Blueberry Cheesecake Bars

Ingredients

FOR THE BLUEBERRY JAM

• 12 oz (340 g) fresh blueberries
• 1/2 cup (100 g) granulated white sugar
•  1 tbsp (15 ml) lemon juice
  
•  1 tsp vanilla
•  1/2 tbsp (4 g) cornstarch

FOR THE SHORTBREAD COOKIE CRUST

• 6 tbsp (84 g)unsalted butter, softened 
•  1/2 cup (100 g) granulated white sugar
•  1 tsp vanilla
•  1 cup (125 g) all-purpose flour
•  1/2 tsp salt

FOR THE CHEESECAKE

•  24 oz (680 g) cream cheese, softened at room temperature
•  1 cup (200 g) granulated white sugar
•  1 tbsp (8 g) cornstarch
•  1/4 cup (62 g) sour cream, at room temperature
•  1 tbsp (15 ml) vanilla
•  1 tbsp (10 g) lemon zest
•  3 eggs, at room temperature

Instructions 

FOR THE BLUEBERRY JAM

Add the blueberries, sugar, lemon juice, vanilla and cornstarch to a medium pot. Cook over medium-low heat for 15 minutes until thick. Half way through, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool.
(12 oz (340 g) fresh blueberries, 1/2 cup (100 g) granulated white sugar, 1 tbsp (15 ml) lemon juice, 1 tsp vanilla, 1/2 tbsp (4 g) cornstarch)

FOR THE SHORTBREAD COOKIE CRUST

Preheat oven to 350 degrees. Grease a 9×9 pan and line it with parchment paper.
(Make sure your parchment paper hangs over 2 of the sides of your pan so you can easily lift the cheesecake out after it has cooled)

Add the butter, sugar and vanilla to medium bowl and cream together with an electric mixer on high speed until light and fluffy, about 2 minutes. 
(6 tbsp (84 g)unsalted butter, softened, 1 tsp vanilla, 1/2 cup (100 g) granulated white sugar)

Add in the flour and salt and mix on low speed just until combined.
(1cup (125 g) all-purpose flour, 1/2 tsp salt)

Tightly press the cookie crust mixture into the bottom of the prepared pan. Use a 1/4 cup measuring cup to make this easier. 

Bake the crust for 10 minutes, then let cool.​

For the Cheesecake

Preheat oven to 350 degrees if not still preheated from the crust.

In a large bowl, mix the cream cheese, sugar and cornstarch together with hand mixer on medium speed until smooth and free of lumps, about 2 minutes.
(24 oz (680 g) cream cheese, softened at room temperature, 1 cup (200 g) granulated white sugar, 1 tbsp (8 g) cornstarch)

Add in the sour cream, vanilla and lemon zest to the cream cheese mixture and mix on medium-low speed just until combined.
(1/4 cup (62 g) sour cream, at room temperature, 1 tbsp (15 ml) vanilla, 1 tbsp (10 g) lemon zest)

Add in the eggs and mix on medium-low speed just until combined.
(3 eggs, at room temperature)

Pour the cheesecake batter into the prepared baking pan with the crust. Spoon the blueberry jam on top and gently swirl with a butter knife. 
(Make sure your parchment paper hangs over the sides of your pan so you can easily lift the cheesecake out after it has cooled)

Bake for 38-42 minutes. The center will have a slight jiggle. Then turn the oven off and prop the oven door open for 10 minutes using a wooden spoon.

Remove the cheesecake bars from the oven and allow them to cool completely in the pan on a wire rack. Then cover and transfer them to the fridge. Allow them to chill in the fridge for 6 hours, or until completely cold. (I usually bake them the night before and allow them to chill overnight.)
Once the cheesecake is cold, pull up on the parchment paper to carefully remove the cheesecake from the pan. Transfer to a serving plate or board. Cut into 16 squares using a sharp knife. 
(Run the knife under hot water then wipe it with a towel each time you make a cut. This will allow you to make clean, pretty cuts.)