Lemon Blueberry Cheesecake Bars

Description

A delicious combination of a shortbread crust, a creamy lemon and blueberry filling, and a layer of cheesecake on top. Perfect for spring or summer gatherings.

Ingredients

Crust

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup confectioners' sugar
• 1/4 cup unsalted butter, softened
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Lemon Blueberry Filling

• 2 cups fresh blueberries
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon zest
• 1/4 cup unsalted butter, melted

Cheesecake Layer

• 12 ounces cream cheese, softened
• 3 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup sour cream
• 1 tablespoon lemon juice

Instructions

Crust

1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together the flours, granulated sugar, confectioners' sugar, and salt. Add the softened butter and mix until a crumbly dough forms. Press into the prepared baking pan.
3. Bake for 20-25 minutes or until lightly golden brown.

Lemon Blueberry Filling

1. In a blender, puree the blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest until smooth. Strain to remove seeds.
2. Add the melted butter and mix well.

Cheesecake Layer

1. Beat the cream cheese until smooth. Add the eggs one at a time, beating well after each addition.
2. Gradually add the granulated sugar, vanilla extract, salt, sour cream, and lemon juice. Mix until combined.

Assembly

1. Pour the Lemon Blueberry Filling over the baked crust.
2. Dollop the Cheesecake Layer on top of the filling.
3. Bake for 25-30 minutes or until the edges are lightly golden brown.
4. Let cool completely in the pan before refrigerating overnight.

Notes

• Can be cut into squares and served at room temperature or chilled.
• Perfect dessert for spring gatherings or brunches.