Raspberry swirl cheesecake bars
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 cup fresh raspberries
- 2 tablespoons raspberry jam
Instructions:
1. Preheat your oven to 325°F (160°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking pan to form the crust. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool.
3. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix well.
4. Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream until fully incorporated.
5. In a small bowl, gently mash the fresh raspberries with a fork. Add the raspberry jam and mix until combined.
6. Pour the cheesecake filling over the cooled crust, spreading it evenly. Drop spoonfuls of the raspberry mixture over the cheesecake filling. Use a knife or toothpick to swirl the raspberry mixture into the cheesecake for a marbled effect.
7. Bake for 30-35 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool completely in the pan.
8. Once cooled, refrigerate for at least 4 hours or overnight for best results. When ready to serve, lift the cheesecake bars out of the pan using the parchment overhang and cut into squares.
Preparation time: 20 minutes
Baking time: 35 minutes
Chilling time: 4 hours
Total time: 4 hours 55 minutes
Servings: 16 cheesecake bars
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