Description
Sweet raspberry swirls dance through creamy cheesecake bars, creating a dessert that whispers pure indulgence. Silky smooth layers and buttery graham cracker crust promise delightful moments when you savor each luxurious bite.
Ingredients
Scale
Cheesecake Bars Ingredients:
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1 and 1/2 cups (180 grams) graham cracker crumbs
- 1 cup (150 grams) fresh raspberries
Sugar and Sweeteners:
- 1 cup (200 grams) granulated sugar
- 2 tablespoons (25 grams) granulated sugar
Baking and Binding Ingredients:
- 6 tablespoons (85 grams) unsalted butter, melted
- 1/4 cup (60 milliliters) sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1 teaspoon cornstarch
Instructions
- Prepare the oven environment at 350°F (175°C). Coat a 9×9-inch baking pan with grease and parchment paper, ensuring easy extraction later.
- Craft the foundational crust by blending graham cracker crumbs, sugar, and melted butter. Press the mixture compactly into the pan’s base. Bake for 8-10 minutes until achieving a delicate golden hue. Allow minimal cooling post-baking.
- Develop the raspberry essence by simmering raspberries, sugar, water, and cornstarch in a saucepan. Stir consistently over medium heat until the mixture transforms into a thick, fragmented consistency, approximately 5-7 minutes. Strain through a fine mesh to eliminate seeds if preferred. Set aside for cooling.
- Construct the creamy cheesecake filling by whipping cream cheese and sugar until achieving a silky texture. Incorporate eggs individually, ensuring thorough integration after each addition. Fold in vanilla extract and sour cream until completely harmonized.
- Layer the composition by spreading cheesecake filling evenly across the pre-baked crust. Strategically place raspberry mixture dollops atop the filling. Create a marbled design by gently swirling with a knife.
- Bake the assembled bars for 30-35 minutes. Verify doneness by observing set edges with a slightly trembling center. Remove from heat and permit complete cooling on a wire rack.
- Refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal firmness. Extract from pan using parchment paper edges and transfer to a cutting surface.
- Slice into precise squares. Garnish optionally with fresh raspberries or a delicate powdered sugar dusting before serving chilled.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free filling without overmixing.
- Prevent cracks by avoiding overbaking and using a water bath technique for more even, gentle heat distribution.
- Customize by substituting raspberries with other berries like strawberries or blueberries for varied flavor profiles.
- For gluten-free version, replace graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain similar texture and taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 275
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg