Neufch Filling

Neufch Filling

Ingredients:
12 oz (375 g) reduced-fat cream cheese (Neufchâtel)
½ cup sugar
1 Tbsp cornstarch
2 large eggs, lightly beaten
4 tsp freshly grated lemon zest

Directions:
1½ tsp vanilla extract
3 cups fresh or frozen and partially thawed blueberries
1. Preheat oven to 350°F (180°C). Coat a 13 x 9-in (33 x 23 cm) baking dish with cooking spray.
2. To make the crust: In medium bowl, whisk flour, baking powder, baking soda, and salt. In mixing
bowl, beat butter, oil, and sugar with electric mixer until smooth. Add egg and vanilla and beat until
smooth. Add dry ingredients and mix with rubber spatula just until dry ingredients are moistened.
Transfer dough to prepared baking dish. Use a piece of plastic wrap to press it into an even layer.
3. Bake crust, uncovered, for 20 minutes, or until puffed and starting to brown around edges.
4. To make the filling: Blend cream cheese, sugar, and cornstarch in a bowl with an electric mixer or
in a food processor, until smooth and creamy. Add eggs, lemon zest, and vanilla. Beat or process until
smooth. Spread blueberries over crust. Pour cream cheese batter over blueberries, spreading evenly.
5. Bake for 35 to 40 minutes, or until filling has set. Let cool completely in pan on wire rack. Cut into
24 bars with a sharp knife coated with cooking spray. Bars will keep, covered, in refrigerator for up
to 4 days or in freezer for up to 1 month.