Lemony Blueberry Cheesecake Bars
These delicious bars will keep, tightly covered, in the refrigerator for up to 4 days or in the freezer for up to 1 month. …
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These delicious bars will keep, tightly covered, in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Ingredients
Crust
- 1 1/2 cups whole wheat pastry flour
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbs. unsalted butter or nonhydrogenated margarine
- 2 Tbs. canola oil
- 1/2 cup granulated sugar
- 1 large egg, lightly beaten
- 1 tsp. vanilla extract
Cream cheese filling
- 12 oz. reduced-fat cream cheese
- 1/2 cup granulated sugar
- 1 Tbs. cornstarch
- 2 large eggs, lightly beaten
- 4 tsp. freshly grated lemon zest
- 1 1/2 tsp. vanilla extract
- 3 cups fresh (or frozen and partially thawed) blueberries
Preparation
Preheat oven to 350F. Coat 9×13-inch baking dish with cooking spray.
To make Crust: Whisk flour, baking powder, baking soda and salt in mixing bowl. Using electric mixer, beat butter, oil and sugar in second mixing bowl until smooth. Add egg and vanilla to butter mixture; beat until smooth. Add dry ingredients, and mix with rubber spatula until dry ingredients are moist. Transfer dough to baking dish, and use piece of plastic wrap to press it into even layer on bottom.
Bake about 20 minutes, or until puffed and brown around edges.
Meanwhile, to make Cream Cheese Filling: Using electric mixer or food processor, blend cream cheese, sugar and cornstarch until smooth and creamy. Add eggs, lemon zest and vanilla; beat or process until smooth. Spread blueberries over baked crust. Pour cream cheese batter over berries, spreading evenly.
Bake 35 to 40 minutes, or until filling has set. Let cool completely in pan on wire rack. Using knife coated with cooking spray, cut into 24 bars.
Vegan Variation: Preheat oven to 350F. Replace egg in crust recipe with 3 Tbs. water. For the filling, put 2/3 cup slivered almonds in small baking pan; toast in oven 4 to 6 minutes, or until lightly golden and fragrant. Remove, and let cool. Put toasted almonds, 1/2 cup sugar and 1 Tbs. cornstarch in food processor, and process until almonds are ground. Add 12 oz. silken low-fat tofu, 4 tsp. freshly grated lemon zest and 1 1/2 tsp. vanilla extract; process until smooth. Spread blueberries over baked crust. Pour tofu mixture over blueberries, and bake as directed in Step 5.
VEGAN VARIATION: 120 CAL; 3G PROT; 4.5G TOTAL FAT (0G SAT. FAT); 18G CARB; 0MG CHOL; 65MG SOD; 2G FIBER; 11G SUGARS
Nutrition Information
- Calories 140
- Carbohydrate Content 17 g
- Cholesterol Content 40 mg
- Fat Content 6 g
- Fiber Content 1 g
- Protein Content 3 g
- Saturated Fat Content 3 g
- Sodium Content 105 mg
- Sugar Content 11 g