GLUTEN-FREE RASPBERRY CHEESECAKE BARS
Turn gluten free yellow cake mix into fabulous raspberry bars for your special valentine.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, place cake mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like coarse crumbs. Reserve 1 cup crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, granulated sugar, vanilla and egg with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked crust. Spoon raspberry jam evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with almonds.
- Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate until cooled completely, about 2 hours.
- In small bowl, mix powdered sugar and enough water for desired drizzling consistency; drizzle over bars. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 19 g, TransFat 0 g
GLUTEN-FREE RASPBERRY CHEESECAKE
A fresh and wonderful cheesecake that is suitable for coeliacs and gluten intolerant. This recipe does not need gelatine so has a wonderful creamy texture and needs to be done the day before.
Provided by nicola.keeble
Time 1h
Yield Serves 12
Number Of Ingredients 18
Steps:
- Grease and line a 22/23cm loose-bottomed tin with baking parchment. Then in a small pan gently melt the butter.
- While the butter is melting, put the digestives biscuits into a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs into a bowl. (Tip: I used a standard sandwich bag. Just fit a handful of biscuits into the bag so there is room to seal and bash.)
- Pour the melted butter over the biscuit crumbs and mix thoroughly until all the crumbs are well coated in the butter. Then pour into your lined tin and press firmly down into the base to create an even layer. Place tin in fridge to chill.
- While your biscuit base is chilling, remove the seeds from the vanilla pod and place into a large mixing bowl. (To remove seeds, slice the vanilla pod length ways in half and gently scrap the tip of a knife down the inside. This will pick up tiny little black seeds. Do this several times until the vanilla pod looks bare).
- Add to the mixing bowl containing the vanilla seeds the cream cheese and icing sugar. Using an electric mixing or spoon mix together until smooth.
- Then add the double cream and juice from half a lemon. Mix until combined and smooth.
- The raspberries: (keep a handful bag to one side) Place your raspberries in a separate bowl and with the back of a fork mash roughly. Then combine your raspberries into your cheese mix and fold in until the mixture has a hint of pink.
- Remove your prepared tin from the fridge and spoon your cream cheese mixture on top of the biscuit base, working from the edges in wards and making sure there are no air bubbles.
- Smooth the top of the cheesecake down with the back of a spoon or spatula. Leave to set overnight in the fridge.
- For the decoration: Place some baking parchment on to a plate and then melt some dark chocolate. Once the chocolate is melted, half coat the raspberries you have left and gently place on the parchment paper. Place the plate in the fridge over night.
- Next day, before serving: Remove your cheesecake from the fridge and carefully remove from tin, placing onto a nice plate. Using the half coated chocolate raspberries, place around the edge and/or in centre to your liking.
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- Make the crust: Position a rack in the center of the oven and preheat to 350ºF. Line an 8 by 4-inch or 9 by 5-inch loaf pan with parchment paper that overhangs the sides for easy removal from the pan.
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- Make the filling: Lower the oven temperature to 300ºF. In a clean food processor, combine the cream cheese, sugar, and salt and process until smooth. Add the egg, lemon juice, and vanilla and process until smooth, scraping down the bowl and blade as needed. Spread the cheesecake batter over the baked crust and bake and until the cheesecake is slightly puffed on top and wobbles very slightly when you give it a wiggle, 30 to 40 minutes. Let cool slightly.
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