Thursday, July 30, 2009

Recipe: Blueberry CheeseCake Bars

Last weekend, I had a couple of pints of Blueberries that needed to be used up. The only thing that appealed to me after eating blueberries for a week was cheesecake and pie. The recipe below for Blueberry Cheesecake Pie fitted my tastes perfectly.
However, after starting the recipe, I realized that it lied. This recipe wasn't a pie, there was no way that this pie would fit in even a deep-dish pie tin. No, this recipe was a bar recipe. So, I made a few changes and clarifications as the recipe was fairly vague and came up with the recipe below. Enjoy!

Blueberry Cheesecake Bars

2 cups graham cracker crumbs
8 tablespoons butter, melted (1 stick)
1/2 cup white sugar

2 (8 ounce) packages cream cheese
2/3 cups white sugar
3 eggs

1 quart fresh blueberries
1/2 cup water
1 cup white sugar
3 tablespoons cornstarch

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 9x13 inch baking pan.
In a large bowl, combine cream cheese, eggs and 2/3 cups sugar. Beat until smooth. Spread cream cheese mixture over crust.
Bake at 350 degrees F (175 degrees C) for about 20-25 minutes. Don’t take it out of the oven until the middle has set. Cool for 15 minutes.
Meanwhile For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick. Cook for about 10 minutes at medium-low heat until you can draw a line in the back of the spoon coated with the mixture.
Spread blueberry filling over baked cream cheese mixture. Let cool. Once cool, refrigerate overnight before cutting into squares and serving.

1 comment:

Anonymous said...

I have a lot of raspberries. The cows didn't get in the raspberry patch. We haven't eaten all the freezer jam from last year, so I am freezing them . Maybe I will make this with Splenda. What do you think?