- 3/4 sticks unsalted butter
- 1 cups all-purpose flour
- 1/4 cup packed light brown sugar 1/4 teaspoon salt
- 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
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.
Photography by Balaji Dutt