FRESH RASPBERRY CHEESECAKE BARS
These are easy and delicious. The only drawback is having to use the oven in the middle of summer, but they're worth it.
Provided by Felix4067
Categories Cheesecake
Time 35m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Spray a 9x13-inch baking pan with cooking spray; preheat oven to 350°F.
- Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
- Combine flour and salt; add to butter mixture and stir until moist.
- In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
- Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture.
- Bake at 350F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
- Sprinkle with confectioners' sugar, let cool, and cut into bars.
FRESH RASPBERRY BARS
Make and share this Fresh Raspberry Bars recipe from Food.com.
Provided by tammarie
Categories Dessert
Time 1h10m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Line a 13x9x2 inch baking pan with a 24" sheet of aluminum foil, leaving extra foil extending over ends. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly.
- Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients from an even, cohesive dough.
- Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
- Lightly brush exposed sides of foil with some extra softened butter to keep filling from sticking. Spread jam evenly over crust.
- Sprinkle evenly with raspberries.
- With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 T flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.
- Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
- Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.
- Cut into long bars, peel foil from bottom, and transfer to cutting boards using side of a long knife or spatula. Cut into 24 squares.
- Sprinkle very lightly with powdered sugar.
RASPBERRY BARS WITH FRESH RASPBERRIES RECIPE - (4.6/5)
Provided by á-48098
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, oats, 1 cup sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-inch x 9-inch baking dish. In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. Bake at 375°F for 35 to 45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
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