Picnics, Parties and Potlucks

Berry Cheesecake Bars n Oatmeal Shortbread Crust

These rich and creamy cheesecake bars are bound to be a hit at your next potluck. Garnish with seasonal berries for an extra-special touch.

INGREDIENTS 1 cup Bob’s Red Mill ® Organic Unbleached White All-Purpose Flour ½ cup Bob’s Red Mill ® Organic Regular Rolled Oats ¼ cup Sugar ¼ tsp Kosher Salt

8 Tbsp Unsalted Butter, room temperature 16 oz Cream Cheese, room temperature ½ cup Sugar

¼ cup Sour Cream 1 tsp Vanilla Extract 1 Tbsp Lemon Juice 2 Large Eggs 2 cups fresh, mixed Berries (raspberries, blueberries, blackberries) 1 Tbsp Lemon Zest

INSTRUCTIONS

• Preheat the oven to 325°F. Spray and line an 8 x 8-inch square pan with parchment paper.

• In the bowl of a food processor, blend flour, oats, sugar, salt and butter for 45–60 seconds, until mixture comes together in large crumbles. It should hold together when gently squeezed.

• Pat crust mixture into the prepared pan and smooth into an even layer. Bake until golden, about 25 minutes.

• When the crust is nearing doneness, wipe food processor bowl clean. Add cream cheese, sugar, sour cream, vanilla extract and lemon juice. Blend until completely smooth, 30–45 seconds. Scrape down the sides of the bowl, add eggs and pulse until just combined.

• Pour batter into the baked crust, tapping gently to pop large air bubbles.

• Bake for 35–37 minutes, until the center no longer jiggles and the edges are beginning to turn golden. Let cool completely at room temperature before refrigerating. Just before serving, slice into 16 squares and generously garnish with fresh berries and lemon zest. Serve chilled. Makes 16 two-inch squares.

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