Cheesecake Bars
Source: adapted from Gourmet - March 1999
Shortbread base:
6 T unsalted butter
1 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon salt
Preheat oven to 350°F.
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 8x8-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
Topping:
16 ounces cream cheese, softened
2 large eggs
2/3 cup sugar
1 teaspoon vanilla
1/2 cup blueberry or other fruit preserves (I use raspberry)
In a bowl beat cream cheese until smooth and whisk in eggs, sugar, and vanilla. Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it. Bake at 350 in middle of oven until slightly puffed, about 30-40 minutes. Cool completely in pan and cut into bars. Bar cookies keep, covered and chilled, 3 days.
Makes 16 bars