Friday, September 6, 2013

Blueberry Cheesecake Bars

When you’re home alone, with nothing but music on, do you ever just feel like baking a delicious and mouth-watering dessert? I certainly did. A few weeks ago, I was looking all over the Internet to find the perfect blueberry cheesecake recipe. Unfortunately, none of the recipes I saw were to my liking. Instead, I came up with my own recipe by making a few adjustments to the online recipes that I found online.

I’m going to get right to it because the sooner you have the recipe, the sooner you can get started on making this delicious dessert!

Makes 16 small cheesecake squares

Prep time: 40 minutes 
Oven time: 20 minutes at 350 degrees F.
Chill time: 3 hours

What you’ll need:

8x8 inch baking dish 

2 cups vanilla wafers   
4 tablespoons unsalted butter, melted

2 eggs, room temperature 
2 packs (16 oz) fat free cream cheese
1/2 cup fat free sour cream
1 can (14 oz) condensed milk
1 teaspoon vanilla extract

1/4 teaspoon sugar
1 1/2 teaspoons cornstarch
3 tablespoons water
1 tablespoon orange juice
2 cups blueberries

Crust Preheat oven to 350 degrees F.  Crush the wafers with a food processor. It's totally fine if you don't have one. You can put them in a sealed ziplock bag and crush them using the bottom of a mug. Transfer crushed wafers to a medium sized bowl. Pour in the melted butter and mix lightly. With a spatula, spread and flatten the mixture onto the bottom of the baking dish. Bake for 10 minutes or until it turns golden brown. Set aside.

Filling Mix together eggs, cream cheese, sour cream, condensed milk, and vanilla extract in a bowl until smooth. Pour into the baking dish over the crust. Set aside. 
Topping In a small saucepan over medium heat, mix sugar, cornstarch, and water. Stir lightly and add orange juice and blueberries. Turn the heat to high and continue to stir until it turns bubbly and thick. Using a spoon, spread the mixture evenly into the filling. Swirl topping with a fork (my favorite part).

Bake for 20 minutes at 350 degrees F. or until the edges are firm and the center jiggles a little. Cool for an hour and let it chill in the fridge for at least 3 hours. Once it's chilled, cut into bars. 

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