I have decided to build an ark. Yep. An ark. Because I am pretty sure it is never ever going to stop raining here in my part of Kentucky. Usually here in mid May, we are hovering around the 80’s and already worrying about drought. This year however, it has rained almost every day for almost 2 weeks and the temp, while pleasant, is most certainly not hovering near the 80’s. Right now it’s 62.
But!!! Being me, I will not be filling my ark with two of every animal. Nope. Noah already did that and I don’t want to be a copycat. There will be animals of course. I’ll have monkeys. I like monkeys. And cats. And platypus for comic uses. But no elephants unless one of you wants to offer poop scooping services. And you’d darn well better believe I’m leaving mosquitoes behind. And centipedes. Those things ick me out. They have got to be the most prehistoric bug ever. If some director wanted to make a killer horror movie, he/she would only need to have a few scenes with centipedes crawling over the tied up heroine. *shivers*
So what will my ark be filled with? Duhhhh man, this is ME. What do YOU think? CANDY!! Twelve (why stop at two) of every kind of chocolate, lemonheads and of course my current craze, fruity gummi candy. I may also throw some cheetos on the ark just cause.
But, if you’re one of those weirdos who wants their fruit with no preservatives and actually *gasps* REAL, try these cheesecake bars. I based them off of the ubiquitous blackberry pie bars that you can find everywhere online, including right here on my blog . The pie bars originally came from The Pastry Queen cookbook. These cheesecake bars are based on that recipe. They use the same crust but the filling is changed up. These are quite yummy. The crust is sweet and buttery and the filling is creamy, tangy and sweet all at the same time. Plus- they have crumbs on top. Butter, fruit, mascarpone and crumbs. Need I say more? They couldn’t be any easier to make so you know the drill… get to cookin’!
Berry Mascarpone Cheesecake Bars
- Crust and crumbs-
- 3 cups flour
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter, cold
- 4 eggs
- 2 cups sugar
- 1/2 cup sour cream
- 8 ounces mascarpone cheese, room temp
- 8 ounces cream cheese, room temp
- 3/4 cup flour
- 1/2 teaspoon almond extract
- Â 1 1/2 teaspoons vanilla extract
- 1 16 ounce bag frozen raspberries, thawed and drained well
- 1 16 ounce bag frozen blackberries, thawed and drained well
- Fresh berries to scatter on top (optional)
- Preheat oven to 350 degrees. Butter a 13×9 inch pan then line it with parchment paper and butter the paper.
- Combine the 3 cups flour, 1 1/2 cups sugar and the salt in a large bowl. Using a pastry blender, cut in the cold butter until the mixture resembles fine crumbs. Set aside 2 cups of the mixture. Press the rest into the bottom of the prepared pan.
- Bake crust at 350 degrees for about 15 minutes or until it is golden brown. Let rest while you prepare the filling.
- In a large bowl, using a hand mixer, together the mascarpone, cream cheese and sour cream. Add the sugar and beat just until well combined. Add the eggs, vanilla extract and almond extract and beat well. Mix in the flour. Gently fold in the drained berries.
- Spoon the mixture over the prepared crust. Sprinkle evenly with the crumbs that you held back earlier.
- Bake at 350 degrees about 55 minutes. You want the top to be firm but still to have a little jiggle in the center third of the bars, just like with any other cheesecake. The crumbly top will be a nice light golden brown. This will firm up as it cools so don’t overcook it.
- Let this cool for at LEAST an hour or so before cutting, but it’s preferable to cover it and let chill overnight. Use a sharp serrated knife that you’ve heated under hot water if you want to get clean cuts.