Mixer Rack
Saturday, December 12th, 2009
Raspberry Swirl Cheesecake Bars These are so easy that you do not have to be an expert to this very beautiful and delicious dessert. This is a great dessert for heckling and sighs of his family, friends or colleagues.
Raspberry Swirl CHEESECAKE BARS
BASE:
1 1 / 2 (3 / 4 cup) of bars butter
1 cup powdered sugar
1 / 2 teaspoon salt
1 1 / 2 cups all-purpose flour
Preheat oven to 325 degrees. From a line 9 x 13-inch baking pan with heavy aluminum foil and allow foil to extend 2-inches above pan at both ends.
Beat butter in a bowl medium with mixer on medium-high speed until creamy. Add powdered sugar and salt and beat 1 minute until smooth and fluffy. At low speed, gradually beat in flour until blended. With fingers, press the mixture evenly over the bottom of the pan lined with aluminum. Bake for 18 minutes or until browned. Cool pan on a wire rack. Allow to cool.
FILLING:
4-oz white baking chocolate
1 cup unsweetened raspberries, frozen, thawed
2 packages (8 ounces each) cream cheese, softened
1 / 2 cup granulated sugar
2 large eggs
1 / 2 cup sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 / 4 teaspoon liquid red food coloring
1 / 4 teaspoon raspberry extract
Melt white chocolate in a small bowl in the microwave according to package directions. Cool to room temperature.
While chocolate is cooled, using a rubber spatula, press raspberries through a fine strainer to be distributed in a medium bowl. Discard seeds. You should have 1 / 4 cup raspberry puree. Set puree aside.
In a large bowl, with medium-high speed, beat the cream cheese and sugar for 2 minutes or until creamy. Reduce speed to low and beat the eggs, one at a time, until combined. Beat in the sour cream and vanilla extract. Beat in flour just until blended.
Remove 1 cup of the mixture and mix it with raspberry puree, along with red dye and raspberry extract. Stir white chocolate into remaining batter. Pour 1 1 / 2 cups white pulp in the crust, top with spoonfuls of the remaining raspberry mixture. Top with remaining white mass to cover. Top with small dollops of raspberry reserved mixture. Drag a toothpick through the dollops of the mixture of raspberry and white mass of marbleized top.
Bake 30 to 35 minutes until slightly puffy and set. Cool completely in pan on a wire rack. Refrigerate at least 1 hour until firm. To serve, plate the ends and pick up a table cutting. Cut into 4 equal rows lengthwise and 8 transverse rows.
Due to the size of the top bar: 172 calories, 15 g carbohydrate, 3 g protein, 11 g fat
Enjoy!
About the Author:
Find more delicious dessert recipes at http://ladybugssweettreats.blogspot.com
Article Source: ArticlesBase.com – RASPBERRY SWIRL CHEESECAKE BARS
Building a CDJ style Mixer Rack, Part 2
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