Raspberry Swirl Cheesecake Bars (Print Version)
# Ingredients:
→ Raspberry Swirl
01 -
1 and 1/2 cups (6 oz) raspberries, fresh or frozen
02 -
1/4 cup water
03 -
1/4 cup white sugar
→ Crust
04 -
1/2 cup salted butter, softened
05 -
1/2 cup white sugar
06 -
1/4 teaspoon salt
07 -
1 and 1/4 cups all-purpose flour
→ Cheesecake Filling
08 -
1 (8 oz) package cream cheese, softened
09 -
1/2 cup white sugar
10 -
1 egg
11 -
3/4 teaspoon almond extract
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line an 8x8 or 9x9 inch pan with parchment paper or aluminum foil and spray with nonstick spray.
02 -
In a small saucepan, combine raspberries, water, and sugar. Bring to a boil over high heat for 3 minutes, stirring. Reduce heat to medium and cook, stirring occasionally, for another 5-8 minutes until the mixture thickens. Let cool completely in the fridge.
03 -
In a large bowl or stand mixer, beat butter and sugar until light and fluffy. Add salt and flour, mixing until resembling coarse crumbs. Pour mixture into the prepared pan and press down firmly. Bake at 350°F (175°C) for 16-18 minutes, until the edges start turning golden. Remove and set aside.
04 -
In a bowl, beat cream cheese until smooth, scraping the sides and bottom. Add sugar and beat until combined. Add egg and almond extract, mixing well.
05 -
Spread the cheesecake filling over the cooled crust. Dollop the raspberry mixture on top, leaving some white spaces visible. Swirl using a knife to create a marbled effect.
06 -
Bake at 350°F (175°C) for 25-30 minutes, until the edges just start to turn golden. Turn off the oven and leave the door slightly open for 30 minutes to cool gradually. Cover and refrigerate for 2 hours, or chill in the freezer for 1 hour.
07 -
Use a sharp knife dipped in hot water for clean slices, wiping the blade between cuts. Serve chilled.
# Notes:
01 -
For a taller cheesecake layer, double the cheesecake filling ingredients and bake for about 50 minutes.