Categories: Cookie Bars- Fruit Bars- Brownies

Ingredients

• Swirl:
• 6 oz. fresh raspberries
• 2 Tbsp. sugar
• 1 tsp. finely grated lemon zest
• Crust:
• 1/2 cup flour
• 1/4 cup sugar
• 4 Tbsp. unsalted butter
• 1/4 tsp. salt
• 1/2 cup sliced almonds, toasted
• Filling:
• 8 oz. cream cheese, softened
• 6 Tbsp. sugar
• 1/4 cup heavy cream
• 1 egg
• 1 egg yolk
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract

Directions

1. For swirl, combine berries, sugar and zest in a medium saucepan set over medium heat. Cook until berries collapse, about 5 minutes. Press through a medium- mesh sieve, discard seeds. Chill.

2. For crust: measure flour, sugar, butter and salt into food processor. Pulse to damp clumps. Add toasted almonds and pulse a few times. Press mixture firmly into the bottom of an 8-inch square baking pan lined with parchment paper (leave some overhang). Bakes at 350 degrees until tan and fragrant, about 18 minutes. Cool.

3. For Filling, measure all ingredients into the food processor and swirl smooth. Spread over crust.

4. Pour raspberry puree in stripes over the cheesecake batter. Use a fork to swirl pink into white.

5. Bake at 350 until wiggly in the center, about 25 minutes. Cool. Chill. Grasp parchment and pull cheesecake out of pan. Cur into 12 bars.

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