Okay, funny story. Remember this recipe? Well, I wanted to make it for Thanksgiving, so I found it in the cookbook and made it, the whole time thinking something was a bit different. Turns out it was a different Raspberry Cheesecake Bar recipe. I have no pictures because I thought I was making a recipe I'd already made. It's not very different. I liked the other recipe better but I also used the wrong size pan for this one! Anyway, I wanted to give you the option to try BOTH recipes and compare them yourselves!
Ingredients:
2 cups flour
1/4 cup sugar
1/2 tsp salt
3/4 cup stick butter, softened
1/3 cup light corn syrup
2 packages (8 oz each) cream cheese, softened
3 large eggs
1 cup light corn syrup
2 tsp vanilla
3/4 cup raspberry jam
Powdered sugar, if desired
Heat oven to 375. Grease bottom and sides of rectangular pan, 13x9, with shortening.
Beat flour, 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 35-40 minutes or until edges are light golden brown and filling is set. Stir jam; spread over hot bars. Refrigerate at least 3 hours until chilled.
Cut into bars. Sprinkle with powdered sugar if you wish. Refrigerate any remaining bars.
What I did differently from the recipe:
I used a 9-in square pan instead of a 9x13 pan. It made the bars higher but I didn't have to cook them any longer.
What I'll do differently next time:
Nothing.
Verdict:
Neutral. I think I like the other recipe better although I'm not sure why. You try it and see what you think!
Showing posts with label raspberry. Show all posts
Showing posts with label raspberry. Show all posts
Sunday, November 29, 2009
Tuesday, October 27, 2009
Raspberry Cheesecake Bars
Ingredients:
CRUST
1/2 cup sugar
1/2 cup butter, softened
1 1/4 cups flour
FILLING
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 tsp almond extract
1 egg
TOPPING
4 Tbsp seedless raspberry jam
Heat oven to 350. Spray 9-inch square pan with cooking spray. In large bowl, mix 1/2 cup sugar and the butter until well blended. Stir in flour until crumbly. Press mixture in bottom of pan.
Bake 15-18 minutes or until edges are light golden brown. Meanwhile, in large bowl with electric mixer, beat filling ingredients until well blended. Remove partially baked crust from oven. Pour filling over crust. In small bowl, stir 2 Tbsp of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam onto top of filling. Don't disturb the crust.
Return to oven, bake 15-20 minutes or until filling is set. Cool 30 minutes. Stir remaining 2 Tbsp jam until smooth; spread evenly over cooled bars. Refrigerate 30 minutes. Store in refrigerator.
What I did differently from the recipe:
Nothing.
What I'll do differently next time:
Nothing. Well, maybe do a different jam for those who don't like raspberry.
Verdict:
Thumbs UP!! I had one tiny little corner and could have eaten the whole thing. My goodness, this was delicious! And so easy to make! I love cheesecake and this is something I could eat every day.
Printable version:
Ingredients:
CRUST
1/2 cup sugar
1/2 cup butter, softened
1 1/4 cups flour
FILLING
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 tsp almond extract
1 egg
TOPPING
4 Tbsp seedless raspberry jam
Heat oven to 350. Spray 9-inch square pan with cooking spray. In large bowl, mix 1/2 cup sugar and the butter until well blended. Stir in flour until crumbly. Press mixture in bottom of pan.
Bake 15-18 minutes or until edges are light golden brown. Meanwhile, in large bowl with electric mixer, beat filling ingredients until well blended. Remove partially baked crust from oven. Pour filling over crust. In small bowl, stir 2 Tbsp of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam onto top of filling. Don't disturb the crust.
Return to oven, bake 15-20 minutes or until filling is set. Cool 30 minutes. Stir remaining 2 Tbsp jam until smooth; spread evenly over cooled bars. Refrigerate 30 minutes. Store in refrigerator.
CRUST
1/2 cup sugar
1/2 cup butter, softened
1 1/4 cups flour
FILLING
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 tsp almond extract
1 egg
TOPPING
4 Tbsp seedless raspberry jam
Heat oven to 350. Spray 9-inch square pan with cooking spray. In large bowl, mix 1/2 cup sugar and the butter until well blended. Stir in flour until crumbly. Press mixture in bottom of pan.
Bake 15-18 minutes or until edges are light golden brown. Meanwhile, in large bowl with electric mixer, beat filling ingredients until well blended. Remove partially baked crust from oven. Pour filling over crust. In small bowl, stir 2 Tbsp of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam onto top of filling. Don't disturb the crust.
