Cheesecake is rich, but with the addition of blueberries and raspberries in these bars, they add the right amount of tart for the perfect dessert.Plan Ahead Note: cream cheese needs to be softened to room temperature and the bars are best if refrigerated overnight before serving.
38 oz. pkgs.cream cheesesoftened to room temperature
¼teaspoonsalt
2egg whites
1egg
¼cupsour cream
2Tablespoonsall-purpose flour
2teaspoonsfresh lemon juice
2teaspoonsvanilla extract
Instructions
Preheat oven to 350°.
Process cookies in a food processor until finely ground, about 1 minute. Drizzle melted butter over cookie crumbs; pulse until well combined, 3 or 4 times.
Press crumb mixture onto bottom of a lightly greased 13" x 9" baking dish. Bake in preheated oven until lightly browned, about 10 minutes. Cool completely, about 30 minutes.
Reduce oven temperature to 325°.
Meanwhile, combine raspberries and 1 Tablespoon each of the sugar and water in a small saucepan over medium heat. 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 ¾ cup sugar with an electric mixer on medium-low speed until smooth, 1-2 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 the top of batter; gently swirl with a knife.
Bake at 325° 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.