16 whole graham crackers, crushed
1/4 cup fimly packed dark brown sugar
1/4 t kosher salt
1/2 cup unsalted butter, melted
1 t vanilla extract
1/4 cup water
1 T unflavored gelatin
2 x 8 oz. packages cream cheese, softened
14 oz. can sweetened condensed milk
1 T lemon zest
1 T fresh lemon juice
2 cups fresh blueberries
1/4 cup lemon curd
[how to make]
*Line a 9" square baking pan with plastic wrap, letting excess extend over sides of pan.
*Mix together graham cracker crumbs, brown sugar, and salt in a medium bowl.
*Add melted butter and vanilla, stirring until moistened.
*Using a measuring cup, press mixture into bottom of prepared pan.
*Freeze while preparing filling.
*Place 1/4 cup water in a small saucepan.
*Sprinkle gelatin over water, and let stand for 10 minutes.
*Heat over low heat, stirring constantly, until gelatin is dissolved. Set aside.
*Place cream cheese, condensed milk, and lemon zest and juice in the container of a blender; blend until cobined and smooth.
*Add blueberries and blend until uniform in color. (Some blueberry bits will remain.)
*With blender running, add warm gelatin mixture, blending until well combined.
*Pour filling o ver prepared crust.
*Place lemon curd in a plastic piping bag, and cut off tip.
*Pipe lemon curd in thin lines over filling.
*Using a wooden pick, swirl lemon cur.
*Refrigerate for at least 4 hours or overnight.
*Using excess plastic as handles, remove cheesecake from pan, and cut into bars.
Note: I found this recipe in "Cuisine at Home" magazine.
Labels: bar dessert recipe, blueberry bar recipe, cheesecake bar recipe
2 cups all purpose flour
1/4 cup granulated sugar
1/2 t salt
3/4 cup butter, softened
1/3 cup light corn syrup
2 x 8oz cream cheese, softened
3 large eggs
1 cup light corn surup
2 t vanilla
3/4 cup berry jam of your choice
powdered sugar, if desired
>how to make<
*Heat oven to 375 degrees.
*Grease bottom and sides of rectangular pan, 13"x 9"x 2", with shortening.
*Beat flour, granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms.
*Press evenly in pan.
*Beat cream cheese in medium bowl until smooth.
*Beat in eggs until well blended.
*Beat in 1 cup corn syrup and the vanilla until smooth.
*Pour over dough.
*Bake 35 to 40 minutes or until edges are light golden brown and filling as set.
*Stir jam; spread over hot bars.
*Refrigerate at least 3 hours until chilled.
*Cut into 2"x 1 1/2"bars.
*Sprinkle with powdered sugar just before serving.
*Refrigerate any remaining bars.
-makes 36 bars-
Labels: cheesecake bar recipe, cheesecake recipe, Elderberry Cheesecake Bar recipe
9 whole graham crackers, broken up
1/4 cup plus 2/3 cup sugar
1/4 cup chilled unsalted butter, diced
6 1/2 t instant espresso powder, divided
1 T plus 1 cup chilled heavy shipping cream
1 t vanilla extract
2 8 oz packages cream cheese, room temperature
1 large egg
>how to make<
*Preheat oven to 350 degrees.
*Butter 11"x7"x1 1/2" metal baking pan.
*Grind graham crackers with 1/4 cup sugar in processor to small crumbs.
*Add 1/4 cup butter and 1 1/2 t espresso powder.
*Blend until crumbs are moist and stick together.
*Transfer 1/2 cup crumb mixture to pie dish for crumb topping.
*Press remaining mixture onto bottom of prepared metal baking pan.
*Bake crumbs in pan and pie dish until golden, 10 minutes.
*Meanwhile, stir remaining 5 t espresso powder, 1 T cream, and vanilla in small bowl until foffee dissolves.
*Beat cream cheese in large bowl until smoooth.
*Add 2/3 cup sugar and beat to blend.
*Beat in coffee mixture, then egg.
*Spread filling evenly over crust in metal baking pan.
*Bake until set, about 25 minutes.
*Chill uncovered until cold and firm, at least 2 hours and up to 1 day.
*Beat 1 cup cream in medium bowl until firm peaks form.
*Cut cheesecake lenghthwise into 3 strips; cut each strip into 5 bars.
*Transfer bars to platter.
*Dollop whipped cream stop each bar.
*Sprinkle with crisp crumb mixture from pie dish.
-makes 15-
Note: This recipe cake from BONAPPETIT.COM.
Labels: cappuccino cheese cake recipe, cheesecake bar recipe