Return to oven, bake 15-20 minutes or until filling is set. Cool 30 minutes. Stir remaining 2 Tbsp jam until smooth; spread evenly over cooled bars. Refrigerate 30 minutes. Store in refrigerator.
What I did differently from the recipe:Nothing.
What I'll do differently next time:
Nothing. Well, maybe do a different jam for those who don't like raspberry.
Verdict:
Thumbs UP!! I had one tiny little corner and could have eaten the whole thing. My goodness, this was delicious! And so easy to make! I love cheesecake and this is something I could eat every day.
Printable version:
Ingredients:
CRUST
1/2 cup sugar
1/2 cup butter, softened
1 1/4 cups flour
FILLING
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 tsp almond extract
1 egg
TOPPING
4 Tbsp seedless raspberry jam
Heat oven to 350. Spray 9-inch square pan with cooking spray. In large bowl, mix 1/2 cup sugar and the butter until well blended. Stir in flour until crumbly. Press mixture in bottom of pan.
Bake 15-18 minutes or until edges are light golden brown. Meanwhile, in large bowl with electric mixer, beat filling ingredients until well blended. Remove partially baked crust from oven. Pour filling over crust. In small bowl, stir 2 Tbsp of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam onto top of filling. Don't disturb the crust.
Return to oven, bake 15-20 minutes or until filling is set. Cool 30 minutes. Stir remaining 2 Tbsp jam until smooth; spread evenly over cooled bars. Refrigerate 30 minutes. Store in refrigerator.
Monday, October 12, 2009
Raspberry Brownies
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 (1-oz) squares unsweetened chocolate, melted
3/4 cup flour
1 cup chopped walnuts (optional)
1/3 cup raspberry jam
Beat butter at medium speed with an electric mixer until soft and creamy; gradually add sugar, beating well. Add eggs and chocolate, mixing well. Add flour to butter mixture, mixing well; stir in walnuts.
Spoon half of batter into a greased and floured 9-inch square pan. Spread raspberry jam over batter; top with remaining batter.
Bake mixture at 350 for about 28-30 minutes.
What I did differently from the recipe:
Left out the walnuts.
What I'll do differently next time:
Leave out the walnuts.
Verdict:
Thumbs up! Super easy and really good! The only problem I had was when they were done I was scared they weren't really done because you know, the raspberry jam looks like the brownies are runny. But after taste-testing them, I was reassured they were done.
Printable version:
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 (1-oz) squares unsweetened chocolate, melted
3/4 cup flour
1 cup chopped walnuts (optional)
1/3 cup raspberry jam
Beat butter at medium speed with an electric mixer until soft and creamy; gradually add sugar, beating well. Add eggs and chocolate, mixing well. Add flour to butter mixture, mixing well; stir in walnuts.
Spoon half of batter into a greased and floured 9-inch square pan. Spread raspberry jam over batter; top with remaining batter. Bake mixture at 350 for about 28-30 minutes.
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 (1-oz) squares unsweetened chocolate, melted
3/4 cup flour
1 cup chopped walnuts (optional)
1/3 cup raspberry jam
Beat butter at medium speed with an electric mixer until soft and creamy; gradually add sugar, beating well. Add eggs and chocolate, mixing well. Add flour to butter mixture, mixing well; stir in walnuts.
Spoon half of batter into a greased and floured 9-inch square pan. Spread raspberry jam over batter; top with remaining batter.
Bake mixture at 350 for about 28-30 minutes.
What I did differently from the recipe:
Left out the walnuts.
What I'll do differently next time:
Leave out the walnuts.
Verdict:
Thumbs up! Super easy and really good! The only problem I had was when they were done I was scared they weren't really done because you know, the raspberry jam looks like the brownies are runny. But after taste-testing them, I was reassured they were done.
Printable version:
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 (1-oz) squares unsweetened chocolate, melted
3/4 cup flour
1 cup chopped walnuts (optional)
1/3 cup raspberry jam
Beat butter at medium speed with an electric mixer until soft and creamy; gradually add sugar, beating well. Add eggs and chocolate, mixing well. Add flour to butter mixture, mixing well; stir in walnuts.
Spoon half of batter into a greased and floured 9-inch square pan. Spread raspberry jam over batter; top with remaining batter. Bake mixture at 350 for about 28-30 minutes.
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