I love blueberries. Blueberry muffins, pancakes, in yogurt, fresh, frozen, whatever. I just love them.
And then…you put the word cheesecake with them. Blueberry…cheesecake….If that doesn’t make your mouth water, then….I don’t know what will. While flipping through my cookbook, I found this recipe a few weeks ago. It looked really good, but it made way too many bars. I eventually caved, and just cut the recipe in half.
Blueberry Cheesecake Bars
Blueberry Swirl Cheesecake Bars
1 tablespoon sugar
1 teaspoon cornstarch
1/2 cup fresh blueberries
1/8 cup orange juice
1/2 cup all purpose flour
1/2 cup oat flour (if you don’t have it on hand, put 1/2 cup of rolled oats in the food processor. Or, you can just use 1 cup all purpose flour instead of the half and half)
1/4 cup powdered sugar
1/2 cup butter, cut up
4 oz cream cheese
1/4 cup granulated sugar
1 1/2 teaspoons cornstarch
1 teaspoon vanilla
Start off by lining a 9×9 glass pan with aluminum foil. It should look like this:
Set the pan aside. In a small saucepan, stir together the cornstarch and the sugar. Mix in the orange juice. Finally, add the blueberries. On medium-high heat, bring it to a boil. Once it thickens, take it off the heat.
For the crust, mix together the 1 cup flour, 1/4 cup powdered sugar. Cut the butter into the mixture. When it starts to stick together, pat it into the pan. (good luck!) Bake the crust for 10 minutes.
While that buttery goodness is cooking, in a mixing bowl mix together the cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon cornstarch until it’s smooth. Beat in the eggs and vanilla until it’s combined. Pour it over the hot, baked crust. Try to get it as even as possible to it will cook evenly. Distribute the blueberry mixture over that. (If your blueberry mix has thickened up at this point, add a little bit of water, reboil it until it’s smooth.)
Bake for 20 minutes. Let it cool before you cut it or it will fall apart. Cut it into 12 pieces. Store in an airtight container in the fridge. Enjoy. 🙂