America's Birthday Bar Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving an overhang on two sides for easy removal; lightly grease the parchment.

In a medium bowl, whisk together 2 cups flour, 3/4 cup granulated sugar and 1/4 teaspoon salt until evenly combined.

Cut 1/2 cup cold cubed unsalted butter into the dry ingredients using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with some pea-size bits remaining.

Add 1 egg yolk and 1 teaspoon vanilla extract. Stir until the dough just comes together. If too dry, add 1/2 teaspoon cold water; if too sticky, add a tablespoon of flour.

Press two-thirds of the dough evenly into the bottom of the prepared pan to form a compact crust. Reserve the remaining third of dough in the refrigerator for topping. Bake the crust for 12–15 minutes, until edges are lightly golden. Remove from oven and let cool while you make the cheesecake layer.

Reduce oven temperature to 325°F (160°C) after baking crust (if necessary). In a large bowl using a hand mixer or stand mixer fitted with a paddle, beat 16 oz room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes.

Add 3/4 cup granulated sugar and 1/4 teaspoon salt; beat until combined and slightly fluffy, scraping the bowl as needed.

Add 2 large eggs one at a time, beating on low speed after each until just incorporated. Do not overmix to avoid incorporating too much air.

Mix in 1/2 cup sour cream, 1 teaspoon vanilla extract and 1 teaspoon fresh lemon juice until smooth and homogenous.

Pour the cheesecake batter evenly over the warm (but not hot) pre-baked cookie crust, smoothing the top with a spatula.

Make blueberry compote: In a small saucepan over medium heat, combine 1 cup blueberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Cook, stirring occasionally, until berries release juices and mixture begins to simmer, about 4–5 minutes.

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Stir the slurry into the simmering blueberries and cook 1 minute more until the mixture thickens. Remove from heat and cool for 5–10 minutes (it should be warm but not piping hot).

Spoon small dollops of the blueberry compote over the cheesecake batter in the pan (about 8–10 spots). Use a thin knife or skewer to drag through the dollops to create a swirl pattern, being careful not to overmix so the swirls remain visible.

Gently warm 3/4 cup jam with 1/2 tablespoon lemon juice in the microwave or a small saucepan until loosened (10–15 seconds in microwave or low heat on stove). Stir to smooth.

Drop a few spoonfuls of the warmed jam across the top of the cheesecake batter (between and around the blueberry swirls). Use the tip of a knife or skewer to create small design elements or additional gentle swirls so red and blue remain distinct but decorative.

Bake at 325°F (160°C) for 25–30 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Do not overbake; the bars will firm as they cool.

Turn off the oven and prop the oven door open with a wooden spoon; let the bars cool in the oven for 20 minutes to reduce cracking. Remove the pan and allow to cool to room temperature on a wire rack, then refrigerate for at least 3 hours or preferably overnight to fully set.

If using, melt 1/2 cup white chocolate chips with 1 teaspoon oil or butter in 20–30 second intervals in the microwave, stirring between bursts until smooth. Drizzle over the chilled bars using a spoon or piping bag.

Remove the set bars from the pan using the parchment overhang. Cut into 12 equal bars. Top each bar with a few fresh blueberries and raspberries or sliced strawberries arranged in a festive pattern. Dust lightly with 1 tablespoon powdered sugar if desired.

Store leftover bars refrigerated in an airtight container for up to 4 days or freeze for up to 1 month (wrap individually).