Gluten Free Raspberry Cheesecake Bars Food

GLUTEN-FREE RASPBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, place cake mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like coarse crumbs. Reserve 1 cup crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, granulated sugar, vanilla and egg with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked crust. Spoon raspberry jam evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with almonds.
• Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate until cooled completely, about 2 hours.
• In small bowl, mix powdered sugar and enough water for desired drizzling consistency; drizzle over bars. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

RASPBERRY CHEESECAKE TRIFLE (GLUTEN FREE)

Steps:

• In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add 1 cup of white sugar and set aside.
• In a medium bowl, beat cream cheese and remaining white sugar.
• Beat in roughly 4 tbsp of the juice from the thawed raspberries. You may adjust this according to your desired consistency and colour.
• Fold in 2 cups of the whipped cream from step #1. Set aside.
• Slice the white cake into thin strips.
• Assemble in a large clear bowl or trifle dish in the following manner: 1/2 the cake pieces, 1/2 the raspberries, 1/2 the raspberry cream cheese mixture, 1/2 the whipped cream. Repeat layers.
• Cover with plastic wrap and chill overnight.

NO-BAKE RASPBERRY CHEESCAKE (CAN BE GLUTEN-FREE)

Steps:

• Spray and line a 20 cm springform round pan.
• Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter. Or you may add a small amount of water.
• Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
• Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool. Do not allow to set.
• Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
• Add the gelatine mixture and the lemon juice. Beat.
• Fold in the 200 grams of berries.
• Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
• Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
• Combine the cornflour/cornstarch and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
• Spread the berry topping over the cooled cheesecake. Spread evenly.Return the cheesecake to the fridge to set.
• Cheesecakes generally require at least 4 hours to set fully or leave overnight.