while the fella was focused on the meat for our 4th of july barbecue, i was in charge of making a side and dessert. for the side, i just did some mushrooms sauteed with butter, garlic, and parsley. yum! for the dessert, i wanted to do something patriotic for the holiday. did you know that 90% of 4th of july dessert recipes are for layered jello? at least that’s the way it seemed from my search! i found one diamond in the rough – a recipe for patriotic cheesecake bars using raspberries and blueberries. i was excited to use my pastry blender for the first time! i have always made graham cracker crusts using a fork…my goodness, was this easier! definitely a good purchase.
while they tasted delicious, i’ve got a few things to keep in mind for next time. first, i didn’t have enough time to let the cream cheese get to room temperature. since we just moved in, we don’t have groceries, so i had to do a grocery store run yesterday morning. i left the cream cheese out for about 2 hours but then had to get started before company came over, and to allow enough time for it to cool on the counter and then chill in the fridge. the result of using somewhat cold, stiff cream cheese was that the batter never quite got to the creamy consistency it should have.
i also took it out of the oven about 3-4 minutes too early. it seemed like it was set, but in hindsight it wasn’t quite firm enough. this, combined with the not-so-creamy batter, resulted in kind of a lumpy texture. however, the flavor wasn’t affected at all – they were still delicious!