Old World Raspberry Cheese Squares Recipes

OLD-WORLD RASPBERRY BARS

Steps:

• Heat oven to 350°F. Line 8- or 9-inch square baking pan with aluminum foil, extending foil over edges. Grease foil; set aside.
• Combine all crumb mixture ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
• Press remaining crumb mixture on bottom of prepared baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
• Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars.

OLD-WORLD RASPBERRY-CHEESE SQUARES

Steps:

• Preheat the oven to 350 degrees.
• In a medium-size bowl, combine the flour, baking powder, salt and brown sugar.
• Using two knives or a pastry blender, cut in the butter or margarine until the mixture resembles crumbs. Stir in the cheese. Remove 3/4 cup of the mixture and set aside.
• Press the remaining mixture evenly into the bottom of an 8-inch-square baking pan. Spread the jam evenly over the crust. Sprinkle with the nuts and then the reserved crumb mixture. Press gently.
• Bake 25 to 30 minutes or until golden.
• Cool completely in the pan. Cut the cooled pastry into 2-by-1-inch bars. Store, well-wrapped, in the refrigerator.

OLD WORLD RASPBERRY BARS

Steps:

• Heat oven to 350°F
• Combine all crumb mixture ingredients in large bowl.
• Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
• Reserve 2 cups crumb mixture; set aside.
• Press remaining crumb mixture on bottom of greased 8-inch square baking pan.
• Spread preserves to within 1/2 inch of edge.
• Crumble reserved crumb mixture over preserves.
• Bake for 40 to 50 minutes or until lightly browned.
• Cool completely; cut into bars.
• Recipe Tip
• If using a dark or nonstick baking pan, reduce oven temperature to 325°F Bake for 45 to 55 minutes.
• Recipe Tip.
• Cover and store in pan up to 5 days or freeze up to 1 month.

FROZEN RASPBERRY SWIRL CHEESECAKE SQUARES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
• Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
• Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
• In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.
• Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
• Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
• Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
• Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
• Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.

GRANDMA'S RASPBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

FRESH RASPBERRY CHEESECAKE BARS

Steps:

• Spray a 9x13-inch baking pan with cooking spray; preheat oven to 350°F.
• Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
• Combine flour and salt; add to butter mixture and stir until moist.
• In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
• Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture.
• Bake at 350F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
• Sprinkle with confectioners' sugar, let cool, and cut into bars.

RASPBERRY SQUARES

Steps:

• In a large bowl, combine the flour, pecans and brown sugar; stir in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10-13 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour., In a small bowl, dissolve gelatin in boiling water; stir in cold water. Spoon over cream cheese layer. Chill until firm. Cut into squares.