Raspberry Cheesecake Bars 

These Raspberry Cheesecake Bars are a delightful fusion of creamy cheesecake, a buttery graham cracker crust, and a vibrant raspberry swirl. They're perfect for summer gatherings, potlucks, or as a sweet treat to enjoy anytime. The combination of rich cream cheese and tart raspberries creates a harmonious balance of flavors that will leave you craving more.

Full Recipe:  

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• 5 tablespoons (70g) unsalted butter, melted

• ¼ cup granulated sugar

• ¼ teaspoon salt

For the Cheesecake Filling:

• 24 ounces (680g) cream cheese, softened to room temperature

• ¾ cup granulated sugar

• 2 large eggs

• ½ teaspoon vanilla extract

• ¼ cup sour cream

For the Raspberry Swirl:

• 1 cup fresh or frozen raspberries

• 2 tablespoons granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch

Directions

Preparing the Crust:

1. Preheat your oven to 350°F (175°C).

2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix until the crumbs are evenly coated.

3. Press the mixture firmly into the bottom of a 9×13-inch baking pan.

4. Bake the crust for 8-10 minutes, or until lightly golden brown.

5. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.

Making the Raspberry Swirl:

1. In a small saucepan, combine the raspberries, granulated sugar, lemon juice, and cornstarch.

2. Cook over medium heat, stirring constantly, until the raspberries have broken down and the mixture has thickened slightly, about 5-7 minutes.

3. Remove from heat and let the raspberry swirl cool slightly.

4. Optional: Strain the mixture through a fine-mesh sieve to remove the seeds for a smoother texture.

Preparing the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

2. Gradually add the granulated sugar and continue to beat until well combined.

3. Add the eggs one at a time, beating well after each addition.

4. Stir in the vanilla extract and sour cream until just combined.

Assembling and Baking:

1. Pour the cheesecake filling over the cooled crust, spreading it evenly.

2. Spoon dollops of the raspberry swirl over the cheesecake filling.

3. Use a knife or skewer to swirl the raspberry into the cheesecake filling, creating a marbled effect.

4. Bake in the preheated oven for 30-35 minutes, or until the center is set and the edges are lightly browned.

5. Remove from the oven and let it cool to room temperature.

6. Refrigerate for at least 4 hours, or overnight, before slicing and serving.

Nutritional Information (per serving)

• Calories: Approximately 350 kcal

• Fat: 22g

• Carbohydrates: 35g

• Protein: 5g

• Fiber: 2g