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Per serving
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- 1
Make the crust
Heat the oven to 325F and line an 8x8-inch pan with parchment, leaving an overhang on two sides so you can lift the bars out later. Stir the graham cracker crumbs together with the melted butter until the mixture looks like wet sand, then press it firmly and evenly into the bottom of the pan (the flat bottom of a measuring cup works great). Bake for 8 to 10 minutes. Pre-baking the crust sets it so it stays crisp under the creamy filling instead of turning soggy.
- 2
Cook the raspberry swirl
In a small saucepan over medium heat, combine the raspberries, 1 tablespoon of the sugar, and the lemon juice. Simmer for 4 to 5 minutes, mashing with a fork, until it looks jammy and thick. Press it through a fine strainer if you want to remove the seeds, then set it aside to cool. Cooking the raspberries down concentrates their flavor and drives off extra water, which is what keeps the swirl from bleeding pale pink into the filling.
- 3
Make the cheesecake filling
Beat the softened cream cheese with the remaining sugar until completely smooth, scraping down the bowl often. Mix in the sour cream, vanilla, flour, and a pinch of salt. Add the eggs one at a time, beating just until each one disappears. Stop as soon as it is combined. Overbeating here whips in air, and that is the number one cause of cracked, puffed cheesecake.
- 4
Assemble and swirl
Pour the filling over the warm crust and smooth the top. Drop small spoonfuls of the cooled raspberry sauce over the surface, then drag a skewer or the tip of a knife through them in a few figure-eights to make swirls. A light hand keeps the swirls distinct instead of muddying them into the batter.
- 5
Bake
Bake at 325F for 32 to 38 minutes, until the edges are set but the center still has a slight jiggle when you nudge the pan. That little wobble is exactly what you want. The bars keep cooking in the residual heat as they cool, so a center that is already firm in the oven means they are overbaked and will turn dense.
- 6
Chill before cutting
Let the bars cool to room temperature, then refrigerate for at least 4 hours, or overnight if you can wait. Cheesecake needs a full, cold set to firm up and slice cleanly. Lift the slab out by the parchment and cut it into squares, wiping your knife clean between cuts for neat, bakery-style edges.
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Raspberry Swirl Cheesecake Bars
Created by: SugarAndButter
Ingredients
- 1 1/2 cup graham cracker crumbs
- 5 tbsp butter
- 3/4 cup granulated sugar
- 16 oz cream cheese
- 2 eggs
- 1/3 cup sour cream
- 1 1/2 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour
- 1 cup raspberries
- salt
Instructions
- Make the crustHeat the oven to 325F and line an 8x8-inch pan with parchment, leaving an overhang on two sides so you can lift the bars out later. Stir the graham cracker crumbs together with the melted butter until the mixture looks like wet sand, then press it firmly and evenly into the bottom of the pan (the flat bottom of a measuring cup works great). Bake for 8 to 10 minutes. Pre-baking the crust sets it so it stays crisp under the creamy filling instead of turning soggy.
- Cook the raspberry swirlIn a small saucepan over medium heat, combine the raspberries, 1 tablespoon of the sugar, and the lemon juice. Simmer for 4 to 5 minutes, mashing with a fork, until it looks jammy and thick. Press it through a fine strainer if you want to remove the seeds, then set it aside to cool. Cooking the raspberries down concentrates their flavor and drives off extra water, which is what keeps the swirl from bleeding pale pink into the filling.
- Make the cheesecake fillingBeat the softened cream cheese with the remaining sugar until completely smooth, scraping down the bowl often. Mix in the sour cream, vanilla, flour, and a pinch of salt. Add the eggs one at a time, beating just until each one disappears. Stop as soon as it is combined. Overbeating here whips in air, and that is the number one cause of cracked, puffed cheesecake.
- Assemble and swirlPour the filling over the warm crust and smooth the top. Drop small spoonfuls of the cooled raspberry sauce over the surface, then drag a skewer or the tip of a knife through them in a few figure-eights to make swirls. A light hand keeps the swirls distinct instead of muddying them into the batter.
- BakeBake at 325F for 32 to 38 minutes, until the edges are set but the center still has a slight jiggle when you nudge the pan. That little wobble is exactly what you want. The bars keep cooking in the residual heat as they cool, so a center that is already firm in the oven means they are overbaked and will turn dense.
- Chill before cuttingLet the bars cool to room temperature, then refrigerate for at least 4 hours, or overnight if you can wait. Cheesecake needs a full, cold set to firm up and slice cleanly. Lift the slab out by the parchment and cut it into squares, wiping your knife clean between cuts for neat, bakery-style edges.