Raspberry Cheesecake Bars
Indulge in these delightful Raspberry Cheesecake Bars, perfect for Ramadan or any occasion. They feature a buttery graham cracker crust, creamy cheesecake filling, and tangy raspberry preserves. The bars are baked to perfection and chilled to ensure a smooth texture and clean cut when serving. These are ideal for gatherings or as a special treat at home.
These Raspberry Cheesecake Bars are the perfect treat for Ramadan or any occasion! Featuring a buttery graham cracker crust and a creamy cheesecake filling, these bars are sure to impress at your next gathering or simply as a delightful indulgence at home.
Ingredients
šŖ 18 graham crackers
š§ 8 tablespoons unsalted butter
š¬ 2 tablespoons sugar
š§ 24oz cream cheese, room temperature
š 1 cup granulated sugar
š„ 3 eggs
š¶ 1/2 cup sour cream
š¦ 2 teaspoons vanilla extract
š 1 cup raspberry jam or preserves (or any flavor of choice, microwave for 1 minute to soften)
Instructions
1- Preparation:
- Preheat the oven to 325Ā°F.
- Line a 9x9 or a 9x13 baking dish with parchment paper and set aside.
2- Prepare the Crust:
- In a food processor, combine graham crackers, melted butter, and sugar.
- Blend until finely ground.
- Transfer the crust mixture to the prepared baking pan.
- Use your hands or the bottom of a measuring cup to press it firmly and evenly into the pan.
3- Make the Cheesecake Filling:
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes.
- Add the eggs one at a time, beating until fully incorporated after each addition.
- Mix in the sour cream and vanilla extract and continue beating until smooth, about 1 minute.
4- Assemble the Bars:
- Pour the cheesecake filling over the prepared crust.
- Spoon the softened raspberry preserves on top of the filling.
- Use a toothpick or knife to gently swirl the preserves into the cheesecake mixture, creating a marbled effect.
5- Bake:
- Place the baking dish in the oven and bake for 50-60 minutes, or until the cheesecake appears set on top and the edges are lightly browned.
- Note that the cheesecake will be puffy but will settle slightly as it cools.
6- Cool and Chill:
- Allow the cheesecake to cool for 1 hour at room temperature.
- Then, chill it in the refrigerator for at least 5 hours and up to 1 day to ensure proper setting.
7- Serve:
- To serve, carefully lift the bars out of the pan using the parchment paper overhang on the sides.
- Use a sharp knife to cut the cheesecake into squares.
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: About 6 hours and 20 minutes (including chilling time)
Servings: Makes approximately 16 bars, depending on cut size
Equipment: Oven, food processor, mixer, baking dish, parchment paper, measuring cups, and a sharp knife.
Cooking Tips
- Ensure the cream cheese is at room temperature for a smooth filling.
- Don't rush the chilling process; it helps in setting the bars perfectly.
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