Blueberry Lemon Cheesecake Bars
Blueberry lemon cheesecake bars with a buttery shortbread crust.
INGREDIENTS
Crust:
1 1/4 cup unsalted butter , room temperature
1/2 cup granulated sugar
1 heaping Tablespoon lemon zest
2 cups flour
1/4 teaspoon salt
Blueberry Filling:
2 cups fresh blueberries
2 Tablespoons brown sugar
2 Tablespoons lemon zest
2 Tablespoons lemon juice
Cream Cheese Layer:
2 8-oz packages cream cheese, room temperature
1/2 cup granulated sugar
2 teaspoons lemon zest
1 Tablespoon vanilla
2 eggs
INSTRUCTIONS
- Preheat oven to 350° and line a 9 x 13 pan with parchment paper. I sprayed my pan lightly with cooking spray just to be sure it didn't stick.
- For the crust: Beat the butter, sugar, and lemon zest until creamy. Add the flour and salt and beat until combined. Press dough into bottom of prepared pan and bake 15 minutes.
- For the filling: Combine blueberries with brown sugar, 2 tablespoons lemon zest, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries are just soft, 5 - 10 minutes. Set aside to cool.
- For the cream cheese layer: Beat cream cheese, sugar, lemon zest, and vanilla together. Add in the eggs, one at a time, until combined. Scrape cream cheese mixture onto warm crust and smooth top. Dollop blueberry mixture randomly over top of cream cheese layer. Gently pull a knife tip through the top to create swirls.
- For complete instructions visit Blueberry Lemon Cheesecake Bars @ www.the-girl-who-ate-everything.com
