Raspberry Cream Cheese Bars

Instructions

1. Step 1

   Heat the oven to 160°C. Line the baking pan with parchment paper, leaving an overhang on two sides.

   Cookware: parchment paper, Square Baking Pan

2. Step 2

   Whisk the cornstarch with the cold water in a small bowl until smooth.

   Ingredients used: 8.0 gr Cornstarch, 15.0 ml Water

   Cookware: small bowl, whisk

3. Step 3

   Combine the raspberries, lemon juice, and 3 ¼ tbsp (40 gr) of the sugar in the saucepan. Cook over medium heat until juicy, then stir in the cornstarch mixture and cook until thickened.

   Timer: 5 min (fixed)

   Ingredients used: 40.0 gr Granulated Sugar, 15.0 ml Lemon Juice, 250.0 gr Raspberry

   Cookware: small saucepan, whisk

4. Step 4

   Transfer the raspberry sauce to a small bowl and let it cool while preparing the crust and filling.

   Timer: 15 min (fixed)

   Cookware: rubber spatula, small bowl

5. Step 5

   Combine the graham cracker crumbs, melted butter, 2 tbsp (25 gr) of the sugar, and 1 gr of the salt in a mixing bowl. Press the mixture firmly and evenly into the lined pan.

   Ingredients used: 180.0 gr Graham Cracker, 25.0 gr Granulated Sugar, 1.0 gr Salt, 85.0 gr Unsalted Butter

   Cookware: mixing bowl, rubber spatula, Square Baking Pan

6. Step 6

   Bake the crust at 160°C until lightly fragrant and set. Place the pan on a wire rack while making the filling.

   Timer: 10 min (fixed)

   Cookware: Square Baking Pan, wire rack

7. Step 7

   Beat the cream cheese with the remaining sugar until smooth, scraping down the bowl as needed.

   Timer: 2 min (fixed)

   Ingredients used: 680.0 gr Cream Cheese, 135.0 gr Granulated Sugar

   Cookware: electric mixer, mixing bowl, rubber spatula

8. Step 8

   Mix in the sour cream, vanilla extract, and remaining 1 gr of salt just until evenly combined.

   Ingredients used: 1.0 gr Salt, 120.0 ml Sour Cream, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl, rubber spatula

9. Step 9

   Add the eggs one at a time, mixing on low speed after each addition only until incorporated.

   Ingredients used: 3.0 piece Egg

   Cookware: electric mixer, mixing bowl, rubber spatula

10. Step 10

    Spread the filling over the warm crust. Spoon the cooled raspberry sauce over the surface and draw a knife through both layers to create broad swirls.

    Cookware: knife, rubber spatula, Square Baking Pan

11. Step 11

    Bake at 160°C until the edges are set, the center still has a slight wobble, and the center reaches 71°C.

    Timer: 40 min (fixed)

    Cookware: Square Baking Pan

12. Step 12

    Cool the bars in the pan on a wire rack until they reach room temperature.

    Timer: 60 min (fixed)

    Cookware: Square Baking Pan, wire rack

13. Step 13

    Cover and refrigerate the bars until thoroughly chilled and firm.

    Timer: 240 min (fixed)

    Cookware: Square Baking Pan

14. Step 14

    Lift the chilled slab out by the parchment overhang and cut it into 16 bars.

    Cookware: knife, parchment paper