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Irresistible Raspberry Cheesecake Crumb Bars with Homemade Jam

Irresistible Raspberry Cheesecake Crumb Bars with Homemade Jam

Immerse yourself in the delicious world of Raspberry Cheesecake Crumb Bars, a heavenly combination of creamy cheesecake, tangy raspberry jam and a buttery crumb crust. This recipe has a homemade raspberry jam option, but store-bought works just as well if you're short on time. The crumbly, buttery layers, combined with the luscious cream cheese filling and swirls of raspberry jam, create an irresistible treat, perfect for any occasion.

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Why you will love it

You'll love these Raspberry Cheesecake Crumb Bars because they offer the perfect balance of creamy, sweet, and tangy flavors. Homemade raspberry jam adds a fresh, vibrant touch, while the crumbly, buttery crust provides a satisfying texture. The cream cheese filling is creamy and rich, making these bars an indulgent yet easy-to-prepare dessert that is sure to impress.

Perfect opportunity

These bars are perfect for any gathering, from casual family gatherings to elegant parties. They make a wonderful addition to brunch or a delicious treat for afternoon tea. Their portable nature also makes them a great choice for picnics and potlucks, ensuring you have a stunning, easy-to-share dessert.

Decorating Tips

For an elegant presentation, add a light dusting of powdered sugar on top before serving. You can also garnish with fresh raspberries and a sprig of mint for a touch of color and freshness. For perfect swirls, use a toothpick or skewer to gently mix the raspberry jam into the cream cheese layer, creating a beautiful marbled effect.

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Ingredients:

Raspberry jam (optional if you use store-bought):

  • 1 1/2 cup raspberries (fresh or frozen) (180g)
  • 1/3 cup granulated sugar (66g)
  • 1 teaspoon of lemon juice
  • 1/2 tablespoon cornstarch mixed with 1 tablespoon water

Crumb:

  • 1 1/2 cup all-purpose flour (180g)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 3/4 cup unsalted butter, softened (170g)
  • 2/3 cup granulated sugar (132g)
  • 3/4 cup light brown sugar (159g)
  • 1 1/3 cup quick oatmeal (132 g)

Cream cheese filling:

  • 8 ounces cream cheese, softened (226 g)
  • 14 ounces sweetened condensed milk (397 g)
  • 2 teaspoons of vanilla extract
  • 1 egg yolk

Instructions:

Raspberry jam:

  1. In a small bowl, mix 1/2 tablespoon cornstarch with 1 tablespoon water and set aside.
  2. In a medium saucepan, add the raspberries, caster sugar and lemon juice. Stir and bring to a boil.
  3. Reduce the heat and simmer for about 10 minutes, stirring frequently.
  4. Add cornstarch mixture and stir until thickened. Remove from heat and let cool.

Crumb:

  1. Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan.
  2. In a small bowl, combine flour, baking soda and salt. Put aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy.
  4. Using a spatula, stir in the dry ingredients and oats until well combined.
  5. Press a little more than half of the crumb mixture into the prepared baking dish to form an even layer.
  6. Bake for 13 minutes, then remove from the oven and set aside.

Cream cheese filling:

  1. In a medium bowl, beat softened cream cheese until smooth and creamy.
  2. Gradually add the sweetened condensed milk, mixing until well combined. Adjust the quantity according to your tastes if you prefer a less sweet filling.
  3. Add the egg yolk and vanilla extract, mixing until completely incorporated.

replaces the word nice with empty assemble:

  1. Pour the cream cheese filling over the cooked crumb layer, spreading it evenly.
  2. Drop spoonfuls of cooled raspberry jam onto the cream cheese layer and use a toothpick to gently swirl it, creating a marbled effect.
  3. Sprinkle remaining bread crumb mixture evenly on top.
  4. Bake for 22 to 25 minutes, or until the top is golden and the filling is set.
  5. Let the bars cool completely, then refrigerate them for at least 2-3 hours if you prefer to serve them chilled.

Appreciate!

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