Recipes..Blueberry Lemon Bliss Cheesecake Bars cake
Sweet, juicy blueberries are bursting out of these lemon cheesecake shortbread bars! What a perfect combination!
Ingredients
Shortbread Crust
1 1/4 cup butter room temperature
1/2 cup granulated sugar
1 tablespoon lemon zest
2 cups all-purpose flour
1/4 tsp salt
Blueberry Filling
2 cups blueberries fresh
2 tablespoons brown sugar
2 tablespoons lemon zest
2 tablespoons lemon juice
Cheesecake Filling
2 8 oz . packages cream cheese room temperature
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 eggs
Optional Topping
Additional berries on top of bars sprinkle randomly 1/4 - 1/2 cup.
Instructions
Preheat oven to 350�F. Spray with non-stick spray or line a 9 x 13 pan with parchment paper.
Shortbread Crust
Combine 1 tablespoon lemon zest with 1/2 cup granulated sugar and using fingers, rub the zest into the sugar to infuse the sugar with lemon.
In a large bowl, beat butter, sugar and lemon zest on medium speed until well incorporated and creamy.
Beat in flour and salt until combined.
Press shortbread dough into bottom of prepared pan and bake until edges are golden, 25-30 minutes.
Blueberry Filling
In a medium saucepan, combine blueberries with brown sugar, 2 tablespoons lemon zest, and lemon juice and cook over medium heat, until berries are just soft, 5-10 minutes, stirring occasionally.
After berries are soft, set aside to cool.
Cheesecake Filling
Combine 1 tablespoon lemon juice with 1/2 cup sugar and using fingers or fork, mix together to infuse the sugar with lemon.
Beat cream cheese with the sugar/lemon mixture and vanilla in a large bowl on medium speed until smooth.
Beat in eggs, one at a time, until incorporated.
Putting it all together
Dollop cream cheese mixture onto warm crust and spread to make an even layer.
Dollop blueberry mixture over top of cream cheese layer and gently use a knife tip through the top to create some random swirls.
Optional: Sprinkle blueberries on top.
Bake in oven until filling is set, 35-40 minutes.
Let cool and cut into bars, if you can wait that long.
Ingredients
Shortbread Crust
1 1/4 cup butter room temperature
1/2 cup granulated sugar
1 tablespoon lemon zest
2 cups all-purpose flour
1/4 tsp salt
Blueberry Filling
2 cups blueberries fresh
2 tablespoons brown sugar
2 tablespoons lemon zest
2 tablespoons lemon juice
Cheesecake Filling
2 8 oz . packages cream cheese room temperature
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 eggs
Optional Topping
Additional berries on top of bars sprinkle randomly 1/4 - 1/2 cup.
Instructions
Preheat oven to 350�F. Spray with non-stick spray or line a 9 x 13 pan with parchment paper.
Shortbread Crust
Combine 1 tablespoon lemon zest with 1/2 cup granulated sugar and using fingers, rub the zest into the sugar to infuse the sugar with lemon.
In a large bowl, beat butter, sugar and lemon zest on medium speed until well incorporated and creamy.
Beat in flour and salt until combined.
Press shortbread dough into bottom of prepared pan and bake until edges are golden, 25-30 minutes.
Blueberry Filling
In a medium saucepan, combine blueberries with brown sugar, 2 tablespoons lemon zest, and lemon juice and cook over medium heat, until berries are just soft, 5-10 minutes, stirring occasionally.
After berries are soft, set aside to cool.
Cheesecake Filling
Combine 1 tablespoon lemon juice with 1/2 cup sugar and using fingers or fork, mix together to infuse the sugar with lemon.
Beat cream cheese with the sugar/lemon mixture and vanilla in a large bowl on medium speed until smooth.
Beat in eggs, one at a time, until incorporated.
Putting it all together
Dollop cream cheese mixture onto warm crust and spread to make an even layer.
Dollop blueberry mixture over top of cream cheese layer and gently use a knife tip through the top to create some random swirls.
Optional: Sprinkle blueberries on top.
Bake in oven until filling is set, 35-40 minutes.
Let cool and cut into bars, if you can wait that long.
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