Ingredients: |
Ingredients: 1 cup unsalted butter, cut into 1-inch chunks
1/4 cup packed light brown sugar
1/2 tsp. kosher salt
2 cups flour
Softened butter (for brushing side of foil)
3/4 cup seedless raspberry jam or preserves
1 pint (2 cups) fresh raspberries
4 oz. cream cheese, softened
4 oz. goat cheese (chevre) or 4 oz. cream cheese
1/2 cup sugar
1 tbsp. flour
1 large egg
1 large egg yolk
2 tbsp. finely shredded lemon peel (zest)
2 tbsp. freshly squeezed lemon juice
1/2 tsp. pure vanilla
Powdered sugar
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Directions: |
Directions:Preheat oven to 350º. Line 13x9x2 inch baking pan with aluminum foil leaving extra foil extending over ends (use these later to lift bars from pan). In a large bowl heat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds. Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients form an even, cohesive dough. Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes. Lightly brush exposed sides of foil with softened butter to keep filing from sticking. Spread jam evenly over crust. Sprinkle evenly with raspberries. With a lemon zester, remove peel from lemon, making sure to avoid butter white pith. In a large bowl beat cream cheese and goat cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 tbsp. flour until blended. With mixer running, and egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth. Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350º for 25-30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools. Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel and foil downward and away from sides of the bars. Cut into long bars, peel foil from bottom, and transfer to cutting board, using side of a long knife and spatula. Sprinkle very lightly with powdered sugar. |
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