Lemon Raspberry Cheesecake Bars Food

RASPBERRY-LEMON CHEESECAKE BARS

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
• Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.
• Bake 35 to 40 min. or until center is almost set. Cool completely.
• Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.

LEMON-RASPBERRY CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, allowing some to extend over the edges. Spray foil with cooking spray to keep the filling from sticking to the sides. You'll use the overhang to lift the bars from the pan to cut them.
• Process flour, brown sugar, and salt in the bowl of a food processor until blended. Add cold butter chunks and process until mixture resembles coarse cornmeal. Pour crust mixture into the prepared pan, shake it a bit to help even out the mixture, and press down gently with fingertips. Use a smaller pan, such as 8x8-inch, to press down the entire surface so the crust is smooth and tight.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool for 5 minutes.
• While the crust cools, heat jam in a microwave-safe bowl in a microwave just until warm, 30 to 60 seconds; stir until smooth.
• Beat cream cheese with an electric stand mixer for 1 minute; add sugar and flour and beat until well blended. With mixture running, add egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
• Spread jam evenly over the cooled crust. Place raspberries, cut-side down, evenly over jam. Pour cream cheese mixture over berries and gently smooth mixture until it covers the entire pan.
• Bake in the preheated oven just until set, 25 to 30 minutes. Cool for 1 hour at room temperature, then place in the refrigerator to cool for another 2 hours.
• Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.

RASPBERRY-LEMON CHEESECAKE

Steps:

• Preheat oven to 325°F with oven rack in middle of oven. Lightly coat a 9-inch springform pan with cooking spray. Stir together graham cracker crumbs, almonds, and 3 tablespoons of the sugar in a medium bowl until well blended. Stir in melted butter until mixture is thoroughly combined. Press mixture into bottom and 1 1/2 inches up sides of prepared pan. Bake in preheated oven until lightly browned, 7 to 8 minutes. Cool crust completely in pan on a wire rack, about 20 minutes.
• Microwave raspberry jam in a microwavable bowl on HIGH for 15 seconds; remove and stir. (This will loosen up the jam, making it easier to swirl into batter.) Set aside to cool to room temperature, about 15 minutes.
• Double wrap outside of springform pan with heavy-duty aluminum foil, making sure to come completely up sides of pan. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add remaining 1 1/2 cups sugar, and beat until smooth, about 1 minute. Add eggs, 1 at a time, beating just until incorporated after each addition. Add lemon zest and juice, and beat on low speed just until combined. Beat in heavy cream, vanilla extract, and almond extract on low speed just until combined, about 1 minute. Pour cheesecake batter over crust in prepared pan.
• Dollop raspberry jam over cheesecake batter using a teaspoon, and swirl jam into batter using a wooden pick or tip of a paring knife.
• Place springform pan in a large roasting pan. Place roasting pan in middle of oven, and pour hot water into roasting pan to come halfway up sides of springform pan. Bake at 325°F until center is slightly jiggly, about 1 hour and 10 minutes to 1 hour and 20 minutes. Turn oven off; open oven door partially (about 4 inches), and let cheesecake stand in open oven for 1 hour. Remove cheesecake from oven, and remove aluminum foil. Place on a wire rack, and gently run a paring knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on wire rack, about 2 hours. Cover and refrigerate cheesecake at least 8 hours or up to 24 hours before serving. Remove sides of pan, and serve.

RASPBERRY LEMON BARS

Steps:

• Preheat the oven to 350°F and spray a 9- inch square pan with nonstick cooking spray.
• Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms.
• Press evenly into the prepared pan.
• Chill for 10 minutes.
• Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes.
• Combine all the ingredients for the lemon topping in a bowl and whisk until blended.
• Spread the raspberry preserved evenly over the baked crust.
• Pour the lemon topping over the raspberry layer.
• Place in the preheated oven and bake for 20-25 minutes.
• Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set.
• Transfer the pan to a wire rack and let cool completely.
• Refrigerate for at least 1 1/2 hours before cutting.
• Store at room temperature, or in the refrigerator if you prefer chilled squares.

LEMON AND RASPBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 350 F. Greese a pyrex with butter and set aside.
• Crush Nilla Wafers into tiny crumbs - use a food processor or put cookies in a baggie and crush with a rolling pin or anything you have to pulverize them.
• Melt 5 tbsp. of butter and mix together with the crumbs in a medium sized bowl until fully incorporated.
• Pour crumb mixture evenly into a 15x10 inch pyrex, then press with a spatula to pat it tightly down. Bake for 10 minutes, then set aside.
• Beat together sugar and cream cheese, then add eggs, milk, lemon juice and vanilla. Mix till everything is perfectly smooth. Spread evenly over cooked crust.
• Blend raspberries in a food processor or blender, then press through a mesh strainer into a bowl to remove any seeds or solids from your puree. Mix the raspberry liquid with 2 tbsp. of sugar. Once sugar is dissolved, dot the cheesecake mixture with little circles of raspberry, then use a toothpick to mix the puree in circles and squiggles until you have a lovely marble pattern.
• Bake for 40-45 minutes until the edges are slightly brown and the center is a little soft. Cool on a baking rack, then refrigerate for 3-4 hours before cutting into squares.