Raspberry Cheesecake Bars


This is my final week for our celebration of National Cookie Month and Breast Cancer Awareness Month. Today's cookie blends flaky shortbread dough with tart raspberries and rich cream cheese. The original recipe did not include a cheesecake layer or fresh berries so both can be eliminated to only use the jam if desired.

My pro-tip is to use a box grater to create a flaky pastry. Typical shortbread bars are either rolled or pressed into the pan, but give the grater a try. I know you'll love the results.

Ingredients:

Shortbread:

  • 2 c. all-purpose flour

  • 1 tsp. baking powder

  • 1/4 tsp. salt

  • 2 sticks unsalted butter, softened

  • 1 c. sugar

  • 2 egg yolks

  • 1/2 tsp. pure vanilla extract

Filling:

  • 8 oz cream cheese

  • 1/4 c. sugar

  • 1/2 tsp. pure vanilla extract

  • 1 egg

  • 1/2 c. seedless raspberry jam

  • 1/2 c. fresh raspberries

Directions:

  1. Whisk together flour, baking powder, and salt

  2. In a separate bowl, cream the butter and sugar together

  3. Beat in yolks and vanilla

  4. Add the dry ingredients and beat at low speed just until a soft dough forms

  5. Halve the dough, form into logs, wrap in plastic wrap, and refrigerate at least an hour

  6. Preheat oven to 350° and butter an 8 1/2-x-11 or 9-x-9 inch baking dish

  7. Using the large holes on a box grater, grate 1 log of the dough over the baking dish, distribute evenly

  • DO NOT PAT OR PRESS DOWN

  1. Bake 15 minutes and cool slightly

  2. To make the filling, beat the cream cheese and sugar until smooth

  3. Add the vanilla and egg

  4. Pour the cream cheese mixture over the dough

  5. Spoon dollops of jam over the cream cheese and swirl lightly with a knife or toothpick

  6. Sprinkle fresh berries over top and lightly press into the filling

  7. Grate the second log of dough over the filling

  8. To prevent burning, use a spatula to lightly tuck in any shreds of dough that have stuck to the sides

  9. Bake on the bottom rack of the oven for about 35 - 45 minutes, shortbread is done when golden all over

  10. Cool completely before cutting

Find the rest of my pink cookie recipes on my blog page or by clicking the cookie tag.

food photography by Jennifer Heffner Photography

#MmmMonday #cookie #savor #pastrychef #dcfoodie #recipe

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Photography Credits: {a}strid Photography, Jennifer Heffner Photography,

Michael Bennett Kress Photography, Mollie Tobias Photography, Vita Images

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