Blueberry Cheesecake Bars



2 cups flour

1 cup unsalted butter, slightly softened

1/2 cup powdered sugar

Preheat oven to 350°F. Place powdered sugar and flour in bowl of food processor. Cut softened butter into 1 inch pieces and add to bowl. Process until butter is well- mixed and dough is fine and crumbly. Pat into greased 9×13″ pan. Press firmly. Bake for 20 minutes.


1 pound cream cheese, softened

1/2 cup granulated sugar

1 cup melted white chocolate (or even better, caramelized white chocolate*)

2 eggs

1 tsp vanilla extract

Using the same food processor bowl, place cream cheese and sugar in bowl. Process until creamed. Add white chocolate and process again, scraping sides of the bowl a couple of times to get the batter as smooth as possible. Add eggs, then vanilla. Process until smooth.

Remove crust from the oven. Pour batter over the crust and smooth, being sure the batter goes to the edges and corners. Return to the oven and bake for an additional 25 minutes, or until the cheesecake is set in the center.


4 cups of fresh blueberries, separated

1/4 cup orange juice

1/2 cup granulated sugar

2 Tbls born starch

1/4 cup water

Place 2 cups of blueberries, juice and sugar in heavy saucepan. Bring to a boil, stirring occasionally, and cook until the berries burst. Remove from heat. Mix cornstarch and water and add to the berries, returning the mixture to the heat after the cornstarch is stirred in completely. This prevents lumping. Cook another minute or so to thicken the mixture and cook the star chinless out of the cornstarch. Remove from heat, then stir in the remaining 2 cups of berries.

Remove the baked bars from the oven and let cool 10 minutes or so before topping with the berries. Chill completely before cutting and serving.

Makes 12-18 bars, depending on how large or small you cut them.


* I had ordered 5 pounds of dark chocolate last Novemeber, and only realized after I had opened the bag that they were white chocolate pastilles. I don’t like white chocolate, and no one I know likes white chocolate. What to do? What to do? Then one day, as I was making dinner and watching YouTube videos of the Great Australian Bake Off, one of the contestants mentioned caramelized white chocolate. What ho!?

It’s pretty easy to make, although it does require your attention and a warm oven for several hours. I used this process, although I did not bake mine for quite as long as Joe did. What a transformation! It keeps well, so if you are going to go to the trouble, make a bunch of it and keep it on hand for adding to cheesecake, muffins, and so forth.


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