BLUEBERRY LEMON CHEESECAKE BARS
2/3 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/3 cup chopped almonds
1/3 cup butter, chilled, cut up
3 (8-oz.) pkg. cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
2 tablespoons lemon juice
1/2 tablespoon grated lemon peel
3/4 cup raspberry preserves
4 cups fresh blueberries
Heat oven to 350°F. Spray bottom of 13x9-inch baking pan with cooking spray.
Pulse flour, oats, brown sugar and almonds in food processor 8 to 10 times or until coarsely chopped. Add butter; process 10 to 15 seconds or until mixture is moist and clumps together when pressed. Press firmly into bottom of pan. Bake 15 to 20 minutes or until set. Cool on wire rack 15 minutes.
Process cream cheese and sugar in food processor until smooth and creamy. Add eggs one at a time; pulse until blended. Add sour cream, lemon juice and lemon peel; process until well-blended. Pour over crust. Bake 17 to 20 minutes or until just set.
Cool on wire rack to room temperature. Refrigerate at least 4 hours or overnight.
Warm raspberry preserves slightly and fold in blueberries. Pour over cheesecake and gently spread with a spatula. Store covered in refrigerator.
CHEF'S NOTES: I've made these bars using light cream cheese, less sugar, and all-fruit instead of preserves. The result: very yummy, and easier on the hips ; )
Recipe courtesy of Cooking Pleasures magazine.