I like 4th of July. It is a very chill, relaxing holiday. Growing up in Las Vegas, NV it always was a fun holiday. Where we lived there would be a big parade, it was so close to our house we could watch it over our wall or even on the roof. In high school I even sold fireworks for upcoming Choir trips. Later that night at the park or the multitude of casinos there would be an array of dazzling firework shows. It was a great day! My family had a tradition of always making rootbeer floats for a treat in celebration for the holiday. When I got married, the first 4th of July we celebrated I made these delicious Red, White and Blueberry Bars. Every summer when that patriotic holiday rolls around, I make these cheesecake bars. They are very easy to make and would be perfect to bring for a barbeque, potluck, or get-together! With the beautiful red raspberries, bright white of the cream cheese, and the bold blue blueberries, you have a very festive and yummy result! It even uses reduced fat cream cheese, so it is a bit friendlier on the waistline, if you are in to that sort of thing. Wink! Have a fun and safe upcoming 4th of July!
1 1/2 cups graham cracker crumbs
1/2 stick (4 Tablespoons) butter, melted
1 1/2 packages (12 ounces) reduced-fat cream cheese
3/4 cup granulated sugar
1/4 cup 1% milk
2 Tablespoons cornstarch
2 Tablespoons fresh lemon juice
zest of one lemon
3 large eggs
1 cup fresh raspberries (more or less, as desired)
3/4 cup fresh blueberries (more or less, as desired)
1. Preheat oven to 350°F. Line an 8×8-inch pan with aluminum foil. Spray lightly with cooking spray.
2. In a small bowl, mix crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.
3. In a food processor (or with an electric mixer) blend cream cheese, eggs, milk, sugar, cornstarch, lemon juice, and lemon zest just until smooth. Do not over-beat.
4. Pour the cream cheese mixture on top of the crumb crust. Scatter raspberries and blueberries on top.
5. Bake 35 to 40 minutes, or until touch to center feels slightly firm and set.
6. Cool completely before cutting. Use foil to lift cheesecake out of pan and onto a cutting board. Use a thin, sharp knife to cut into clean-looking bars (wiping blade clean with a paper towel between cuts). Refrigerate until ready to serve.
-Let cream cheese come to room temperature.
-When checking if bars have set, grasp sides of pan and gently jiggle. If the middle still looks liquidy keep baking. Check every few minutes. When middle of bars is more solid when jiggled they are done!
Recipe Source: Recipe Girl, recipegirl.com