Tools Needed, Servings, and Cooking Time
Tools Needed:
- 8×8 or 9×9 inch baking pan
- Parchment paper or aluminum foil
- Nonstick spray
- Saucepan
- Mixing bowls
- Hand or stand mixer
- Sharp knife
Servings: 12 bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories: 274 kcal per bar
Ingredients
For the Raspberry Swirl:
- 1 1/2 cups raspberries (fresh or frozen)
- 1/4 cup water
- 1/4 cup white sugar
For the Crust:
- 1/2 cup salted butter, softened
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
For the Cheesecake:
- 1 (8-oz) package cream cheese, softened
- 1/2 cup white sugar
- 1 egg
- 3/4 teaspoon almond extract
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F. Line an 8×8 or 9×9 inch pan with parchment paper or aluminum foil and spray with nonstick spray to prevent sticking.
Step 2: Prepare the Raspberry Swirl
In a small saucepan over medium heat, combine raspberries, water, and sugar. Bring to a boil, then reduce to medium heat and cook until thickened (about 5-7 minutes). Set aside to cool.
Step 3: Make the Crust
In a large bowl or stand mixer, beat the softened butter and sugar until light and fluffy. Add the salt and flour, mixing until fully combined.
Press the mixture evenly into the prepared pan. Bake for 16-18 minutes, or until the edges just begin to turn golden. Remove from the oven and set aside to cool.
Step 4: Prepare the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and almond extract, and continue mixing until the batter is creamy and fully blended.
Pour the cheesecake mixture over the cooled crust, spreading it evenly.
Step 5: Add the Raspberry Swirl
Dollop the cooled raspberry mixture over the cheesecake filling. Use a knife or skewer to swirl it gently, creating a marbled effect. Leave some visible white areas for a beautiful contrast.
Step 6: Bake the Cheesecake Bars
Bake in the preheated oven for 25-30 minutes, or until the edges are just starting to turn golden and the center is set.
Turn off the oven and leave the door slightly open for 30 minutes to gradually cool the cheesecake, preventing cracks.
Step 7: Chill and Serve
Refrigerate the cheesecake bars until fully chilled, about 2 hours in the fridge or 1 hour in the freezer.
For clean cuts, use a sharp knife dipped in hot water and wiped clean between slices. Serve and enjoy!
Tips for Recipe Success
- Cutting Cleanly: Use a sharp knife dipped in hot water and wiped clean between cuts for neat, professional-looking bars.
- Perfect Swirl Effect: Avoid overmixing the raspberry into the cheesecake; leave visible white areas for a striking contrast.
- Using Parchment Paper: Lining the pan with parchment paper makes lifting and slicing the bars much easier.
- Chilling Time: Allow the bars to cool completely before slicing to ensure a smooth and firm texture.
- Ingredient Quality: Use fresh raspberries if possible for a more vibrant flavor, but frozen raspberries work just as well.
Serving and Storage Tips
Serving:
- Serve chilled for the best texture and flavor.
- Pair with a cup of coffee or tea for an elegant dessert.
- Add a dollop of whipped cream for extra indulgence.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the bars in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Frequently Asked Questions (FAQ)
1. Can I use frozen raspberries instead of fresh ones?
Yes! Frozen raspberries work just as well. Just be sure to drain any excess liquid after cooking the raspberry swirl.
2. What can I use instead of almond extract?
You can replace almond extract with vanilla extract for a slightly different flavor.
3. Why did my cheesecake crack?
Cracks can occur if the cheesecake cools too quickly. To prevent this, turn off the oven and let the bars cool inside with the door slightly open for 30 minutes before transferring them to the fridge.
4. Can I double this recipe?
Yes! Simply double the ingredients and bake in a 9×13-inch pan. You may need to slightly adjust the baking time.
5. How can I make this recipe gluten-free?
Replace the all-purpose flour in the crust with a gluten-free flour blend, and ensure all other ingredients are gluten-free.
Conclusion
Raspberry Cheesecake Bars offer the perfect balance of creamy cheesecake, buttery shortbread crust, and tangy raspberry swirl. Whether you’re hosting a party or simply treating yourself, this dessert is a showstopper. With easy-to-follow steps, helpful tips, and storage recommendations, you can create a flawless batch every time. Enjoy this delightful treat and share it with family and friends!
