Mixed Berry Cheesecake Bars*

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Mixed Berry Cheesecake Bars*
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Crust
  1. 1 1/2 cups graham cracker crumbs
  2. 1 teaspoon sugar
  3. 1/2 stick (4 Tablespoons) butter, melted
Cheesecake
  1. 1 1/2 packages (12 ounces) cream cheese, at room temperature
  2. 3/4 cup granulated sugar
  3. 3 large eggs
  4. 1/4 cup milk
  5. 2 Tablespoons cornstarch
  6. 1/2 teaspoon lemon zest
  7. 2 Tablespoons fresh lemon juice
  8. 1 teaspoon vanilla extract
  9. 1 cup fresh blueberries (more or less, as desired)
  10. 3/4 cup fresh raspberries (more or less, as desired)
Instructions
  1. There's nothing better than a good cookout for the 4th of July. Delicious food, cocktails, fun, and now... mixed berry cheesecake bars. I wanted to make a dessert for the 4th that was red, white, and blue (obviously) and when I saw the delicious berries at my grocery story I knew exactly what to make. These are super easy to make and you can make them the day before your party to save you some time. The first thing you want to do is make the crust. In a bowl combine the graham cracker crumbs, sugar, and melted butter. Add the mixture to a greased aluminum foil lined 8x8 pan and firmly pat the crumbs down so it is an even layer and set aside. In another bowl beat the cream cheese and sugar with an electric mixer until smooth. To the cream cheese mixture add the eggs, lemon zest, lemon juice, and vanilla extract and mix together until smooth again. In another small bowl whisk together the cornstarch and cream until the cornstarch has dissolved. If you skip this step you will have clumps of cornstarch and a runny cheesecake which is not what you want! Give the mixture once last stir and pour the batter into the pan. To the top of the batter add the fresh blueberries and raspberries. Put the cheesecake in the oven and let cook for 35-37 minutes. If the top is browning I like to gently lay a piece of aluminum foil on the top to prevent it from browning anymore. Once the cheesecake is done cooking take it out and let it cool completely. If you try and cut the cheesecake before it is cool it might not be set up enough and run. Once again, not what you want! To ensure it's cool I like to put it in the fridge for a little after it is at room temperature. To cut the bars take a large knife and cut into squares, wiping the knife with a wet towel in between every cut so that it doesn't get messy. Put on a platter and you're ready for a delicious red, white, and blue dessert for the 4th of July or any time of the year. Enjoy!
Everyday Gourmet with Blakely http://gourmetwithblakely.com/

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Mixed Berry Cheesecake Bars*

5 Comments

  1. NotABimbo
    NotABimboReply
    July 3, 2015 at 8:58 pm

    I am in the process of making these for a 4th of July party and I just realized I can’t find the baking temperature. But, I found your Youtube video. 🙂 I made them last year too. :p

    • admin
      adminReply
      July 6, 2015 at 3:01 pm

      Yay! I’m glad that you liked them so much you made them again. Hope you had a great 4th!

  2. May 14, 2015 at 4:44 pm

    […] photo source  […]

  3. NotABimbo
    NotABimboReply
    July 15, 2014 at 12:27 pm

    I left the same message on your Youtube channel. Don’t know which of these you check regularly. I’m interested in making this with a shortbread crust. Sort of curious if you have any recommendations. Suggestions? I suppose I would use the same amount of flour as graham crackers? Then back into how much butter and sugar I would need from a shortbread recipe?

    • admin
      July 16, 2014 at 5:20 am

      That sounds delicious. I would love to hear how they turn out! It’s always fun trying out recipes with a different twist. I would switch out the graham cracker for the shortbread using the same measurements for everything. Let me know how it was! I might have to try it this way next time. :)

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