Blueberry Cheesecake Squares
Stanley Witkow
ingredients
- For the cookie crust:
- 1 3/4 cups all-purpose flour
- 1/2 cup confectioner’s sugar
- 1/2 tsp salt
- 1 cup unsalted chilled butter, cut into small pieces
- 1 tsp ice water
- For the cheesecake filling:
- 16 oz. cream cheese, softened
- 1/2 cup sugar
- 1 tsp pure vanilla extract
- 2 eggs
- 1 cup Wild Maine Blueberry jam
directions
- 1
1. Preheat oven to 350°. Greasse a 9“x13” pan.
- 2
2. Place flour, sugar and salt in a food processor and pulse.
- 3
3. Add butter and process until the dough begins to form a ball, adding ice water if necessary.
- 4
4. Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.
- 5
5. While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended.
- 6
6. Add eggs and mix until incorporated.
- 7
7. Pour cheesecake filling evenly over the cooled crust.
- 8
8. Spool Wild Main Blueberry Jam randomly on top of filling and then swirl to combine.
- 9
9. Bake for approximately 35-45 minutes or until center is set. Allow to cool in pan, cut and serve.
Source: Stonewallkitchen.com
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