Description
Raspberry Cheesecake Bars
Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
Cheesecake Layer:
16 oz cream cheese, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
Topping:
1 cup fresh raspberries
Powdered sugar for dusting
Instructions:
1. Prepare Crust: Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar. Press the mixture into a 9×13-inch baking dish lined with parchment paper. Bake for 10 minutes.
2. Cheesecake Layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Mix in vanilla extract. Pour the mixture over the cooled crust.
3. Bake: Bake for 30-35 minutes until set. Let it cool completely.
4. Add Toppings: Top with fresh raspberries and dust with powdered sugar.
5. Slice and Serve: Chill for 2 hours, slice into bars, and enjoy!
Step-by-Step Guide
1. Prepare the Pan: Line a 9×13-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal. This is crucial for clean bars.
2. Make & Bake the Crust: In a medium bowl, stir the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the prepared pan. Pre-bake for 10 minutes, then let it cool slightly.
3. Create the Filling: Using a stand or hand mixer, beat the softened cream cheese on medium speed until completely smooth and lump-free. Gradually add the sugar and beat until creamy. Add eggs one at a time, beating just until incorporated after each. Stir in the vanilla.
4. Bake the Cheesecake: Pour the filling over the warm crust and spread it evenly. Bake at 350°F for 30-35 minutes. The center should be set but still have a slight jiggle when gently shaken.
5. Cool & Chill: Let the pan cool completely on a wire rack. Then, refrigerate for at least 4 hours, or ideally overnight, for perfect slicing texture.
6. Finish & Serve: Use the parchment paper to lift the entire slab out of the pan. Top with fresh raspberries, dust generously with powdered sugar, and slice into bars with a sharp knife wiped clean between cuts.
Serving Suggestions
These bars are delightful on their own but can be elevated for special occasions. Serve with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a decorative touch, drizzle with a raspberry coulis or a dark chocolate sauce. They pair perfectly with a cup of coffee at a brunch or as a sweet ending to a summer dinner party.
How-to Summary
Create a buttery graham cracker crust, press into a lined pan, and pre-bake. Beat softened cream cheese with sugar, eggs, and vanilla for the filling. Pour over the crust and bake until set. Cool completely, then chill thoroughly. Top with fresh raspberries, dust with powdered sugar, slice, and serve.
Frequently Asked Questions
1. Can I use frozen raspberries instead of fresh?
Yes, but do not thaw them before adding. Toss frozen berries lightly in flour to prevent excessive bleeding, and add them just before baking the filling to avoid a soggy top.
2. How do I store these cheesecake bars, and how long will they last?
Store covered in the refrigerator for up to 5 days. For longer storage, freeze the bars (without toppings) in a single layer, then wrap tightly. Thaw in the fridge overnight before adding berries and serving.
3. My cheesecake cracked. What went wrong?
Cracking is often caused by overmixing the eggs (which incorporates too much air) or overbaking. Mix eggs on low speed just until combined, and remove the pan from the oven while the center is still slightly wobbly.
4. Can I make these gluten-free?
Absolutely. Use certified gluten-free graham crackers or another gluten-free cookie to make the crumbs. All other ingredients are naturally gluten-free.
5. The crust is too crumbly. How can I fix it?
Ensure you are using enough butter. The crust mixture should hold together when pinched. If it’s too dry, add more melted butter, one tablespoon at a time, until the correct consistency is achieved.
Common Mistakes to Avoid
- Using cold cream cheese: This leads to a lumpy filling. Ensure it is fully softened at room temperature.
- Overmixing the batter: Once eggs are added, mix on low speed just to combine. Overmixing incorporates air and can cause cracking.
- Skipping the chill time: Attempting to slice before the bars are fully chilled will result in a messy, gooey texture. Patience is key.
- Not lining the pan: Skipping parchment paper makes it nearly impossible to remove the bars cleanly.
- Adding toppings too early: Add fresh berries and powdered sugar just before serving to maintain freshness and a beautiful presentation.
Conclusion
These Raspberry Cheesecake Bars are the perfect fusion of creamy, tangy, and sweet, with a delightful textural contrast. By following this detailed guide and avoiding common pitfalls, you can create an impressive, crowd-pleasing dessert with minimal fuss. Whether for a casual treat or a special gathering, these bars are guaranteed to earn rave reviews. Enjoy the process and the delicious results!