Description
Silky raspberry swirl cheesecake bars blend creamy richness with tangy fruit in a dessert that dances between indulgence and sophistication. Sweet graham cracker crust and swirled raspberry compote create a luxurious treat you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (60 milliliters) sour cream
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/3 cup (67 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Topping Ingredients:
- 1/2 cup (160 grams) seedless raspberry jam
Instructions
- Prepare a warm oven at 325F (160C) and line an 8×8 inch baking pan with parchment paper, ensuring side overhangs for easy extraction.
- Blend graham cracker crumbs, sugar, and melted butter into a cohesive mixture, then firmly press into the pan’s bottom, creating an even base layer.
- Whip cream cheese in a mixing bowl until silky smooth, incorporating sugar and vanilla extract until thoroughly integrated.
- Gently fold eggs into the cream cheese mixture, one at a time, ensuring complete blending after each addition, then fold in sour cream until achieving a uniform consistency.
- Carefully distribute the cream cheese batter across the prepared crust, smoothing the surface for an even layer.
- Gently warm raspberry jam over low heat until it reaches a liquid consistency for easy drizzling.
- Artfully drop spoonfuls of warm jam across the cheesecake surface, then use a knife to create elegant swirling patterns, generating a marbled visual effect.
- Bake for 35-40 minutes, watching for set edges and a slightly trembling center, indicating perfect doneness.
- Allow the cheesecake to cool completely at room temperature, preventing sudden temperature changes.
- Refrigerate for a minimum of 4 hours, permitting the bars to set and develop rich, creamy texture.
- Once thoroughly chilled, extract the dessert using parchment paper edges and slice into precise, delectable squares.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter and seamless mixing.
- Avoid overmixing the cheesecake batter to prevent air bubbles and cracking during baking.
- Gently swirl raspberry jam to create beautiful marbled patterns without fully incorporating it into the batter.
- Refrigerate bars overnight for the best texture and flavor development, allowing the cheesecake to set completely.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 258 kcal
- Sugar: 18 g
- Sodium: 125 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg