Raspberry Swirl Cheesecake Bars
I should really call these Raspberry Cheesecake Bars with Copious Amounts of Fresh Raspberries Not to Mention a Shortbread Crust. (That's not too long is it??) These bars are so rich and creamy and I would say you can only have one, but I'm pretty sure I ate half the pan while shooting ...
Foto: The Food Charlatan — The Food Charlatan
Bahan-bahan
- 1 & 1/2 (6-oz) cups raspberries (fresh or frozen)
- 1/4 cup water
- 1/4 cup white sugar
- 1/2 cup salted butter (softened (1 stick))
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1 & 1/4 cups all purpose flour
- 1 (8-oz) package cream cheese (softened)
- 1/2 cup white sugar
- 1 egg
- 3/4 teaspoon almond extract
Langkah-langkah
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Preheat the oven to 350 degrees F. Prepare an 8x8 or 9x9 inch pan with parchment paper or aluminum foil sprayed with nonstick spray. (Or just spray the pan)
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Make the raspberry swirl: In a small saucepan, combine 6 ounces raspberries, 1/4 cup water and 1/4 cup sugar. Bring to a boil over high heat, and boil for 3 minutes, stirring. Reduce the heat to medium and then cook, stirring occasionally, for another 5-8 minutes, until mixture is thick. (It will continue to thicken as it cools) Set aside to cool completely. I put mine in the fridge.
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Make the crust: In a large bowl or stand mixer, beat the 1/2 cup butter and 1/2 cup sugar until light and fluffy, stopping to scrape the bottom and sides.
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Add the salt and flour and combine. It should look like coarse crumbs. It won't come together in a ball, but if you squeeze a bit in your hand it should stick together.
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Pour the mixture into the prepared pan and press down. I like to use the bottom of a glass for this step. Bake at 350 for 16-18 minutes, until the edges are just starting to turn golden. Remove and set aside.
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Meanwhile, make the cheesecake filling. Beat the cream cheese until smooth, scraping the sides and bottom. Add 1/2 cup sugar and beat. Add the egg and almond extract, and beat well.
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When the crust has had a few minutes to cool, pour the cheesecake mixture in and spread to the sides.
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Dollop the raspberry mixture on top of the cheesecake. Make sure to leave some white parts visible so that you have a chance to swirl.
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Use a knife to make swirls back and forth across the pan.
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Bake at 350 for 25-30 minutes, until the edges are just barely starting to turn golden (just a little bit!!)
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If you have time, turn the oven off and leave the door open for a half hour. This will help your cheesecake not to crack. (Rapid changes in temperature are a part of that.)
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Cover and refrigerate until completely chilled, about 2 hours in the fridge, or one hour in the freezer.
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Use a sharp knife dipped in hot water to slice the cheesecake (if you want clean lines). I use a washcloth to wipe off the knife in between slices.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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