Description
Creamy cheesecake bars with a buttery toasted graham cracker crust and a vibrant raspberry swirl, baked until silky and chilled to perfection.
Ingrédients
Scale
- 1 ½ cups (200g) graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp (85g) unsalted butter, melted
- 1 ½ cups fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp fresh lemon juice
- 16 oz (450g) full-fat brick cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ¼ cup sour cream or heavy cream
Instructions
- Preheat oven to 165°C (325°F). Line an 8×8-inch baking pan with foil, leaving overhang, and lightly grease.
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture firmly into the bottom of the pan.
- Bake crust for 10 minutes and let cool slightly.
- Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
- Simmer for 5–6 minutes, mashing berries as they cook.
- Strain through a fine-mesh sieve and cool completely.
- Beat cream cheese and sugar until fluffy and smooth.
- Add eggs one at a time.
- Mix in vanilla extract and sour cream until just combined.
- Pour cheesecake batter over the crust.
- Drop teaspoons of raspberry sauce over the top.
- Use a toothpick to create a marbled swirl pattern.
- Bake for 30–35 minutes until edges are set and center slightly jiggles.
- Cool completely at room temperature.
- Refrigerate for at least 4 hours before slicing into bars.
Notes
For the smoothest cheesecake texture, use fully softened cream cheese and avoid overmixing after adding the eggs.
- Temps de préparation: 20 minutes
- Temps de cuisson: 45 minutes
- Catégorie: Dessert
- Méthode: Baked
- Cuisine: American
Nutrition
- Portion: 1 bar
- Calories: 230
- Sucre: 15g
- Sodium: 140mg
- Graisse: 16g
- Graisse saturée: 9g
- Graisses insaturées: 5g
- Gras trans: 0g
- Glucides: 20g
- Fibres: 1g
- Protéine: 4g
- Cholestérol: 65mg