Categories: Cookie Bars- Fruit Bars- Brownies
Ingredients
- Swirl:
- 6 oz. fresh raspberries
- 2 Tbsp. sugar
- 1 tsp. finely grated lemon zest
- Crust:
- 1/2 cup flour
- 1/4 cup sugar
- 4 Tbsp. unsalted butter
- 1/4 tsp. salt
- 1/2 cup sliced almonds, toasted
- Filling:
- 8 oz. cream cheese, softened
- 6 Tbsp. sugar
- 1/4 cup heavy cream
- 1 egg
- 1 egg yolk
- 1/2 tsp. vanilla extract
- 1/4 tsp. almond extract
Directions
-
For swirl, combine berries, sugar and zest in a medium saucepan set over medium heat. Cook until berries collapse, about 5 minutes. Press through a medium- mesh sieve, discard seeds. Chill.
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For crust: measure flour, sugar, butter and salt into food processor. Pulse to damp clumps. Add toasted almonds and pulse a few times. Press mixture firmly into the bottom of an 8-inch square baking pan lined with parchment paper (leave some overhang). Bakes at 350 degrees until tan and fragrant, about 18 minutes. Cool.
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For Filling, measure all ingredients into the food processor and swirl smooth. Spread over crust.
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Pour raspberry puree in stripes over the cheesecake batter. Use a fork to swirl pink into white.
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Bake at 350 until wiggly in the center, about 25 minutes. Cool. Chill. Grasp parchment and pull cheesecake out of pan. Cur into 12 bars.