Ingredients
Method
Preparation of the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
- Mix until the crumbs resemble wet sand, then press into the bottom of a greased 9x9-inch baking dish.
- Bake the crust for about 10 minutes, then remove it from the oven and let it cool.
Making the Raspberry Purée
- In a saucepan over medium heat, add fresh raspberries, sugar, and lemon juice.
- Cook until raspberries break down, roughly 5-7 minutes. Blend until smooth and strain through a sieve.
Preparing the Cheesecake Filling
- In a mixing bowl, beat softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream until combined.
Assembling the Cheesecake Bars
- Pour the cheesecake filling over the pre-baked crust, smoothing it out evenly.
- Drop spoonfuls of the raspberry purée across the surface and swirl gently to create a marbled effect.
Baking and Cooling
- Bake in the preheated oven for about 25-30 minutes until the center is set but still slightly jiggly.
- Cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight.
Serving
- Lift the cheesecake out of the pan using parchment paper edges if used. Cut into squares and serve.
Notes
For best flavor, chill overnight. You can substitute raspberries with other berries or add a chocolate swirl if desired. Leftovers can be stored in the refrigerator for up to five days.