![Red, White, and Blue Cheesecake Bars](https://www.southernliving.com/thmb/IgY8jiAtto6wJ6eAIkSxwcRZot8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/red_white_and_blue_cheesecake_bars_2522201_0619_0_0_0_0_0_1-958fbbffa05c4bd58b7c0df300e8f7b2-97a3d77e11e94cee87f72c943685af73.jpg)
Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Ingredients
-
2 (6.75-oz.) pkg. crisp, sweet cookies (such as Pepperidge Farm Bordeaux cookies)
-
1/4 cup salted butter, melted
-
1 cup fresh or frozen raspberries (about 5 oz.)
-
3/4 cup plus 2 Tbsp. granulated sugar, divided
-
2 tablespoons water, divided
-
1 cup fresh or frozen blueberries (about 5 1/2 oz.)
-
3 (8-oz.) pkg. cream cheese, softened
-
1/4 teaspoon salt
-
2 large egg whites
-
1 large egg
-
1/4 cup sour cream
-
2 tablespoons all-purpose flour
-
2 teaspoons fresh lemon juice (from 1 lemon)
-
2 teaspoons vanilla extract
Directions
-
Preheat oven to 350°F. Process cookies in a food processor until finely ground, about 1 minute. Drizzle melted butter over cookie crumbs; pulse until well combined, 3 to 4 times. Press crumb mixture onto bottom of a parchment paper-lined, 13- x 9-inch baking dish. Bake in preheated oven until lightly browned, about 10 minutes. Cool completely, about 30 minutes. Reduce oven temperature to 325°F.
-
Meanwhile, combine raspberries and 1 tablespoon each of the sugar and water in a small saucepan over medium. Bring to a boil, and cook, stirring frequently to mash raspberries, until thickened, 6 to 8 minutes. Place raspberry mixture in a fine wire-mesh strainer over a bowl; press mixture until there are about 3 tablespoons raspberry puree in bowl. Discard solids in strainer. Cool puree completely. Repeat procedure with blueberries, 1 tablespoon sugar, and remaining 1 tablespoon water.
-
Beat softened cream cheese, salt, and remaining 3/4 cup sugar with an electric mixer on medium-low speed until smooth, 1 to 2 minutes. Add egg whites and egg, 1 at a time, beating well after each addition. Add sour cream, all-purpose flour, fresh lemon juice, and vanilla extract, and beat at low speed until smooth, 1 to 2 minutes. Pour batter into prepared baking dish; smooth top.
-
Drop level teaspoonfuls of raspberry and blueberry purees all over top of batter; gently swirl with a knife.
-
Bake at 325°F until cheesecake is almost set (center will still jiggle slightly when dish is touched), 25 to 28 minutes. Run a knife or offset spatula around edge of dish to loosen sides of cheesecake. Cool on wire rack at room temperature 1 hour. Cover and chill 4 hours or overnight. Cut into bars.