Line your pan with foil to easily remove and cut these bars. They are better if made the day before you serve them.
1 1/2 cups all-purpose flour
3/4 teaspoon salt
3 1/2 tablespoons butter, melted
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract, divided
3 large eggs
1/2 cup granulated sugar
1/2 cup light sour cream
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 (8-ounce) package 1/3-less-fat cream cheese
1 1/2 cups fresh raspberries
How to Make It
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk.
Combine butter, brown sugar, 1 teaspoon vanilla, and eggs in a medium bowl, stirring with a whisk until smooth. Add flour mixture to butter mixture; stir just until moist.
Place 1/2 teaspoon vanilla, granulated sugar, and next 4 ingredients (through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.
Line a 13 x 9-inch baking pan with foil that extends 1 inch beyond sides; coat foil with cooking spray. Spread half of batter into pan. Pour cream cheese mixture over batter in pan, and spread evenly over batter. Sprinkle with raspberries. Drop remaining batter by tablespoonfuls over raspberries. Swirl batter, cream cheese mixture, and raspberries together with a knife.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack. Remove from pan by lifting foil. Remove foil; cut into 30 bar cookies.
I've made these twice now, love them & they've been really well received.
I think the trick is to not overcook them - I think thats where the texture may become rubbery..So you need to take them out of the oven once *just* set & no longer. I used frozen mixed berries too by the way
I had a heck of a time getting this recipe to cook thoroughly. Followed recipe to a "T". I must have baked an extra 20 min. and the cheesecake portion kept oozing to the top and a toothpick was never clean. Then the batter portion ended up being tough.
I make at least three batches of this every Easter and it's always a big hit. Everyone always wants the recipe and there are never any left over. I tried blueberries once(for people who don't like seeds) and they were great too. However, I recommend cutting or pureeing them so that they spread well when you run the knife through it. We love these!
Very disappointing! I don't think I've ever given a Cooking Light recipe only one star, but these were just not worth the hassle it was to make them. The batter was a pain to work with -- Pam-sprayed fingers and utensils didn't help, and the finished product didn't taste like anything. Plus, as mentioned, the texture was very rubbery and strange.
These bars were easy to make and have the potential to be a great dessert. However, I found these bars to have a very odd texture, not like cheesecake at all. They also looked very rubbery. I prettied them up a bit with a quick frosting, which helped the look, but I still couldn't get past the strange texture.
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