Showing posts with label bars. Show all posts
Showing posts with label bars. Show all posts
Saturday, July 15, 2017
Berry Cheesecake Bars
Berry Cheesecake Bars
Whom ever invented cheesecake is simply brilliant! Completely and honestly brilliant. There are so many wonderful flavors and special additions that you can develop into a cheesecake. It can be sweet or a savory. No matter what the flavor it is always decadent and delicious. And a cheesecake is the perfect kind of cake to celebrate a special occasion - especially a 15th wedding anniversary!
I made a batch of Berry Cheesecake Bars just for todays event. I love the taste of berries and cheesecake served together so I was delighted to find this recipe which bakes berries right into the cheesecake. Instead of making a cheesecake in the traditional form using a spring form pan, this recipe is created into bars using a 9x13 pan. The crust is made out of a delicious mixture of flour, sugar, rolled oats and butter. Simple ingredients coming together to make a wonderful foundation for these bars. The filling only requires 2, 8oz. blocks of cream cheese compared to the normal 3-4 blocks in a spring form size cake. And you can choose to add in lemon juice to provide a fresh tartness to the bars or opt out of such an addition. Completely up to you! The berries that you use in this recipe can be fresh or frozen - it all depends on what is available to you and your preference.
I present to you a wonderful recipe for cheesecake bars packed with berries and full of delicious-ness. Happy 15th Camilla and Jake! Wishing you both many, many more years to come of your beautiful marriage along side an abundance of CHEESECAKES!! :-)
Berry Cheesecake Bars
(recipe from Beauty and Bedlam)
Crust ingredients:
1 1/4 cup all purpose flour
1 cup sugar
1 cup rolled oats
3/4 tsp baking powder
2/3 cup salted butter, melted
Filling ingredients:
(2) 8oz. blocks cream cheese, softened
2/3 cup sugar
2 Tbsp all purpose flour
4 eggs
1 tsp vanilla extract
2 TBSP fresh lemon juice - optional
2-4 cups mixed berries, fresh or frozen
Preheat oven to 375. Grease a 9x13 pan and set aside. Prepare crust - in a large bowl combine crust ingredients - flour, sugar, rolled oats and baking powder. Mix well all together. Pour in melted butter and carefully stir all together.
Gently press crust mixture evenly into prepared pan with a plastic baggie over your hand (the baggie prevents the mixture from sticking to your hands). Bake crust for about 15 minutes or until crust is golden brown. Cool crust for 30 minutes. Reduce oven heat to 325.
Sprinkle berries evenly over cooled crust. Make filling by beating softened cream cheese until light and creamy in a large bowl. Add in sugar and 2 Tbsp flour. Beat well all together.
Add in eggs, one at a time - beating well with each addition. Add in vanilla extract and lemon juice. Once all has been mixed well together pour filling mixture over berry layer and place into 325 oven. Bake for 40-50 minutes or until knife inserted into middle comes out clean and center feels firm to the touch.
Cool cheesecake for 2 hours before placing in refrigerator to continue to cool for at least 3 more hours. Cut into bars and serve. Enjoy!!
Happy Berry Cheesecake Bars Baking!
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Classic Cheesecake with Strawberry Puree by Making Miracles
Cookies & Creme No-Bake Cheesecake by Hapa-tite!
Creme Brulee Cheesecake Bars by Taras Multicultural Table
Easter Basket Mini Cheesecakes by Little Bit of Everything
Everyday Cheesecake by Things I Make (for Dinner)
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Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Lowfat Blackberry Cheesecake by A Kitchen Hoors Adventures
Matcha-YuzuCheesecake with a Meyer Lemon Gelée by Culinary Adventures with Camilla
Mini Churro Caramel Cheesecake by Cheese Curd In Paradise
Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair
Moms New York Cheesecake by Taste Cook Sip
Moms New York Cheesecake by Taste Cook Sip
Mudslide Cheesecake by Sew You Think You Can Cook
{No Bake} Marshmallow Cheesecake by An Affair from the Heart
No-Bake Pumpkin Cheesecake by Angels Homestead
Ricotta Cheesecake with Shortbread Crust by Living the Gourmet
Samoas cheesecakeby Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
Skinny Vanilla Bean Cheesecake by Renees Kitchen Adventures
Twix Cheesecake Brownie Torte by Making Memories With Your Kids
Available link for download
Monday, March 27, 2017
berry crumble bars
berry crumble bars
Im backkk! I know you missed me or at least my treats. Honestly, these berry crumble bars were too good not to share. Berries are the one millionth reason I love summer. When I walked into the grocery store today, I had the choice of raspberries, blueberries, strawberries or blackberries... all in one place! Im like a pack rat when berry season comes around, I buy a ton and throw them in the freezer to find them a year later and make bars like these. Ha just kidding, I used fresh berries to make these but I will not think twice about making them again this fall with frozen berries. These bars have a buttery, shortbread crust, layered with sweet gooey berries, and a sprinkle of crumble on top... it doesnt get much easier. The hardest part of these bars is waiting for them to completely cool before cutting into them. I say that wait time is only necessary if these bars are going to make it out of your kitchen because Im not sure mine will. I used blackberries and raspberries in these bars but strawberries or blueberries or any mix of them would work.
Berry Crumble Bars
makes 9x13 pan
for the berry layer:
5 c. berries (any mix of strawberries, raspberries, blackberries or blueberries)
juice of 1 lemon (about 1/4 c.)
1/4-1/2 c. sugar, depending on sweetness of berries
4 tsp of cornstarch (or 8 tbsp of all-purpose flour)
for the crumble:
1 c. sugarfor the crumble:
1 tsp baking powder
3 c. all-purpose flour
1 c. cold, unsalted butter -- grated
1 egg
1/4 tsp salt
zest of 1 lemon
Preheat the oven to 375°F. Line or grease a 9x13 pan.
Stir together berries, lemon juice, sugar and cornstarch. Set aside.
In a medium bowl, whisk together sugar, baking powder, and flour. Using a pasty blender or your hands, mix the cold, grated butter and the egg into the flour mixture until it is crumbly. Spread half of this mixture in the 9x13 pan and pat down. Evenly spread the berry mixture over the crust. Sprinkle the remaining flour/butter mixture on top of the berry layer. Bake for 40-50 minutes or until berries are bubbly and crust is slightly golden. Cool bars completely before cutting into squares.
And make sure to check out the crumble creations from the lovely bloggers listed below, we started a recipe club last month and will be picking a new recipe each month to each make our own way!
Parsley Sage at The Deep Dish: http://psdeepdish.
Maureen at the Orgasmic Chef: http://www.orgasmicchef.
Matt at Grad School Chef: http://www.
Claire at Simply Sweet Justice: http://www.simplysweetjustice.
Available link for download
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