Raspberry Cheesecake Bars By Mommie Cooks

Ingredients

• 1 teaspoon almond extract 
• 0.3 cup brown sugar 
• 0.3 cup brown sugar 
• 2 sticks butter 
• 2 tablespoons cornstarch 
• 8 ounce cream cheese 
• 1  eggs 
• 5.5 cups flour 
• 1 cup cup heavy whipping cream 
• 1  lemon zest 
• 2 cups raspberries frozen
• 0.3 teaspoon salt 
• 14 ounces condensed milk sweetened
• 1 teaspoon vanilla 
• 1 cup water 
• 0.3 cup granulated sugar white
• 1 cup granulated sugar white

Equipment

• oven
• pot
• tart form

Directions

1. For the Shortbread:Cream together the butter with the two sugars.
2. Add in the lemon zest, egg, and vanilla.
3. Add in the salt and flour.
4. Place dough in the fridge for about 30 minutes to firm up.After chilled, form into tart pan and bake at 350 for 20 minutes or until cooked through and golden brown around edges.
5. Let cool completely.For the Cream Cheese
6. Combine 1 cup of the water, the raspberries and the sugar into a small pot and set to medium high heat.
7. Mix together the remaining 2 Tbsp of cold water with the corn starch. When the raspberry mixture begins to boil, add in the cornstarch slurry and let boil for a minute or so until thickened.
8. Pour cream cheese mixture over cookie crust and let set in fridge for at least an hour.
9. Serve with raspberry sauce spooned over the top.