Blueberry Cheesecake Dessert |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 9 |
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Arleen Mayeda of Rocky Hill, Connecticut asked our Test Kitchen to downsize her recipe for these creamy bars with a luscious fruit sauce. Enjoy one now, then pop the rest in the freezer for later. Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1/4 cup old-fashioned oats |
1/4 cup packed brown sugar |
2 tablespoons chopped walnuts |
3 tablespoons cold butter, cubed |
filling: |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1/3 cup sugar |
1 egg |
1/4 cup sour cream |
1 tablespoon lemon juice |
1/2 teaspoon grated lemon peel |
sauce: |
1/3 cup seedless raspberry jam |
2 cups fresh blueberries |
Directions:
1. In a food processor, combine the flour, oats, brown sugar and walnuts; cover and process until nuts are finely chopped. Add butter; cover and pulse just until mixture is crumbly. Press into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 9-11 minutes or until set and edges are lightly browned.
2. Meanwhile, for filling, in a food processor, combine the filling ingredients; cover and process until blended. Pour over crust. Bake for 14-18 minutes or until center is just set. Cool on a wire rack. Cover and refrigerate for at least 2 hours.
3. In a microwave-safe bowl, heat jam on high for 15-20 seconds or until warmed; gently toss with blueberries. Cut dessert into squares; top with blueberry sauce. Refrigerate leftovers. Yield: 9 servings.
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