Berry Marscapone Cheesecake Bars

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Berry Marscapone Cheesecake Bars



Crust and crumbs-
3 cups flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups unsalted butter, cold

Filling-
4 eggs
2 cups sugar
1/2 cup sour cream
8 ounces mascarpone cheese, room temp
8 ounces cream cheese, room temp
3/4 cup flour
1/2 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1 16 ounce bag frozen raspberries, thawed and drained well
1 16 ounce bag frozen blackberries, thawed and drained well
Fresh berries to scatter on top (optional)

Preheat oven to 350 degrees. Butter a 13×9 inch pan then line it with parchment paper and butter the paper.

Combine the 3 cups flour, 1 1/2 cups sugar and the salt in a large bowl. Using a pastry blender, cut in the cold butter until the mixture resembles fine crumbs. Set aside 2 cups of the mixture. Press the rest into the bottom of the prepared pan.

Bake crust at 350 degrees for about 15 minutes or until it is golden brown. Let rest while you prepare the filling.

In a large bowl, using a hand mixer, together the mascarpone, cream cheese and sour cream. Add the sugar and beat just until well combined. Add the eggs, vanilla extract and almond extract and beat well. Mix in the flour. Gently fold in the drained berries.

Spoon the mixture over the prepared crust. Sprinkle evenly with the crumbs that you held back earlier.

Bake at 350 degrees about 55 minutes. You want the top to be firm but still to have a little jiggle in the center third of the bars, just like with any other cheesecake. The crumbly top will be a nice light golden brown. This will firm up as it cools so don’t overcook it.

Let this cool for at LEAST an hour or so before cutting, but it’s preferable to cover it and let chill overnight. Use a sharp serrated knife that you’ve heated under hot water if you want to get clean cuts.