olga_d_ont
Well-known member
RASPBERRY CHEESECAKE BARS
This is a wonderful tasting cheesecake. Very easy to make and serve. No water bath is required, you don’t need a springform pan, and you end up with pretty squares. Blueberries or blackberries may be substituted for the raspberries if you like. Instead of cream cheese I used Ricotta cheese. I used the full fat ricotta cheese sold in packages. If you can’t find this cheese then use the one in the container which has more moisture in it and drain it in a sieve. The crust is so delicious, it tastes like shortbread. Fifteen minutes before cake was done I added a can of cherry pie filling on top and continued baking until cheesecake was done. Yummy!
CRUST:
1 cup unbleached all purpose flour
1/3 cup confectioners’ sugar
2 tablespoons cornstarch
¼ teaspoon salt
7 tablespoons unsalted butter, chilled and cut into 12 pieces
RASPBERRY FILLING:
1 pound cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup fresh raspberries or 1 cup frozen whole raspberries, thawed and patted dry with paper towel
Preheat the oven to 350 degrees. Adjust the oven rack to the bottom third of the oven. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least 1 inch over hanging the top of the pan on all sides. I did not do this I just lined the bottom with parchment paper because I like to leave this cheesecake in the pan.
MAKE THE CRUST: Combine the flour, confectioners’ sugar, cornstarch, and salt in a medium mixing bowl. With an electric mixer, mix on low speed to combine. Add the butter and mix on low speed until the ingredients just begin to come together in clumps. I did this for a few minutes and then just used my fingers for the dough to come together. Sprinkle this mixture across the bottom of the baking pan and press it with your fingertips into an even layer. This may seem like a lot of dough, don’t worry you want this cookie crust, it is delicious.
Place the pan in the freezer for 15 minutes and then bake the crust until it is light golden, 10 to 22 minutes. Remove the pan from the oven, reduce the oven temperature to 325 degrees, and let the crust cool until just warm to the touch.
MAKE THE FILLING: Combine the cream cheese and granulated sugar in a large mixing bowl. With an electric mixer on medium high speed, beat the mixture until very smooth. Add the eggs and vanilla and beat again until smooth.
Pour the filling on top of the warm crust. Smooth the top with a rubber spatula. Scatter the berries over the top of the filling. Bake until the filling is just set in the center, 50 to 55 minutes. Let the pan cool completely on a wire rack. Refrigerate until the bars are completely chilled, at least 3 hours.
Grasping the overhanging foil on either side of the pan, lift the foil from the pan onto a cutting board. Cut 16 squares.
Raspberry Cheesecake Bars will keep in the refrigerator in an airtight container for up to 2 days.
Mom’s Big Book of Baking
This is a wonderful tasting cheesecake. Very easy to make and serve. No water bath is required, you don’t need a springform pan, and you end up with pretty squares. Blueberries or blackberries may be substituted for the raspberries if you like. Instead of cream cheese I used Ricotta cheese. I used the full fat ricotta cheese sold in packages. If you can’t find this cheese then use the one in the container which has more moisture in it and drain it in a sieve. The crust is so delicious, it tastes like shortbread. Fifteen minutes before cake was done I added a can of cherry pie filling on top and continued baking until cheesecake was done. Yummy!
CRUST:
1 cup unbleached all purpose flour
1/3 cup confectioners’ sugar
2 tablespoons cornstarch
¼ teaspoon salt
7 tablespoons unsalted butter, chilled and cut into 12 pieces
RASPBERRY FILLING:
1 pound cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup fresh raspberries or 1 cup frozen whole raspberries, thawed and patted dry with paper towel
Preheat the oven to 350 degrees. Adjust the oven rack to the bottom third of the oven. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least 1 inch over hanging the top of the pan on all sides. I did not do this I just lined the bottom with parchment paper because I like to leave this cheesecake in the pan.
MAKE THE CRUST: Combine the flour, confectioners’ sugar, cornstarch, and salt in a medium mixing bowl. With an electric mixer, mix on low speed to combine. Add the butter and mix on low speed until the ingredients just begin to come together in clumps. I did this for a few minutes and then just used my fingers for the dough to come together. Sprinkle this mixture across the bottom of the baking pan and press it with your fingertips into an even layer. This may seem like a lot of dough, don’t worry you want this cookie crust, it is delicious.
Place the pan in the freezer for 15 minutes and then bake the crust until it is light golden, 10 to 22 minutes. Remove the pan from the oven, reduce the oven temperature to 325 degrees, and let the crust cool until just warm to the touch.
MAKE THE FILLING: Combine the cream cheese and granulated sugar in a large mixing bowl. With an electric mixer on medium high speed, beat the mixture until very smooth. Add the eggs and vanilla and beat again until smooth.
Pour the filling on top of the warm crust. Smooth the top with a rubber spatula. Scatter the berries over the top of the filling. Bake until the filling is just set in the center, 50 to 55 minutes. Let the pan cool completely on a wire rack. Refrigerate until the bars are completely chilled, at least 3 hours.
Grasping the overhanging foil on either side of the pan, lift the foil from the pan onto a cutting board. Cut 16 squares.
Raspberry Cheesecake Bars will keep in the refrigerator in an airtight container for up to 2 days.
Mom’s Big Book of Baking
Raspberry Cheesecake Bars
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