Chase away the winter doldrums with the sweet taste of blueberries and the happiness that is cheesecake with these wonderful squares from Stonewall Kitchens. Whether as a delightful finish to a meal or a warming treat with a cup of coffee or tea, they’re sure to brighten these dreary February days.
Ingredients
Cookie Crust:
1 3/4 cups all-purpose flour
1/2 cup confectioner’s sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1 teaspoon ice water
Cheesecake Filling:
16 ounces (2 packages) cream cheese, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
2 eggs
1 cup Stonewall Kitchen Wild Maine Blueberry Jam
Directions
Preheat oven to 350° F. Grease a 9×13-inch pan. Place flour, sugar and salt in food processor and pulse. Add butter 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. While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended. Add eggs and mix just until eggs are incorporated. After crust cools for 30 minutes, pour cheesecake filling evenly over the crust. Spoon blueberry jam randomly on top of filling and then swirl to combine. Bake for approximately 35-45 minutes or until center is set. Allow to cool in pan.
