SALUTE THE CHEESECAKE BARS

Recipe By: Alice Morrow

Ingredients

CRUST:
½ c. whole almonds, or your favorite nuts
1 c. flour
⅓ c. packed light brown sugar
¼ t. salt
8 T. butter, melted
FILLING:
3 (8-oz.) pkgs. cream cheese, room temp
¾ c. sugar
3 large eggs, room temp
2 T. fresh lemon juice
1 T. vanilla extract
¼ t. salt
1 c. fresh ripe blueberries
1 c. seedless raspberry jelly

Instructions

Preheat oven 325. Line 12x9” baking pan with foil, leaving 2” overhang on 2 sides. Spray foil with PAM.
CRUST: Pulse almonds in food processor until finely chopped. Add flour, brown sugar and salt and process until well combined.
Add butter and pulse just until mixture comes together. It should not form a ball.
Press mixture evenly over the prepared pan.
Bake 25 minutes or until set. Let cool on a wire rack.
FILLING: With electric mixer, beat cream cheese and sugar until smooth. Scrape down sides of bowl.
Reduce speed to medium-low and add eggs, one at a time, beating until just combined.
Beat in lemon juice, vanilla and salt.
Spread filling evenly over crust. Tap pan on counter a few times to release air bubbles in filling.
Place pan on a large roasting pan and put in oven.
Pour hot tap water into roasting pan until it comes up about 1” around baking pan.
Bake 40 minutes or until filling is just set.
Remove from oven and cool completely on wire rack.
Cover with foil and refrigerate for 8 hours or overnight.
Use foil overhang to lift cheesecake out of pan onto cutting board.
Heat a large sharp knife under hot water, dry knife.
Trim off edges of cheesecake. Carefully cut into 16 bars, rinsing knife under hot water and drying between each cut.
Transfer bars to serving platter. Decorate each bar with 5 blueberries in upper left hand corner. Place jelly in ziplock bag and seal bag and snip off once corner slightly.
Pipe the jelly in the lines on each bar to resemble the strips of flag.
Keep refrigerated when not serving.

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