Tuesday, February 16, 2016

Blueberry Cheesecake Squares

Blueberry Cheesecake Squares
This recipe is the definition of a perfect springtime treat.

Cookie Crust:
1 3/4 cups all-purpose flour
1/2 cup confectioner's sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1 teaspoon ice water
Cheesecake Filling:
16 ounces (2 packages) cream cheese, softened
1/2 cup sugar
1 teaspoon Pure Vanilla Extract
2 eggs
1 cup Wild Maine Blueberry Jam (pick your jar up at Bonnes Amies)

Preheat oven to 350 degrees F. Grease a 9x13-inch pan.
Place flour, sugar and salt in food processor and pulse.
Add butter and process until the dough begins to form a ball, adding ice water if necessary.
Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.
While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended.
Add eggs and mix just until eggs are incorporated.
After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.
Spoon Wild Maine Blueberry Jam randomly on top of filling and then swirl to combine.
Bake at 350 degrees F. for approximately 35-45 minutes or until center is set. Allow to cool in pan.