Raspberry Cheesecake Bars Recipe
Ingredients
| CRUST | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Butter margarine | 1/2 Cup (16 tbs), softened | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Cream cheese package | 1 , softened (FILLING) | |
| Sugar | 1/2 Cup (16 tbs) (FILLING) | |
| Almond extract | 1/2 Teaspoon (FILLING) | |
| Egg | 1 (FILLING) | |
| Seedless red raspberry jam - 4 tbsp | ||
Directions
GETTING READY
1. Preheat oven to 350°F; spray cooking spray on a 9" square baking pan
MAKING
2. In a large bowl, mix half a cup of sugar and the butter till well blended, blend flour into it and press this mixture into the bottom of the pan; bake for almost twenty minutes
3. In a large bowl, beat all the filling ingredients together with an electric mixer abd pour it over the partially baked crust
4. In a small bowl, stir two tablespoons of jam till soft and spoon it over the cream cheese mixture and swirl on top of the filling with the tip of a spoon
5. Bake for another fifteen to twenty minutes, allowing it to cool for half an hour; stir the remaining two tablespoons of jam till smooth as well and spread it over the cooled bars, refrigerating them for half an hour
SERVING
6. Serve as required
1. Preheat oven to 350°F; spray cooking spray on a 9" square baking pan
MAKING
2. In a large bowl, mix half a cup of sugar and the butter till well blended, blend flour into it and press this mixture into the bottom of the pan; bake for almost twenty minutes
3. In a large bowl, beat all the filling ingredients together with an electric mixer abd pour it over the partially baked crust
4. In a small bowl, stir two tablespoons of jam till soft and spoon it over the cream cheese mixture and swirl on top of the filling with the tip of a spoon
5. Bake for another fifteen to twenty minutes, allowing it to cool for half an hour; stir the remaining two tablespoons of jam till smooth as well and spread it over the cooled bars, refrigerating them for half an hour
SERVING
6. Serve as required
Chef
