|I love cheesecake bars. I first made them for the Secret Recipe Club, Reeses Cheesecake Brownie Bars and they were amazing. These weren't as easy for me. I got the recipe from a local food blog I read, Eating Our Words. I of course had to convert them from low-fat to full fat, isn't that the point of dessert? The recipe instructions were very basic and I am a not an experienced cheesecake maker. I originally added all the ingredients at once per the instructions and boy it was a mess. So after some troubleshooting involving a strainer, a food processor and a giant mess, I got it straightened out. The tartness of the blueberries and raspberries are the perfect foil to the rich and creamy cheesecake.|
1 ½ cups graham cracker crumbs
4 tablespoons butter, melted
12 ounces cream cheese, softened
¾ cup granulated sugar
¼ cup milk
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
3 large eggs
1 cup fresh raspberries (more or less, as desired)
¾ cup fresh blueberries (more or less, as desired)
Preheat oven to 350°F. Line an 8x8-inch pan with aluminum foil. Spray lightly with cooking spray. In a small bowl, mix crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.
Whip the cream cheese with an electric mixer until smooth. Add the sugar, milk, cornstarch and lemon juice. Beat until smooth. Add the eggs one at a time, beating until smooth after each addition. Pour the cream cheese mixture on top of the crumb crust. Scatter raspberries and blueberries on top. Bake 35 to 40 minutes, or until touch to center feels slightly firm and set.
Cool completely before cutting. Use foil to lift cheesecake out of pan and onto a cutting board. Use a thin, sharp knife to cut into clean-looking bars (wiping blade clean with a paper towel between cuts). Refrigerate until ready to serve.
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