These Raspberry Swirl Cheesecake Bars would be a major hit at your next potluck!
She guest posted for me because my husband and I were in New York City celebrating our wedding anniversary. It was magical. We walked a lot, ate a lot of food and none of the calories even counted because we were on vacation.
This year, we are celebrating our anniversary by driving 2 1/2 hours to Tulsa and eating at the Cheesecake Factory. I realize that my husband doesn’t really care about Cheesecake Factory, but I’m pregnant, so I am the boss of all things. I am quick to remind him that nothing can take away the pain my body will endure in November, so he’s really getting out easy.
Also, I am dedicating the next 6 1/2 months to figuring out how to wish a baby to just appear out of a belly. I’m thinking if I push on my belly button and think magical thoughts hard enough, it can probably happen. I mean, I can buy movie tickets on my phone, so surely this isn’t stretching the limits of the imagination too terribly far.
Back to the Key Lime Swirl Cheesecake Bars. Lately, I had been wondering if it would be possible to make a raspberry version. Heather originally used Key Lime Curd for the swirl, which made me ask…is Raspberry Curd a thing?
I made my Raspberry Curd the night before (super easy), and baked my cheesecake thicker than Heather did in her recipe, simply because I didn’t have a 10 inch pan and didn’t want to buy one. The result was a bit thicker than a “bar” but delicious all the same. And there was a bit of raspberry curd leftover, which is perfect for spreading on an English Muffin.
- 1/2 cup unsalted butter
- 1 pint ripe raspberries (or 12 oz. pkg. frozen raspberries, thawed)
- 5 large egg yolks, lightly beaten
- 3/4 cup sugar
- Pinch of salt
- 2 cups graham cracker crumbs (roughly two individual packets, crushed)
- 1/4 cup sugar
- 1 stick of melted butter
- 2 blocks of cream cheese, softened
- 1/2 cup sugar
- 2 eggs plus one egg white
- 2 TBS flour
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cup raspberry curd
- In a saucepan over medium heat, melt butter. Add raspberries, egg yolks, sugar, and salt. Cook, mashing the berries and stirring constantly until thick -- about 10 minutes. Pour the mixture in a strainer set over a bowl, pressing to extract as much as possible. Allow to cool to room temperature, then refrigerate. Raspberry Curd will thicken as it cools.
- Preheat oven to 350. Line at 8x8 pan with parchment paper that hangs over the edges. Mix graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the pan and bake for about 10 minutes or until set and fragrant. Let cool completely.
- Beat cream cheese and sugar in the bowl of a mixer on medium speed until smooth. Change the mixer to low speed and add the eggs and egg white one at a time until well mixed. Beat in the sour cream and vanilla, then the flour until just blended. Set a cup of the batter aside and spread the rest evenly over the crust.
- Mix 1/2 cup of the Raspberry Curd with the cup of reserved cheesecake batter. Spoon randomly over the cheesecake. Spoon the remaining 1/4 cup Raspberry Curd over that, and use a skewer or sharp knife to swirl the two together.
- Bake for about 50-55 minutes, or until center is set. Remove from oven and allow to cool completely, then remove by the parchment paper hanging over edges and cut into squares.
This cheesecake would be awesome with any kind of fruit curd, and it’s gorgeous too!!
Enjoy and have a happy Tuesday!!