These Lemon Blueberry Cheesecake Squares were delicious, indulgent, and supremely springy . . . but not quite what I had planned on making! See the full blog post on Willow Bird Baking for details about what I was actually TRYING to make when I ended up with these luxurious treats.
And in the meantime, make yourself some cheesecake squares!!
Lemon Blueberry Cheesecake Squares with Shortbread Crust Recipe by: Adapted from King Arthur Flour (crust) and Shared Sugar (cheesecake) Yields: about 18 bars Crust Ingredients: 1 cup (2 sticks) butter 2 cups all-purpose flour 1/2 cup confectioners' sugar Cheesecake Layer Ingredients: 32 ounces cream cheese, at room temperature 4 eggs 4 tablespoons lemon juice 1 cup sugar 2 cup blueberries powdered sugar for topping Directions: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a parchment paper sling. Cut the butter into the flour and confectioners' sugar and press into the baking dish (I used a food processor to cut the fat into the flour, and then the bottom of a dish to press the mixture into the pan). Bake 20 minutes or until light brown. Let cool on wire rack. In a bowl with an electric mixer, add the cream cheese, eggs, lemon juice and sugar. Mix until the ingredients are creamy and the cream cheese is fully incorporated. Pour into the pan with the cooled crust. Then evenly distribute the blueberries. Bake 30-35 minutes or until filling is set. Remove from the oven and cool completely. Then refrigerate for at least 3 hours. Remove the cheesecake from the pan using the parchment paper. Cut into bars and sprinkle with powdered sugar. |
To read about what I was PLANNING to make, see more photos of the delectable cheesecake squares I ended up making, or hear more life lessons on "planning," head over to my baking blog, Willow Bird Baking!
x-posted to bakebakebake, food_porn, cooking
