Raspberry cheesecake comfort bars, pretty and delicious
Soon, the phone brain jack will afford direct download. Until then, commands of call, email or search demand that the user first find the phone. No easy task.
Mom has a solution: the phone lanyard. She wrote it out in pen-on-napkin and handed the plans to the fabrication department: me. Which is why I and my knitting needles have been spending our evenings wrapped in raspberry-colored yarn, trying to garter-stitch a prototype.
First, I checked back with Design: “What phone do U have?”
It was the small one. I cast on, knit a few rows, ripped out and started again — several times.
“It’s probably out of date,” mom texted.
I settled on a stitch count and built up a raspberry-pink rectangle.
“Everyone is going for larger screens,” she texted.
I knit the reverse side, a gusset, then stitched it all together into a snug pocket.
Most friends, Mom’s text went on, swear by the other brand.
I was starting the shoulder strap when the text bubble binged again. She’s upgrading.
Me too. Dropping the needles and grabbing a spoon, I baked a creamy raspberry rectangle that’s a delight to download. I’ll text Mom a picture, if I can find my phone.
Raspberry Cheesecake Bars
6 ounces fresh raspberries
2 tablespoons sugar
1 teaspoon finely grated lemon zest
1/2 cup flour
1/4 cup sugar
1/2 stick (4 tablespoons) unsalted butter
1/4 teaspoon salt
1/2 cup sliced almonds, toasted
8 ounces cream cheese, softened
6 tablespoons sugar
1/4 cup heavy cream
1 egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
For swirl, heap berries, sugar and zest in a medium saucepan set over medium heat. Cook until berries collapse, about 5 minutes. Press through a medium-mesh sieve; discard seeds. Chill.
For the crust, measure flour, sugar, butter and salt into the food processor. Pulse to damp clumps. Slide in toasted almonds and pulse a few times. Dump this crumble into an 8-inch-square baking pan lined with parchment paper (leave some overhang) and pat firmly into the bottom. Bake at 350 degrees until tan and fragrant, about 18 minutes. Cool.
For the filling, measure all ingredients into the food processor and swirl smooth. Spread over crust. Pour raspberry puree into stripes over the cheesecake batter. Use a fork to swirl pink into white.
Bake at 350 until wiggly in the center, about 25 minutes. Cool. Chill. Grasp parchment and pull cheesecake out of pan. Cut into 12 bars.
Per serving: 224 calories; 15 g fat (8 g saturated fat; 60 percent calories from fat); 20 g carbohydrates; 14 g sugar; 69 mg cholesterol; 127 mg sodium; 4 g protein; 2 g fiber.