Sunday, September 14, 2014

Chocolate Raspberry Cheesecake Bars

We ve made these bars twice and both times they were a hit with our family and guests. They make a nice presentation when placed on a serving platter. The first time they were baked and then the berries were put on and the second time the berries were baked , they both had the same appearance. I was afraid that the baked berries wouldn't look as fresh, but baking did not change the appearance.
We used a combination of raspberries, blueberries and blackberries with different berry jams. They were all great.

Chocolate Raspberry Cheesecake Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
Line an 8"X8" baking pan with foil extending over all four sides.
Brush the foil with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 C crushed chocolate wafer cookies. I used Nabisco.
3 TBS butter, melted
4 oz. cream cheese , softened.
1/3 C sour cream
1/4 C granulated sugar
1 egg
1 TBS Raspberry Liqueur
1 tsp cornstarch
1/2 tsp grated lemon peel
1 C of Fresh Raspberries
Seedless Raspberry jam, melted.

Crust directions:
In a small bowl:
Crushed Cookies
Mix well.
Press into the bottom of the pan.

In a medium mixing bowl with an electric hand mixer:
Cream Cheese
Beat until smooth.
Sour Cream
Beat well until combined.
Scrape the sides as needed.
Egg, just until combined.
Lemon Peel
Beat on low just until combined.
Pour evenly over the crust and spread with an offset spatula.
Top with Raspberries in a grid pattern 4X4.

Bake for 25 - 35 minutes, until the center is cooked well enough for a toothpick to come out clean in the center.
Remove the pan to a rack and cool completely.
Cover with plastic wrap and refrigerate 1 hour before serving.
Use the edge of the foil to lift and remove the Bars and place on a cutting board.
Cut into bars and drizzle with melted jam just before serving.

Peace in the Kitchen!

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