R is for Raspberries.
I planted some this spring
so I'd have lots to pick
and make tasty dishes with zing.
Raspberries are one of my favorites from my garden. I created this recipe one Sunday afternoon when I had just picked lots of raspberries. I was in the mood to eat them on cheesecake, but I didn't have enough cream cheese on hand to make one, and I didn't want to run to the store.
RASPBERRY CHEESECAKE BARS
Coconut Pastry Crust:
1 cup shredded coconut (toasted and cooled)
2 cups flour
1 1/2 cups cold butter, cut up
1/4 cup + 1 TBS sugar
2 to 2 1/2 TBS water
Mix first 4 ingredients until butter is broken down to small lumps and mixed well with dry ingredients. Add water and pulse mixer until well mixed,
Dough will be slightly dry. Pour into greased deep cookie sheet and press evenly. Bake 20 to 25 minutes at 350 degrees until crust is evenly brown. Cool.
Cheese Filling:
1 envelope unflavored gelatin
3/4 cup sugar
Mix together and add:
1 cup boiling water
In a blender place:
1 1/4 cup cottage cheese
1 1/2 pkg. softened cream cheese (12 oz)
1 teaspoon vanilla
2 TBS fresh lemon juice
Gradually add the warm gelatin mixture to the blender until the mixture becomes smooth.
Pour over cooled crust and place in refrigerator.
Raspberry Topping:
1 envelope unflavored gelatin
1 cup sugar
dash of salt and/or Butter Buds
Mix together and add:
3/4 cup boiling water
Stir until gelatin is dissolved. Let cool slightly and add:
3 to 4 cups raspberries, slightly crushed.
Stir well and place in refrigerator, stirring often until the mixture barely begins to set up.
Spread on top of cream cheese mixture.
Chill at least another hour before serving.
Yum! We often don't make much with raspberries because we have a tendency to eat them first in our household. :)
ReplyDeleteThat's why it's great to grow your own, so you'll have plenty.
ReplyDelete