Joyce’s Red, White, and Blue Cheesecake Bars

Submitted by: JOYCE PITTMAN

Their Food Story:

This is a Southern Living recipe that is perfect for national holidays, or for anytime you want a colorful dessert. It can be made the day before and kept in the refrigerator overnight. I like any recipe that can be made ahead. I usually decorate each serving plate with a few fresh raspberries and a few blueberries, but that is optional.

RED, WHITE, and BLUE CHEESECAKE BARS

Makes: 24 bars (depending on how big you cut)

Ingredients:

• 2 (6.75 oz.) packages crisp, sweet cookies (such as Pepperidge Farm Bordeaux cookies)

• ¼ cup salted butter, melted 

• 1 cup fresh or frozen raspberries (about 5 oz)

• ¾ cup plus 2 tablespoons granulated sugar, divided

• 2 tablespoons water, divided

• 1 cup fresh or frozen blueberries (about 5 ½ oz)

• 3 (8 oz) packages cream cheese, softened

• ¼ teaspoon salt

• 2 large egg whites

• 1 large egg

• ¼ cup sour cream

• 2 tablespoons all-purpose flour

• 2 teaspoons fresh lemon juice

• 2 teaspoons vanilla extract

Instructions:

Step 1 Preheat oven to 350° F. Process cookies in a food processor until finely ground, about 1 minute. Drizzle melted butter over cookie crumbs; pulse until well combined, 3 to 4 times. Press crumb mixture onto bottom of a lightly greased 13 x 9-inch baking dish. Bake in preheated oven until lightly browned, about 10 minutes. Cool completely, about 30 minutes. Reduce heat to 325° F.

Step 2 Meanwhile, combine raspberries and 1 tablespoon each of 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 1 tablespoon water.

Step 3 Beat softened cream cheese, salt, and remaining ¾ cup sugar with an electric mixer on medium-low speed until smooth, 1 to 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 pan; smooth top.

Step 4 Drop level teaspoonfuls of raspberry and blueberry purees all over top of batter; gently swirl with a knife.

Step 5 Bake at 325° F 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 for one hour. Cover and chill 4 hours or overnight. Cut into bars.