vrijdag 22 november 2013

Blackberry Cheesecake Bars (Kopie)


Recipe adapted by Epicurean Mom

Yields 9-12 bars

For Raspberry Puree:
9 ounces fresh raspberries, rinsed
2 teaspoons sugar
1 teaspoon juiced lemon

Add all ingredients to a small saucepan over medium heat. Cook down, stirring occasionally, until syrupy, about 10 minutes. Let cool slightly and pour mixture through a sieve. Set aside.

For Graham Cracker Base:
11 graham cracker sheets
1/4 teaspoon salt
1 tablespoon sugar
1/4 teaspoon cinnamon
5 tablespoons butter, melted plus more for greasing

Preheat oven to 325 degrees. Grease a 9 x 9 baking pan with butter. Lay parchment paper over the top of the pan, leaving a slight overhang, repeat with other side.

*Leave oven on for cheesecake bars*
Crumble graham crackers in a bowl of a food processor, pulse until mealy. Add the remaining ingredients, pulse until well combined. Pour the graham cracker mixture into the lined baking dish. Evenly and firmly pat down with the bottom of a glass. Bake for 12-15 minutes, until just set. Set aside.

For Filling:
16 ounces cream cheese, room temperature
1/2 cup sugar
2 eggs
raspberry puree
1 cup fresh blackberries, rinsed

Combine all ingredients in the bowl of food processor, process until well combined. Consistency should be very smooth. Pour into prepared graham cracker crust. Place blackberries onto filling and poke down until partially exposed or completely covered (I covered mine.)

Bake in already preheated oven for 35-45 minutes, until set and middle jiggles just slightly. Let cool for at least an hour then cool in fridge for 3 hours. Using the parchment overhang, carefully remove cheesecake from pan and cut into bars or cut into cute shapes.


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