Raspberry Cheesecake Bars
These Raspberry Cheesecake Bars combine chocolate, raspberry and lemon, a tasty combination. A must try for Valentine's Day or any occasion.
Equipment
- 13x9 inch baking pan
- hand mixer
- Mixing bowls
- non-stick aluminum foil
Ingredients
- 30 Oreos 3 cups
- 6 tbsp butter melted
- 16 oz cream cheese 2, 8oz bars
- 1/3 cup granulated sugar
- 2/3 cup sour cream
- 1/3 cup confectioner's sugar
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh squeezed lemon juice divided
- 1 tsp gelatin
- 1 cup + 1 tbsp seedless raspberry jam
- 6 oz raspberries container
Instructions
- Set rack to the middle position and preheat oven to 350 degrees.
- Line a 13x9 inch pan with non-stick aluminum foil.
- In a food processor, grind the Oreos until fine, yielding 3 cups.
- Melt butter in a small saucepan.
- Combine Oreo crumbs and butter and mix well. Press into baking pan.
- Bake for 15 minutes, cool completely.
- Using a hand mixer, beat the cream cheese until smooth. Beat in granulated sugar. Add sour cream a little at a time and beat well. Add confectioner's sugar and beat to combine. Scrape down the sides of the bowl as needed.
- Add eggs one at a time, beating well after each addition. Pour in vanilla, 1 tbsp lemon juice and lemon zest and beat until combined.
- Pour mixture over the cooled crust, spread into an even layer.
- Bake for 30 minutes until firm and slightly puffed.
- Cool for 45 minutes.
- In a small bowl, stir 1 tbsp of lemon juice with the gelatin. Set aside for about 5 minutes until the gelatin softens.
- While waiting for the gelatin, microwave 1 cup of the raspberry jam until warm. Whisk the jam until smooth.
- Add gelatin mixture and whisk together. Set aside for 15 minutes.
- Pour the raspberry jam evenly over the top of the cheesecake.
- Refrigerate for at least 2-3 hours to set. For best results make cheesecake a day before serving.
- Use the ends of the foil to carefully lift the cheesecake out of the pan. Place on a cutting board, roll the foil down and cut into 2x2.5 inch bars. About 20 bars.
- Microwave remaining tbsp of jam until warm. Add raspberries and toss gently.
- Press 2 raspberries onto the top of each bar.
- Serve and enjoy!
- Place in an airtight container and refrigerate leftovers for up to 5 days.
