Tuesday, 26 June 2018

American Flag Cheesecake Bars

 A great make-ahead dessert for summer entertaining. Thank you My Recipes

1/2 cup whole almonds
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
3 8-oz. packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs, at room temperature
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt
80 fresh ripe blueberries (about 1 cup
1 cup seedless raspberry jelly
  • Preheat oven to 325°F. 
  • Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. 
  • Mist foil with cooking spray.
  • Make crust: Pulse almonds in a food processor until finely chopped. 
  • Add flour, brown sugar and salt, and process until well combined. 
  • Add butter and pulse just until mixture begins to come together; it should not form a ball. 
  • Press mixture evenly over bottom of prepared pan. 
  • Bake for 25 minutes, or until set. 
  • Let cool on a wire rack.
  • Make filling: With an electric mixer on medium-high speed, beat cream cheese and sugar until smooth. 
  • Scrape down sides of bowl. 
  • Reduce speed to medium-low and add eggs, one at a time, beating until just combined. 
  • Beat in lemon juice, vanilla and salt.
  • Spread cream cheese mixture evenly over crust. 
  • Tap pan on counter top 3 or 4 times to burst air bubbles in filling. 
  • Place pan on a large roasting pan and put in oven. 
  • Pour hot tap water into roasting pan until it comes up about an inch around baking pan. 
  • Bake for 40 minutes, or until filling is just set. 
  • Cool completely on a wire rack, then cover with foil 
  • Refrigerate for at least 6 hours or overnight.
  • Use foil overhang to transfer bars to a serving platter. 
  • Decorate each bar with 5 blueberries in upper left corner to resemble stars on the American flag. 
  • Place jelly in a ziplock bag, seal bag and snip off about 1/6 inch at one bottom corner. 
  • Pipe jelly in thin lines on each bar to resemble stripes on flag.
  • Lift cheesecake out of pan and onto cutting board. 
  • Heat a large sharp knife under hot water; dry knife. 
  • Trim off edges of cheesecake. 
  • Carefully cut into 16 bars, rinsing knife under hot water and drying thoroughly between each cut.

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