Tangy raspberries shine through an almond-laced cream cheese bar.
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1/2 cup Land O Lakes® Butter, softened
1/3 cup sugar
1 1/2 cups all-purpose flour
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
2 tablespoons cornstarch
3 large Land O Lakes® Eggs
3/4 teaspoon almond extract
1 cup fresh or frozen red raspberries
1/4 cup sliced almonds
Heat oven to 350°F. Combine butter and 1/3 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed.
Press mixture onto bottom of lightly greased 13x9-inch baking pan. Bake 12-16 minutes or until edges are very lightly browned.
Meanwhile, combine cream cheese, 3/4 cup sugar and cornstarch in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating until well mixed.
Sprinkle raspberries over hot, partially baked crust. Pour cream cheese mixture over berries; sprinkle with almonds. Bake 20-25 minutes or until set and edges are lightly browned. Run knife around outside edge of bars. Cool completely. Refrigerate bars at least 2 hours before cutting. Store refrigerated.
If using frozen raspberries, completely thaw and drain on paper towels before using.