Chiky asked:
It sounds like something really yummy but I can’t find a recipie (preferably simple) to make them. I want to try them for gifts for the holidays but I just can’t find a recipie. If you have a site for a recipie or the recipie itself, would you mind sharing it with me? I would be oh so appreciative! All answers are welcome! Thanks!
Dorothy
It sounds like something really yummy but I can’t find a recipie (preferably simple) to make them. I want to try them for gifts for the holidays but I just can’t find a recipie. If you have a site for a recipie or the recipie itself, would you mind sharing it with me? I would be oh so appreciative! All answers are welcome! Thanks!
Dorothy
Janet
LEMON RASPBERRY CHEESECAKE BARS
1 (12 oz.) jar seedless red raspberry jam
CRUST:
1 c. all purpose flour
1 c. finely chopped pecans
1/3 c. firmly packed brown sugar
1/4 tsp. cinnamon
1/4 tsp. salt
1/3 c. butter, melted
CHEESECAKE:
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. granulated sugar
1/2 tsp. vanilla extract
1/2 tsp. grated lemon peel
3 lg. eggs
TOPPING:
1 1/2 c. sour cream
3 tbsp. granulated sugar
1 tsp. vanilla extract
Preheat oven to 350 degrees. Grease 13″x9″ baking pan.
CRUST: Mix dry ingredients in bowl. Gradually pour in butter, tossing with a fork until mixture is moistened. Pat mixture evenly into prepared pan. Bake 15 minutes Cool 5 minutes.
Stir red raspberry jam until smooth. Spread 3/4 cup jam on bottom of cool crust.
CHEESECAKE: Beat cream cheese, sugar, vanilla and lemon peel in mixer bowl until smooth. Add eggs one at a time, beating well after each addition. Pour over jam and spread with spatula. Bake 25 minutes. Cool 5 minutes.
TOPPING: Stir all ingredients in bowl until smooth. Spread evenly over cheese.
Warm remaining jam in saucepan over medium heat. Carefully pour into plastic storage bag; snip off one end. Pipe jam in thin stream on top in swirl pattern. Bake 5 to 7 minutes more. Cool completely on wire rack.
Refrigerate at least 1 hour or overnight.
Cut into 1 1/2″ x 1″ bars. Makes 6 dozen.
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Willie
Raspberry Cheesecake Recipe
Ingredients
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
3 tablespoons sugar
Filling:
8 ounces cream cheese, softened
3/4 cup sifted powdered sugar
1 teaspoon vanilla extract (optional)
1 1/2 cups whipped topping
Sauce:
1 cup sugar
1 cup water
3 tablespoons cornstarch
3 tablespoons raspberry gelatin
2 cups fresh or frozen raspberries
Instructions
Crust:
Preheat oven to 350 degrees. Mix all ingredients together in a bowl and press in a 7-by-11-inch baking dish. Bake 8 to 10 minutes and cool.
Filling:
Using an electric mixer, whip cream cheese in a bowl. Mix in powdered sugar and vanilla, if desired. Fold in whipped topping. Spread on top of cooled crust. Put in refrigerator.
Sauce:
In a saucepan, cook sugar, water, and cornstarch until thick and clear. Remove from heat and add gelatin. Stir until dissolved. When cool, add fresh raspberries. (If raspberries are frozen, add to sauce before it cools.) Spread raspberry mixture on top of cream cheese layer and refrigerate until top layer is thick. Serves 8 to 10.
(*-*)
Oscar
Ingredients
1 1/2 cups all-purpose flour
3/4 teaspoon salt
3 1/2 tablespoons butter, melted
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract, divided
3 large eggs
1/2 cup granulated sugar
1/2 cup light sour cream
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 (8-ounce) package cream cheese
Cooking spray
1 1/2 cups fresh raspberries
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk.
Combine butter, brown sugar, 1 teaspoon vanilla, and eggs in a medium bowl, stirring with a whisk until smooth. Add flour mixture to butter mixture; stir just until moist.
Place 1/2 teaspoon vanilla, granulated sugar, and next 4 ingredients (through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.
Line a 13 x 9-inch baking pan with foil that extends 1 inch beyond sides; coat foil with cooking spray. Spread half of batter into pan. Pour cream cheese mixture over batter in pan, and spread evenly over batter. Sprinkle with raspberries. Drop remaining batter by tablespoonfuls over raspberries. Swirl batter, cream cheese mixture, and raspberries together with a knife.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack. Remove from pan by lifting foil. Remove foil; cut into 30 bar cookies.
Yield
30 servings