bird & cleaver

Some may say that I am biased about our recipes, and I am afraid they are right. I am really quite fond of all the things that we have churned out over the last couple of years. We work hard every week to continue putting out solid recipes of our very own creation. It makes me glad (assuming that the numbers are not spam), that some of you are excited about it too! But, none of that really matters, does it? Despite this little blog's limited successes (so far), no one really gives a shit about my personal opinion. We have not yet reached the point where we can lord over you with our food scepters and proclaim  "this is your dinner". Nope, no kneeling today. Just another dessert, that we hope you'll like.

I suppose the best we can do right now for selling ourselves is real world situations. Ya know, like what do other people think of B&C. Take these little cheesecake bars, for instance. Sure, they are tangy, deliciously rich, and full of fresh blueberries. But are they good? I mean, sure they look great, but how do they taste? Well, I am not exactly sure I can give an honest opinion. Usually, I have several pieces when L makes a new dessert and give a full report on tastiness, and its worthiness to make it on the site. But, not this time. I was able to taste one small piece before we left for the BBQ that these were an intended contribution. By the time dinner was done, every bar was either a pile of crumbs, or had been very loudly spoken for. This would not have been such an awful thing had I not come home to find that my secret stash (there is always a secret stash) had also been wiped out, by Grandma and the smallest child. So, now what? Can I really tell you how good they were, having only eaten one little bar? I do remember it being quite delicious, but is that enough for you to believe me? Or, does it take the masses? Would it be better if I said "These bars are loved by everyone! Octogenarians, little boys, jaded food blogger dudes, and moderately drunk people at BBQ partys. And we think you'll like them too!" Yeah, I think that's it.

• 2 cups graham cracker crumbs
• 6 tablespoons melted butter
• 1/4 cup sugar
• pinch of salt

• 1 8 oz package cream cheese, room temperature
• 3 oz goat cheese, room temperature
• 6 oz sour cream
• 1/2 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla 
• pinch of salt

for the blueberry syrup / topping:

• 1 pint blueberries
• 1/4 cup sugar
• 1/3 cup water
• 2 tablespoons lemon juice
• pinch of salt

 Preheat oven to 350 degrees.
Combine crust ingredients.  Push down into bottom of a 9x13 pan. Bake for five minutes or until crust is just set.  Set aside to cool.

Combine blueberries, sugar, water, and lemon juice in a small non-reactive sauce pan.  Cook over medium heat until mixture reduces into a syrup, about five minutes.  Add pinch of salt, remove from  heat and allow to cool to room temperature.  Strain syrup with a fine mesh seive, and separate fruit for topping (optional).

Cream cheeses together in stand mixer.  Scrape down sides of bowl and add sour cream and sugar.  Beat until well combined, 1-2 minutes.  Scrape down sides of bowl and add eggs, one at a time. Add vanilla and salt and mix on low until incorporated.

Pour cheesecake filling over prepared crust and smooth out with a small off-set spatula.  Using a spoon, drop dots of blueberry syrup over the top of the cheescake.  Pull the blueberry syrup through the cheesecake batter to make a swirled pattern.  You can use as much or little of the syrup as you like, I went by how it looked rather than an amount. 

Bake for 20-25 minutes or until center is just set.  Remove to a cooling rack.  Cool to room temp and then place in the fridge for at least 2-3 hours. Top with reserved fruit and additional syrup (or not) and enjoy!

** refrigerate leftover syrup and fruit.  It is delicious on ice cream, toast or to make a tasty libation!