We absolutely love the cookie crust in this recipe – you could eat it all by itself! This is one of those recipes that can be changed according to the flavors you like best. Substitute the blueberry spread for raspberry or strawberry. On vacations or even in your home town, keep your eyes out for unique spreads, jams, chutneys, etc., they are great to have on hand!
Blueberry Squares
Servings 9
Ingredients
Cookie Crust
- 3/4 + 1/8 cup all-purpose flour
- 1/4 cup confectioner’s sugar
- 1/4 tsp salt
- 1 stick chilled unsalted butter cut into small pieces
- 1 tsp lemon rind
- 1 tsp ice water if necessary
Cheesecake filling
- 8 ounces cream cheese softened
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1 egg slightly beaten
- 1/2 cup blueberry jam or spread
Instructions
Cookie Crust
- Preheat oven to 350 degrees.
- Grease a 8″ x 8″ pan.
- Place flour, sugar and salt in a food processor and pulse.
- Add butter and lemon rind and process until the dough begins to form a ball, adding ice water if necessary.
- Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes.
- Let cool for 30 minutes.
Cheesecake filling
- While crust is cooling, prepare the filling.
- Mix softened cream cheese, sugar, vanilla, and cinnamon until well blended.
- Add the egg and mix until incorporated.
- Pour cheesecake filling evenly over the cooled crust.
- Spoon spread or jam randomly on top of the filling and swirl with a knife.
- Bake for approximately 35-45 minutes, or until center is set.
- Allow to cool in pan, cut and serve.