Shortbread base

• 3/4 sticks unsalted butter
• 1 cups all-purpose flour
• 1/4 cup packed light brown sugar 1/4 teaspoon salt

Topping

• 16 ounces cream cheese, softened
• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla
• 3/4 cup blueberry or other fruit preserves
• hot shortbread base

Preparation:

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 9 inch pie plate 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.

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 at 350°F until slightly puffed, about 30 minutes. Cool completely in pan.

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Photography by Balaji Dutt