Raspberry Cheesecake Shortbread Bars

by Jessica on February 10, 2017

Raspberry Cheesecake Shortbread Bars | http://mybakingheart.com #ShortbreadSociety

A few weeks ago, I posted to Instagram that I was asked to be a part of Walkers Shortbread Society… which means, shortbread all day, err day. Seriously, when this month’s shipment arrived, I opened the box and it was more shortbread than I could ever imagine! So many cookies, so little time, right?

Since Chris’ work schedule is taking him away from us on Valentine’s Day, we’re celebrating a little early this weekend and these Raspberry Cheesecake Shortbread Bars are the perfect treat to do just that. He loves cheesecake and there will be plenty left over for him to take and enjoy during those late-night breaks.

Using Walkers Chocolate & Raspberry Shortbread, the base is a combination of scrumptious raspberry shortbread and a touch of rich dark chocolate. The cheesecake on top is smooth and the raspberry jam gives just the right amount of tartness. Perfect for my Valentine and yours!

Raspberry Cheesecake Shortbread Bars | http://mybakingheart.com #ShortbreadSociety

Raspberry Cheesecake Shortbread Bars

Yield: 9 bars

Ingredients

    For the Shortbread Base:
  • 9 oz Walkers Chocolate & Raspberry Shortbread
  • 5 tbsp unsalted butter, melted & slightly cooled
  • For the Cheesecake:
  • 1 (8 oz) pkg cream cheese, softened
  • 1/2 c granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1 lg egg
  • 4 tbsp seedless red raspberry jam

Instructions

For the Shortbread Base:

Preheat the oven to 350 degrees F and line an 8"x8" pan with tin foil, lightly sprayed with non-stick spray. Place cookies in a food processor and blend until crushed into small crumbs. Add the melted butter and blend until just combined. Transfer mixture to the prepared pan and press into an even layer. Bake for approximately 7 to 10 minutes, making sure not to burn. Cool for 10 minutes before adding cheesecake layer.

For the Cheesecake:

In the bowl of a stand mixer using the paddle attachment, combine the cream cheese, sugar, vanilla extract and egg, beating well. When the shortbread base is cool enough, pour cheesecake filling into pan. Spoon raspberry jam over the cheesecake and with a toothpick or spoon tip, carefully swirl jam into the top of the filling, making sure not to disturb the crust.

Return pan to oven and bake an additional 15 to 20 minutes, or until filling is set. Cool for 30 minutes, then refrigerate for an additional hour. Cut into bars for serving; refrigerate any remaining bars.

http://mybakingheart.com/2017/02/10/raspberry-cheesecake-shortbread-bars/

Raspberry Cheesecake Shortbread Bars | http://mybakingheart.com #ShortbreadSociety

Signature

Disclosure: I am honored to be a member of the Walkers Shortbread Society. Compensation was provided in the form of product by Walkers; however, the photography & opinions expressed herein are solely those of the author.

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Breakfast with OXO

by Jessica on February 8, 2017

Breakfast with OXO | http://mybakingheart.com #NewYearNewBreakfast

If you’ve been reading for a while, you know I wear my heart on my sleeve when it comes to coffee. But recently, I’ve become obsessed with drinking loose leaf teas. I’m having a ball trying different flavors and adding a little variety to the coffee & tea bar in my kitchen. Needless to say, I was incredibly excited when I opened up this new set of breakfast tools from OXO, featuring their Twisting Tea Ball & Adjustable Temperature Kettle!

Breakfast with OXO | http://mybakingheart.com #NewYearNewBreakfast

The Twisting Tea Ball makes it easy to scoop up the desired amount of loose leaf tea, and the twisting feature ensures the leaves stay in the ball. There’s a long, slender neck that can accommodate many different sizes of mugs and cups and the spinning design makes it easy to clean. Just twist the end of the handle!

Breakfast with OXO | http://mybakingheart.com #NewYearNewBreakfast

When my husband is running out the door at four in the morning for his 2-hour commute to work, he loves using the Microwave Egg Cooker. It scrambles or fries eggs for breakfast sandwiches (or more!) in a minute or less. A minute or less! With a curved bottom to help center the yolk for fried eggs, a wide opening for whisking scrambled eggs right in the Cooker, stay-cool handles for grabbing right from the microwave, and a removable base to easily transfer your eggs to bread or plate, this is definitely the jewel in OXO’s new collection of breakfast tools.

With the Clarity Adjustable Temperature Kettle, you can select the precise temperature for your tea or coffee by simply twisting the knob. Choose any temperature between 170 and 212°F, and the water is heated and held at your preferred temperature for up to 30 minutes. It works faster than a microwave and is safer than using the stove!

The Kettle is cordless when removed from the base, and has a silicone, insulated bottom so you can bring it to the table without worrying about damaging surfaces. I also love that OXO gives you a temperature chart (printed right on the base) for the different types of tea leaves or coffee grounds you’re heating.

Breakfast with OXO | http://mybakingheart.com #NewYearNewBreakfast

Last but not least, OXO’s Microwave Bacon Crisper makes bacon quickly, safely and in just a few simple steps. The adjustable kickstand allows grease to drain into the built-in reservoir for healthier, crispier bacon in minutes. And the silicone cooking surface and drain lid are each removable, easy to clean and work together to prevent splatter. Each piece is easy to clean, is dishwasher safe and the entire ensemble folds flat so it’s easy to store.

The entire collection makes mornings easier, whether it comes down to time spent cooking, cleaning or spending it with family!

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Disclosure: This is a sponsored opportunity & product was provided by OXO; however, the photography & opinions expressed herein are solely those of the author.

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