Raspberry Cheesecake Bars

1. Make the Shortcrust Pastry

In a large mixing bowl, combine 450 grams of plain flour, 50 grams of baking cocoa powder, and a pinch of salt. Give it a whisk.

Grate 250 grams of cold butter directly into the bowl with the dry ingredients. Grating the butter ensures that it is evenly distributed throughout the dough, resulting in a more uniform consistency.

Using your fingers or a pastry cutter, quickly rub the grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This process should be done quickly to prevent the butter from warming up too much.

Stir in 200 grams of brown sugar until evenly distributed throughout the mixture.

In a separate small bowl, whisk 1 egg with 1 tablespoon of cold water. Fold the egg mixture into the dry ingredients.

Divide the dough into two portions: one with ⅔ of the dough for the base and the remaining ⅓ of the dough for the streusel topping. Wrap both portions in cling film and let them rest in the fridge for at least 30 minutes. Cooling makes the dough firmer and easier to work with.

2. Make the Cheesecake Filling

In a large mixing bowl, beat 600 grams of room temperature cream cheese until smooth and creamy. Gradually add 150 grams of caster sugar to the cream cheese and stir until the mixture is smooth and well blended.

Add 3 large eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.

Mix 1 teaspoon of vanilla extract and 200 millilitres of whipping cream until the filling is smooth and well combined.

Gently fold in 150 grams of raspberries. Be careful not to crush them too much, so they stay whole in the filling.

3. Preheat the Oven

Preheat your oven to 180°C (350°F).

Grease a 25×30 cm (10”×12”) baking tin or baking frame and line it with baking parchment for easier removal of the bars later.

4. Assemble the Cheesecake Bars

Take ⅔ of the chilled dough and press it evenly into the bottom of the prepared baking tin to form a cake base.

Pour the prepared cheesecake filling over the base and spread it evenly using a spatula.

Crumble the remaining ⅓ of the dough over the cheesecake filling to create the streusel topping. Make sure the crumbles are evenly distributed to create an even texture.

5. Bake

Place the baking tin in the preheated oven and bake for about 35-45 minutes, or until the filling is set, and the streusel topping is golden brown. The centre will be slightly wobbly but will firm up as it cools.

6. Serve

Allow the cheesecake bars to cool completely in the baking tin before cutting. This cooling period is crucial because it makes the filling firmer and makes the bars easier to slice.

Once cooled, cut the Raspberry Cheesecake Bars and enjoy.

Tips for Perfect Raspberry Cheesecake Bars

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before you begin. This contributes to a smoother, creamier filling.

Grating Butter: Grating cold butter allows it to be incorporated into the dough more evenly and quickly.

Avoid Over-Mixing: When making the shortcrust pastry and the cheesecake filling, avoid over-mixing to get the best consistency.

Chilling the Dough: Chilling the dough makes it easier to handle and creates a flakier crust.

Baking Time: Keep an eye on the cheesecake bars towards the end of the baking time to avoid overbaking.

Variations

Different Berries: For a different flavour, you can replace raspberries with other berries such as blueberries, strawberries, or blackberries.

Chocolate Chips: Add chocolate chips to the cheesecake filling for an extra-delicious treat.

Gluten-Free: If you need a gluten-free option, use a gluten-free flour blend for the crust.

Lemon Zest: Add a teaspoon of lemon zest to the cheesecake filling for a fresh, citrusy touch.

Storing Suggestions

Refrigerate: Store the Raspberry Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.

Freeze: For longer storage, place individual bars in a freezer bag before freezing. They will last up to 2 months in the freezer.

Related Recipes

Looking for more delicious recipes to satisfy your sweet tooth? Check out the recipes below:

No-Bake Raspberry Cheesecake

Chocolate Raspberry Bars

Quick Raspberry Yogurt Dessert

Conclusion

Raspberry Cheesecake Bars are a delicious and impressive dessert that combines the rich, creamy texture of cheesecake with the tartness of raspberries and the crunch of a cocoa-infused shortcrust pastry. This detailed recipe will ensure you get perfect results every time, whether you’re making them for a special occasion or just to satisfy your sweet cravings.

Happy Baking!