Tuesday, July 3, 2012

Berry Cheescake Bars

Perfectly Patriotic for the 4th! I got this recipe here and changed it up just a tad... My 8 year old son actually did alot of the work!

1 1/2 cups graham cracker crumbs (Gluten Free ones HERE)
4 TB butter, melted
1 tsp sugar
1/2 tsp cinnamon

2-8 oz packages cream cheese
1 cup sugar
1/3 cup milk
3 TB cornstarch
3 TB fresh lemon juice
zest of a small lemon
1 tsp vanilla
4 eggs

6 oz fresh raspberries( you could use fresh sliced strawberries if raspberries aren't your thing)
1/2-3/4 cup fresh blueberries, (I ended up having to use frozen(unthawed) because the container I bought was moldy...bleck. It worked fine, but fresh of course would be better!)

Line a 8 x 11 pan with foil and lightly spray with cooking spray.

Combine cracker crumbs, butter, sugar and cinnamon, mix well and press into the bottom of the prepared pan.

Preheat oven to 350

In a food processor(easier, but you can do it with electric beaters/mixer ) combine the cream cheese, sugar, milk, cornstarch, lemon juice, zest and vanilla.

Process until very smooth.

Add eggs 1 at a time and process until just combined. DON'T over-beat after the eggs are in!

Pour batter over prepared crust.

Sprinkle berries on evenly.

Bake in preheated oven for 50-60 minutes until the center is just set.

Cool completely then use the sides of the foil to pull it out of the pan. Slice evenly and refrigerate until ready to serve!

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