Description
Raspberry cheesecake bars blend creamy richness with tangy fruit in a delightful dessert. Silky cream cheese nestles atop a buttery graham cracker crust, crowned with swirls of fresh raspberry sauce that invite pure indulgence.
Ingredients
Scale
Ingredients:
Crust:
- 22 Oreo cookies (not double stuffed)
- 5 tablespoons (75 milliliters) unsalted butter
Cream Cheese Layer:
- 2 (8-ounce) packages (450 grams) cream cheese, softened
- 1 cup (200 grams) sugar
- 2 large eggs
- 2 teaspoons (10 milliliters) vanilla extract
Raspberry Jam Swirl:
- 6 ounces (170 grams) raspberries (fresh or frozen)
- 3 tablespoons (45 grams) granulated sugar
- 1 teaspoon (5 milliliters) lemon juice
- 2 teaspoons (10 milliliters) water
- 1 teaspoon (5 grams) cornstarch
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13 inch (23×33 centimeter) baking pan by lining it with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- Create a uniform graham cracker crust by pressing the mixture firmly and evenly into the bottom of the prepared pan, using the back of a measuring cup to compact the crumbs smoothly.
- Whip the cream cheese until smooth and creamy, gradually incorporating sugar and ensuring no lumps remain in the mixture.
- Gently fold in eggs, vanilla extract, and sour cream, mixing until the cheesecake batter achieves a silky, consistent texture without overmixing.
- Carefully distribute fresh raspberry puree across the surface of the cheesecake batter, using a knife to create elegant swirling patterns throughout the mixture.
- Bake the cheesecake for 35-40 minutes, monitoring the edges for a golden-brown color and the center for a slight jiggle, indicating perfect doneness.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually and prevent unsightly surface cracks.
- Once completely cooled to room temperature, cover the pan with aluminum foil and refrigerate for a minimum of 2 hours to set and enhance flavor.
- Remove the cheesecake from the refrigerator, lift out using the parchment paper, and slice into neat squares or rectangular bars for serving.
Notes
- Cooling slowly prevents unsightly cracks from forming on the delicate cheesecake surface.
- Leaving the oven door slightly open helps the bars settle smoothly without sudden temperature changes.
- Aluminum foil protects the dessert while chilling, keeping it fresh and preventing moisture absorption.
- Refrigeration for minimum two hours allows flavors to meld and texture to firm perfectly.
- Cutting into clean, precise squares ensures beautiful presentation and easy serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 24g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg