Fresh raspberry bars with goat cheese

These bars sounded so good I just had to give them a try. Bars are something I got introduced to when I moved to the US. It is a peculiar thing. It is not really a cookie, and not a cake, but a crust made in a sheet pan layered with goodness and cut into individual squares or bars that are easy to eat by hand.
My favorite bar is probably the lemon bar, which has a shortbread crust with lemon custard. Another favorite is the seven layer bar, which I believe has seven layers of different goodies (chocolate, coconut, several different candy chips and nuts). I have never made these myself, but I have tasted them at several pot-luck parties. Bars are really great for bringing along to a party, and they are usually gone in a matter of minutes, as was the case with these raspberry bars as well. I just loved these, maybe even more so than lemon bars. They are so refreshing with a hint of savoriness from the goat cheese.

Fresh raspberry bars

1 cup unsalted butter (2 sticks)

cut into 1-inch chunks

1/4 cup packed light brown sugar

1/2 ts kosher salt

2 cups unbleached all-purpose flour

Softened butter for brushing sides of foil.

3/4 cups seedless raspberry jam

1 pint fresh raspberries

1/2 an 8-ounce pkg. cream cheese, softened

4 oz.goat cheese or 4 oz cream cheese

1/2 cup granulated sugar
1 tablespoon unbleached all-purpose flour
1 large egg
1 large egg yolk
2 tablespoon finely shredded lemon peel (zest)
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
powdered sugar

Preheat oven to 350 degrees. Line a 13x9-inch baking pan with a long piece of aluminum foil
leaving extra foil extending over the ends (use these later to lift the bars out of the pan), set aside.
In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds.
Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients form an even, cohesive dough. It is better to over mix than under mix the dough.

Break the dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on a wire rack for 5 minutes.

Lightly brush exposed sides of foil with softened butter to keep filling from sticking. Spread jam evenly over crust

Sprinkle evenly with raspberries. With a lemon zester, remove peel from the lemon. making sure to avoid the bitter white pith.

In a large bowl beat cream cheese and goat cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 tablespoon flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth. Pour this batter evenly over the berries. Tilt pan back and forth to distribute evenly.

Bake at 350 degrees for 25 - 30 minutes or until barely set. Transfer to a wire rack until completely cooled. Cover and transfer to refrigerator. Chill 2 hours. Top may crack slightly. Use foil ends to lift the bars from the pan. With a knife, support the sides of the bars while you gently peel the foil downward and away from sides of the bars. Cut into long bars, peel foil from the bottom and transfer to a cutting board. Cut into 24 squares. Sprinkle lightly with powdered sugar.

Makes 24 bars

Recipe adapted from Better Homes and Gardens, May 2011