Raspberry Cheesecake Bars combine the creamy texture of cheesecake with the sweet and tart flavor of raspberries, all on a buttery graham cracker crust. These bars are a perfect dessert for any occasion, offering a delightful twist on traditional cheesecake that's sure to impress your guests.
Ingredients:
For The Graham Cracker Crust:
- 9 sheets (about 1 cup of crumbs) graham crackers
- 2 tablespoons brown sugar
- ¼ cup salted butter, melted
For The Cheesecake:
- 16 ounces cream cheese, softened (2 blocks)
- ½ cup sugar
- 2 eggs
- ¼ cup sour cream
- 1 tablespoon vanilla extract
For The Raspberry Topping:
- ¾ cups raspberries (about 6 ounces, fresh or frozen)
- 4 tablespoons sugar
- ½ teaspoon lemon juice
Preparation:
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C). Crush the graham crackers into fine crumbs using a food processor or a ziplock bag with a rolling pin. Mix the graham cracker crumbs with brown sugar and melted butter in a bowl until well combined. Press the mixture firmly into the bottom of a 9x9 inch baking pan lined with parchment paper. Bake for 8-10 minutes, then remove from the oven and let cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until the mixture is smooth. Pour the cheesecake mixture over the cooled crust, spreading evenly.
Step 3: Prepare the Raspberry Topping
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Use a fork or potato masher to crush the raspberries as they cook. Allow the mixture to cool slightly, then spoon it over the cheesecake layer. Use a knife or toothpick to swirl the raspberry mixture into the cheesecake.
Step 4: Bake
Bake the cheesecake bars in the preheated oven for 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 3 hours, or overnight, until fully set.
Step 5: Serve
Once chilled, lift the cheesecake bars out of the pan using the parchment paper edges. Cut into squares and serve chilled.
Cooking Note:
- If using frozen raspberries, there's no need to thaw them before cooking. Just extend the cooking time slightly to allow for the extra liquid to reduce.
Serving Suggestions:
Serve Raspberry Cheesecake Bars with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.
Tips:
- Smooth Cheesecake Filling: Ensure your cream cheese is at room temperature before mixing to avoid lumps in the cheesecake filling.
- Crust Firmness: Press the crust firmly into the pan to create a solid base that holds up well when the bars are cut.
- Cooling Time: Allow the cheesecake bars to cool gradually to prevent the top from cracking. Let them sit at room temperature before moving to the refrigerator.
Prep Time:
- Preparation Time: 20 minutes
- Cooking Time: 35-40 minutes
- Chill Time: 3 hours
- Total Time: About 4 hours
Nutritional Information:
- Calories: Approximately 300-350 per bar (varies based on the size and specific ingredients used)
- Protein: 4-5g per serving
- Sodium: Varies based on the ingredients used
Conclusion
Raspberry Cheesecake Bars offer a delightful combination of flavors and textures, from the crisp graham cracker crust to the creamy cheesecake and tangy raspberry topping. They are a wonderful treat for any gathering or simply to enjoy as a special dessert at home.
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