I thought I’d give this recipe a try. I love any kind of cheesecake and I love bars and I love berries, so this was a no brainer! I found the recipe in the latest edition of Better Homes and Gardens, courtesy of Chef Scott Peacock. He originally has it printed as raspberry bars but you can substitute any kind of berry which is in season.
I couldn’t find fresh raspberries when I went to the store so I switched it up using blueberries and blackberries. It’s a pretty simple dessert with a really good shortbread base which, I might add is better the next day when it seems to form a bite like a true piece of shortbread.
I loved the finished tray, it had a strong lemon taste followed by the cheese bouncing back with a tangy tartness, finally letting the berries tickle my tongue with their sweet juices. Wow.. it sounds like a Jackie Collins novel but these bars are no mystery, just damn good!
Here’s the link to the recipe: http://www.bhg.com/recipe/bars/fresh-raspberry-bars/