I hate throwing away leftover ingredients, therefore sometimes, like today, a baking day starts with scouting the fridge and my magic cupboard (aka the place where I keep all the ingredients that aren’t at risk of going stall if not kept at a certain temperature) and coming up with a recipe to use all those ingredients. And today is was the turn of cream cheese – I bought a bucket of silky cream cheese a few days ago and after making a Romanian cheese pie, I was left with about 1 pound of cream cheese that was going to sit in the fridge for days if I wasn’t going to use it. But boy, I’m happy things happened this way because I got to make and taste these cheesecake bars which might be one of the best cream cheese desserts I ever made and tasted!

These raspberry cheesecake bars are incredibly easy to make, you don’t need to be a professional to master a perfectly juicy, fragrant, soft cheesecake bar and there’s nothing you can’t pair them with. I used raspberries this time, but chocolate chips or other fruits are just as good.

{Raspberry Cheesecake Bars}

 

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Author: Olguta - Pastry Workshop

Ingredients:

Crust:

• 200g biscuits (I used some simple vanilla biscuits, but feel free to use your favorites)
• 100g butter, melted

Filling:

• 550g cream cheese
• 2 eggs
• 100g sugar
• 1 teaspoon vanilla extract
• ½ cup fresh raspberries

Topping:

• 70g butter, softened
• 40g powdered sugar
• 1 egg
• 160g white flour
• 1 pinch salt
• ½ teaspoon baking powder
• 1 teaspoon lemon zest

Directions:

Crust:

1. Crush the biscuits in a food processor until they form a fine powder.
2. Add the butter and mix well.
3. Transfer the mix in a baking tray (20x20cm or a similar size) lined with baking paper and press it well on the bottom of the pan.
4. Place aside.

Filling:

1. Combine all the ingredients in a bowl and give it a good mix.
2. Spoon the batter over the crust and top with fresh raspberries. Place aside until the topping is done.

Topping:

1. Mix the butter with powdered sugar until creamy and pale.
2. Add the egg and mix well then fold in the remaining ingredients.
3. Break small pieces of dough over the filling. The dough is quite soft, but that's how it's supposed to be, don't be tempted to add more flour.
4. Bake in the pre-heated oven at 350F for 30-35 minutes until golden brown and fragrant.
5. Allow to cool in the pan then cut into small squares or bars.

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Zilele in care fac ceva dulce incep adesea cu a cauta in frigider dupa ingrediente care mi-au ramas de la alte deserturi pentru ca mereu se gaseste cate un ingredient din care mai am cate putin. In plus, am mereu unt, oua si faina in casa si o vizita la “dulapul magic” in care se afla vanilia, scortisoara si alte mirodenii intregesc tabloul unui desert cat se poate de reusit, desi facut din resturi mai mult sau mai putin. Si de data aceasta mai aveam crema de branza, aproximativ 1/2 kg pe care imi doream sa o folosesc inainte de a nu mai fi buna de nimic. Sigur vi s-a intamplat sa va ramana vreun ingredient si sa uitati de el in frigider cateva zile apoi sa va dati seama ca trebuie sa-l aruncati. E o risipa ce poate fi evitata cu putina imaginatie. Cumparasem branza cu gandul sa fac cheesecake, dar intr-un final am facut o placinta si am ramas cu un rest pe care l-am folosit pentru a face aceasta prajitura cu topping crocant si umplutura cremoasa de branza. Zmeura aduce un plus de gust, dar la fel de bine puteti folosi picaturi de ciocolata sau alte fructe. Reteta e cat se poate de simpla, dar ce iese e atat de gustos incat indraznesc sa spun ca e una dintre cele mai bune prajituri cu branza facute de mine vreodata!

Ingrediente:

Crusta:

• 200g biscuiti obisnuiti (sau biscuiti cu vanilie)
• 100g unt, topit

Umplutura:

• 550g crema de branza
• 2 oua
• 100g zahar
• 1 lingurita extract de vanilie
• 1/2 cana zmeura proaspata

Topping:

• 70g unt moale
• 40g zahar pudra
• 1 ou
• 1 lingurita coaja de lamaie
• 160g faina alba
• 1 praf de sare
• 1/2 lingurita praf de copt

Mod de preparare:

Crusta:

1. Puneti biscuitii in robotul de bucatarie si pulsati pana obtineti o pudra fina.
2. Adaugati untul topit si mixati bine apoi transferati amestecul intr-o tava tapetate cu hartie de copt. Tava necesara e destul de mica, aproximativ 20x20cm sau una similara.
3. Presati bine biscuitii in tava si dati deoparte.

Umplutura:

1. Amestecati bine ingredientele intr-un bol apoi turnati umplutura peste crusta.
2. Imprastiati zmeura deasupra si dati deoparte.

Topping:

1. Mixati untul cu zaharul pudra pana devin cremoase apoi adaugati oul si mixati bine.
2. Adaugati restul ingredientelor si amestecati bine cu o spatula. Veti obtine un aluat destul de moale si lipicios, dar nu fiti tentati sa-l suprasaturati cu faina.
3. Rupeti bucati din aluat si puneti-le peste umplutura.
4. Dati la cuptorul pre-incalzit la 180C pentru 30-35 minute pana toppingul devine auriu.
5. Lasati sa se raceasca in tava inainte de a taia in patrate ori dreptunghiuri ori alte forme dorite.