Sunday, March 3, 2013

March 2, 2013 - And Blueberry Cheesecake Bars

Blueberry & White Chocolate Cheesecake Bars 
(see below for the recipe)

#fmsphotoaday #imadethis #cheesecake

Blueberry & White Chocolate Cheesecake Bars
Source: Tasty Kitchen
Prep Time: 25 minutes
Cook Time: 55 minutes
Serves: 16


For the crust:
1-1/2 cup Graham Cracker Crumbs
2 Tablespoons Sugar
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
6 Tablespoons Butter

For the filling:
8 oz. White Chocolate (I used a Ghiradelli bar)
16 oz. Cream Cheese, at room temperature
2 whole Large Eggs, at room temperature
1/2 cup Sugar
1 teaspoon Pure Vanilla Extract (I used Vanilla Bean Paste)
1-1/4 cup Fresh Blueberries
Powdered Sugar for dusting the finished bars

What You Need To Do

Preheat oven to 325℉.

Fold a 16" long piece of foil to an 8"x"16" strip and place in an 8" square pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray bottom of foil lightly with nonstick spray and set aside.

For the crust: In a medium bowl, whisk together the graham cracker crumbs, sugar, salt and cinnamon. Add the melted butter and stir to completely combine. Press evenly into the prepared pan. Bake for 10 to 12 minutes, or until fragrant and golden. Set on a wire rack to cool.

For the filling: In a small bowl, gently melt the white chocolate in the microwave, taking care to not let it scorch (I did 30-second increments on 50% power). Set aside to cool completely (do not do this step too early in advance or your chocolate will start to harden back up again).

In the bowl of a stand mixer, cream the cream cheese on medium-high speed until smooth and creamy, about 1 or 2 minutes. Add the eggs and sugar and beat on medium speed until just combined. Add the cooled white chocolate and vanilla and beat again. Spread mixture evenly over the baked crust and tap the pan gently on the counter to settle it in.

Sprinkle the top with blueberries and press them in ever so slightly with the back of a spoon, so that the blueberries are almost level with the cheesecake filling. Bake for 40-45 minutes, or until cheesecake wobbles just slightly through the center, and the edges are just a bit golden. Remove from the oven and cool completely on a wire rack. Then, place in the refrigerator for at least 3 hours or overnight to chill thoroughly. Once set, carefully remove the cheesecake from the pan by pulling up on the foil lining. Slice into bars and dust with powdered sugar.

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