Description
A delightful fusion of smooth cheesecake and vibrant tart raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 cup fresh raspberries
- 2 tablespoons raspberry jam
Instructions
- Preheat your oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper.
- Combine graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter in a medium bowl. Mix until well incorporated.
- Press the mixture firmly into the bottom of the prepared pan to form a crust.
- Bake for 8-10 minutes until lightly golden. Allow to cool.
- Beat cream cheese in a large bowl until smooth. Gradually add 1 cup of sugar and vanilla extract.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in sour cream until smooth.
- Mash raspberries in a small bowl and mix with raspberry jam to create a sauce.
- Pour the cheesecake filling over the crust, smoothing the top.
- Spoon dollops of the raspberry mixture over filling and swirl with a toothpick.
- Bake for 45-50 minutes, until set but jiggly in the center.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Cut into bars and serve.
Notes
For added flavor, fold in some lemon zest into the batter. Use room temperature cream cheese to avoid lumps.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg