Homemade Blueberry Crumble Cheesecake Bars
Baked Homemade Blueberry Crumble Cheesecake Bars, buttery shortbread base, cheesecake, juicy blueberry layers, with crumbed topping.
Ingredients
Units
Scale
Shortbread base
- 2 cups of flour
- 1/2 cup of powdered sugar
- 1 cup of cold butter, cubed small (slated butter)
- 2 cups of blueberries (fresh or frozen)
- 1/3 cup of granulated sugar
- 2 teaspoons of fresh lemon juice
- 1/2 cup and 3 tablespoons of water
- 4 teaspoons of corn starch.
- 5 Tablespoons of room temperature butter
- 1/3 cup of brown sugar
- 1 cup of flour
- 1/2 cup flaked almonds
- 1 cup of granulated sugar
- 16 oz of cream cheese, softened.
- 2 large eggs
- 4 tablespoons of milk
- 2 Tablespoons of lemon juice
- 3/4 cup of fresh blueberries
- 1 teaspoon of vanilla essence
Instructions
- Preheat the oven to 175 deg. C (350 deg. F) and grease or spray and cook the 13 x 9″ dish. Set aside.
- BASE: In a blender pulse the flour, sugar and the cold butter. Until it becomes crumbly.
- In the baking dish, press this shortbread dough mixture evenly over the bottom of the dish.
- Bake the shortbread base in the heated oven for 20 minutes.
- SAUCE: In a pot on the stove top, make the blueberry sauce for cheesecake topping. Firstly add your cornstarch with the 3 Tablespoons of water in a jug and mix to a paste. put aside.
- Add your blueberries, sugar, lemon juice and 1/2 cup of water in a pot and heat up. Stir continuously, and break up the blueberries. Bring this mixture to a boil.
- When it is boiling add your cornstarch paste, and keep stirring until combined. only for 1-2 minutes. The mixture should thicken. You can tell when it sticks slightly to your spoon or when you pull it across the bottom of the pot it leaves a line. Take the sauce off the stove and leave to cool. The sauce will thicken more as it cools.
- CRUMBLE: To mix the crumbled topping. In a bowl hand mix the soft butter, brown sugar and flour until it resembles course crumbs. (use a fork)
- FILLING: In a mixer, blend the the cream cheese and sugar until smooth. Add your lemon juice, and eggs and the vanilla and mix until it is combined and smooth.
- ASSEMBLE:
- Once the shortbread has cooled a little, add in even layers, your cheesecake mixture, and top with enough blueberry sauce. (you don’t have to make a thick topping, as the sauce will make two cups). Also add your crumbed mixture(no 8) on top and sprinkle a few almond flakes.
- BAKE: in the oven for 25 minutes.
- Leave to cool on a cooling rack and once cool place in the refrigerator for an hour.
- Before you serve sprinkle some fresh blueberries on the top of the bars, and then slice and serve for a delicious fresh dessert.