Description
Buttery crumb crust gives way to a silky cheesecake layer, punctuated by jewel-toned raspberry ribbons. Each bite balances crisp edges with creamy tang and fruity sweetness for a slice-worthy treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup seedless raspberry jam
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
- In a bowl combine flour, granulated sugar, and salt. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- Press half of the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from oven.
- In a separate bowl beat cream cheese until smooth. Add granulated sugar, vanilla extract, and egg, beating until well combined.
- Spread the cheesecake mixture evenly over the partially baked crust.
- Drop spoonfuls of raspberry jam over the cheesecake layer and gently swirl with a knife or skewer.
- Sprinkle the remaining crumb mixture evenly over the top of the jam layer.
- Bake for 25 to 30 minutes, or until the top is golden and the cheesecake layer is set.
- Allow bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing.
Notes
- Use cold butter to achieve a tender, crumbly texture.
- Chilling the bars completely ensures clean, neat slices.
- Seedless raspberry jam provides a smooth fruit layer without seeds.
- Store bars covered in the refrigerator for up to 4 days.