RED WHITE AND BLUE BAR RECIPES

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RED, WHITE, AND BLUE CHEESECAKE BARS RECIPE | SOUTHERN LIVING



Red, White, and Blue Cheesecake Bars Recipe | Southern Living image

Want to be the star of the summer potluck? Make a batch of these crowd-pleasing cookie bars up to two days in advance.

Provided by Deb Wise

Categories     Cookies

Total Time 6 hours 10 minutes

Yield Serves 24

Number Of Ingredients 14

2 (6.75-oz.) pkg.s crisp, sweet cookies (such as Pepperidge Farm Bordeaux cookies)
1/4 cup salted butter, melted
1 cup fresh or frozen raspberries (about 5 oz.)
3/4 cup plus 2 Tbsp. granulated sugar, divided
2 tablespoons water, divided
1 cup fresh or frozen blueberries (about 5 1/2 oz.)
3 (8-oz.) pkg.s cream cheese, softened
1/4 teaspoon salt
2 large egg whites
1 large egg
1/4 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons fresh lemon juice (from 1 lemon)
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°F. Process cookies in a food processor until finely ground, about 1 minute. Drizzle melted butter over cookie crumbs; pulse until well combined, 3 to 4 times. Press crumb mixture onto bottom of a parchment paper-lined, 13- x 9-inch baking dish. Bake in preheated oven until lightly browned, about 10 minutes. Cool completely, about 30 minutes. Reduce oven temperature to 325°F.
  • Meanwhile, combine raspberries and 1 tablespoon each of the sugar and water in a small saucepan over medium. Bring to a boil, and cook, stirring frequently to mash raspberries, until thickened, 6 to 8 minutes. Place raspberry mixture in a fine wire-mesh strainer over a bowl; press mixture until there are about 3 tablespoons raspberry puree in bowl. Discard solids in strainer. Cool puree completely. Repeat procedure with blueberries, 1 tablespoon sugar, and remaining 1 tablespoon water.
  • Beat softened cream cheese, salt, and remaining 3/4 cup sugar with an electric mixer on medium-low speed until smooth, 1 to 2 minutes. Add egg whites and egg, 1 at a time, beating well after each addition. Add sour cream, all-purpose flour, fresh lemon juice, and vanilla extract, and beat at low speed until smooth, 1 to 2 minutes. Pour batter into prepared baking dish; smooth top.
  • Drop level teaspoonfuls of raspberry and blueberry purees all over top of batter; gently swirl with a knife.
  • Bake at 325°F until cheesecake is almost set (center will still jiggle slightly when dish is touched), 25 to 28 minutes. Run a knife or offset spatula around edge of dish to loosen sides of cheesecake. Cool on wire rack at room temperature 1 hour. Cover and chill 4 hours or overnight. Cut into bars.

RED, WHITE & BLUE CHEESECAKE BARS RECIPE: HOW TO MAKE IT



Red, White & Blue Cheesecake Bars Recipe: How to Make It image

I’ve tried “light” cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. —Katie Farrell, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 1 dozen.

Number Of Ingredients 11

1 graham cracker crust (9 inches)
3/4 cup 2% cottage cheese
1 package (8 ounces) reduced-fat cream cheese
Sugar substitute blend equivalent to 1 cup sugar
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 large egg whites, room temperature
1 large egg, room temperature
1/3 cup reduced-sugar strawberry preserves
1/2 cup fresh blueberries

Steps:

  • Preheat oven to 375°. Line an 8-in. square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan. , Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust., Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries., Bake 25-30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold., Lifting with foil, remove cheesecake from pan. Cut into 12 bars.

Nutrition Facts : Calories 193 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 226mg sodium, CarbohydrateContent 31g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 5g protein. Diabetic Exchanges 2 starch

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