Raspberry Mille-Feuille Cheesecake Bars

Raspberry Mille-Feuille Cheesecake Bars

Ingredients:

• 1 cup cold unsalted butter, cut into small pieces
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup raspberry jam
• 16 ounces cream cheese, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 1 cup fresh raspberries

Instructions:

1. Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together the flour, confectioners' sugar, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
3. Press half of the crumb mixture into the prepared baking dish. Spread the raspberry jam over the crust, leaving a 1-inch border around the edges.
4. Roll out the remaining crumb mixture on a lightly floured surface to a thickness of about 1/8 inch. Use a pastry cutter or a knife to cut the dough into long strips, about 1 inch wide.
5. Place the strips on top of the jam layer in a lattice pattern, weaving them over and under each other. Trim any excess dough from the edges.
6. In a large mixing bowl, beat the cream cheese until smooth. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
7. Gradually add the granulated sugar to the cream cheese mixture, beating until smooth.
8. Pour the cheesecake mixture over the raspberry mille-feuille crust.
9. Bake for 40-45 minutes or until the edges are golden brown and the center is set.
10. Allow the cheesecake bars to cool completely in the pan on a wire rack. Cut into squares and serve.

Note: This recipe was generated by combining elements of "Cheesecake" (recipe #9), "Raspberry Mille-Feuille" (a French pastry made with layers of puff pastry, raspberry jam, and whipped cream), and "Mille-Feuille Bars" (a type of bar cookie).