Make a luscious cheesecake, cut it into shapes using a cookie cutter and then top it with homemade raspberry sauce… Raspberry Cheesecake Bars. Enjoy!
Check out Kristi’s recipe for the instructions. Here are the measurement conversions.
For the Crust
1 cup (142g) graham cracker crumbs (one package from a box of graham crackers)
4 Tablespoons (57g) unsalted butter
1 Tablespoon white sugar
For the Filling
16 oz (454g) cream cheese (2 packages) at room temperature
2/3 cup (132g) white sugar
1/8 cup (15g) all-purpose flour
2 eggs at room temperature
scant 1/2 cup (114g) sour cream
2 teaspoons lemon juice
1 teaspoon vanilla
For the Topping
6 oz (170g) fresh or frozen raspberries, thoroughly rinsed
1/4 cup (50g) granulated sugar
Please check out the July 2014 issue of the magazine.
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