Raspberry Swirl Cheesecake Bars (Printable Version)

Buttery shortbread crust, creamy cheesecake filling, and bright raspberry swirls in decadent dessert bars.

# What You'll Need:

→ Raspberry Swirl

01 - 170 g fresh or frozen raspberries
02 - 60 ml water
03 - 50 g white sugar

→ Shortbread Crust

04 - 113 g salted butter, softened
05 - 100 g white sugar
06 - 0.25 tsp salt
07 - 155 g all-purpose flour

→ Cheesecake Filling

08 - 226 g cream cheese, softened
09 - 100 g white sugar
10 - 1 large egg
11 - 0.75 tsp almond extract

# Step-by-Step Guide:

01 - Preheat oven to 175°C. Line a 20x20 cm or 23x23 cm square pan with parchment paper or foil and lightly grease.
02 - Combine raspberries, water, and sugar in a small saucepan. Bring to boil over high heat, stirring. Boil for 3 minutes, then reduce to medium and simmer 5–8 minutes until thickened. Cool completely in refrigerator.
03 - In a large bowl or stand mixer, cream butter and sugar until light and fluffy. Blend in salt and flour until mixture resembles coarse crumbs.
04 - Transfer crust mixture to prepared pan. Press evenly and firmly into base. Bake for 16–18 minutes until edges turn light golden. Remove and allow to cool slightly.
05 - Beat cream cheese until smooth, scraping bowl as needed. Incorporate sugar, then add egg and almond extract, mixing thoroughly.
06 - Once crust has cooled slightly, spread cheesecake filling evenly over base. Drop spoonfuls of raspberry mixture on top, leaving white spaces.
07 - Drag a knife or skewer back and forth through mixture to achieve a marbled swirl effect.
08 - Bake at 175°C for 25–30 minutes until edges are just starting to turn golden.
09 - Optional: Turn off oven, open the door, and allow bars to cool for 30 minutes to prevent cracking.
10 - Transfer pan to refrigerator and chill completely, approximately 2 hours.
11 - For clean slices, dip a sharp knife in hot water and wipe between cuts. Cut into 12 bars.

# Additional Notes:

01 - For a taller cheesecake layer, double the cream cheese, sugar, egg, and almond extract; bake the assembled bars for approximately 50 minutes.
02 - Rapid temperature changes can cause cracking; gradually cooling the bars minimizes this risk.

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