Best 5 Blueberry Shortbread Cheesecake Recipes

BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven: Position an oven rack in the center of the oven. Preheat it to 325°F.
• Boil water: Fill a kettle or a large pot with water and cover it with a lid. Bring it up to a boil over high heat while you prepare the cheesecake filling. You will use the boiling water to create a hot water bath to bake the cheesecake.
• Bake the cheesecake: Bake the cheesecake until slightly puffed up around the edges and 2 to 3 inches in the center is slightly jiggly (resembling Jell-O), about 1 hour 30 minutes. Turn the oven off and open the oven door about 1 inch. You can use a wooden spoon to prop the door open. Let the cheesecake finish setting in the oven until there is barely any jiggle left in the center, about 1 hour. Transfer to a wire rack to cool for 30 minutes. Loosely cover it with a clean kitchen towel and refrigerate it until fully cooled, at least 6 hours. The cheesecake will firm up and no longer jiggle in the center.

BLUEBERRY CREAM CHEESECAKE

Steps:

• 1. Crumble together the crust ingredients.
• 2. Spread in a greased 9x13 baking pan.
• 3. In a bowl, beat cream cheese until fluffy.
• 4. Add sugar and vanilla. Beat until smooth.
• 5. Add eggs, one at a time beating well each time.
• 6. Spoon this mixture over crust.
• 7. Bake at 350 degrees in preheated oven for 20 minutes.
• 8. Mix pie filling and fresh berries together.
• 9. Spread over cheese mixture after it has cooled. Refrigerate for 1 hour before serving.

BLUEBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 350°F.
• In a bowl whisk 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 in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.

FRESH BLUEBERRY SHORTCAKES

Steps:

• Preheat oven to 450°. In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature., Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened. , Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until golden brown, 10-12 minutes. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool., Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. If desired, sprinkle with confectioners' sugar. Serve immediately.

BLUEBERRY CHEESECAKE BARS (SHORTBREAD CRUST)

Steps:

• Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt.
• Process until mixture forms small lumps.
• Sprinkle into a greased 13 x 9 x 2 inch baking pan, pressing down with spatula to form crust.
• Bake in the middle of oven until golden brown, about 20 minutes.
• In a bowl whisk cream cheese until smooth then add eggs, white sugar and vanilla.
• Evenly spread preserves over hot shortbread for traditional look then cover with cheesecake mixture. For a more stable bar, mix preserves into batter.
• Bake for 20 minutes. Cool completely, then refrigerate at least 3 hours ( good luck with that step).