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Blueberry Cheesecake Bars with Almond Crust

Welcome back! 
Today, we have another blueberry dessert. I know, there's already been one that seems like this, but they're actually quite different! This one uses blueberry jam and you can use frozen blueberries too, and it's much more cheesecake: it has a crust, and it's not cake-y at all unlike the other one. You could probably make this with some other things, like strawberries or maybe cherries; they'll probably all be great!

Blueberry Cheesecake Bars with Almond Crust



Makes an 8" by 12" pan

Ingredients:

Crust
  • 2 cups almond flour
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter, diced
Filling
  • 2 8-ounce packages cream cheese, room temperature preferably
  • 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 8 ounces blueberry jam/preserves
  • Blueberries (frozen or fresh)

Directions:

  1. Prepare the crust. Try to be fast so the butter doesn't melt:
    1. In another bowl, put the almond flour and butter in. Use a pastry blender to get the butter crumbly. 
    2. Along the way, add the cornstarch, sugar, and salt and incorporate that into the mixture.

    3. Bake the crust: Pour the crust mixture into a pan (just the bottom, not the sides) and press it down with something hard, like a cup with a flat bottom. Put it in the oven at 350° for 8-10 minutes. Don't forget to poke holes in the crust so it doesn't puff up too much.
  2. Prepare the filling:
    1. Take the cream cheese and sugar and mix them together (an electric mixer would be handy)
    2. Add the vanilla and mix.
    3. Put the eggs in and mix until it's all smooth.
  3. Assemble:
    1. Take the crust out of the oven.
    2. Take the blueberry jam and spread it across the bottom. Make sure the jam gets all the way to the edges, but if the jam has solid blueberries you may want to avoid having too many of them too close to the edge.
    3. Add the whole blueberries in evenly.
    4. Evenly spread the filling on top.

  4. Bake the whole thing at 350° for about 30 minutes. It should be slightly puffed.

As you can see above, we used an almond flour base for the crust, which is great for gluten intolerant people. However, if that doesn't suit your fancy, no one's stopping you from using your own recipe for the crust and then using this filling. This dessert, when chilled, makes for a great summer, beat-the-heat, refreshment. You can serve it with some fresh fruit too!

-Chefpo
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