating until well blended. Set aside.
• Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
• Bake 30 minutes or until slightly puffed. Cool completely in pan.
• Refrigerate leftover bars for up to 3 days.

Steps:

• Preheat oven to 350°F.
• In a bowl whisk cream cheese until smooth and whisk in eggs, sugar, and vanilla. Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
• Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
• Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
• Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
• Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.