Ingrédients pour Raspberry Cheesecake Bars
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) melted unsalted butter
- Seedless Red Raspberry Jam
- 16 ounces cream cheese (softened)
- 3 tablespoons granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
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Comment préparer Raspberry Cheesecake Bars
- Preheat oven to 350°F (175°C).
- Grease a 13x9x2-inch baking pan.
- In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup chopped pecans, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- Gradually add 1/2 cup (1 stick) melted unsalted butter, mixing with a fork until the mixture is crumbly and moistened.
- Press the mixture evenly into the prepared pan.
- Bake for 15 minutes.
- Let cool for 5 minutes. Spread 3/4 cup raspberry jam evenly over the crust.
- In a large bowl, beat together 16 ounces cream cheese (softened), 3/4 cup granulated sugar, 1/2 teaspoon vanilla extract, and 1 tablespoon lemon zest until smooth and creamy.
- Add 2 large eggs one at a time, beating well after each addition.
- Pour the cream cheese mixture over the jam layer and spread evenly with a spatula.
- Bake for 25 minutes.
- Let cool for 5 minutes.
- In a small bowl, whisk together 1/2 cup sour cream, 3 tablespoons granulated sugar, and 1 teaspoon vanilla extract until smooth.
- Spread the sour cream mixture evenly over the cheesecake layer.
- Warm the remaining 1/4 cup raspberry jam in a small saucepan over medium heat. Transfer to a small resealable plastic bag, snip a small corner, and pipe in a swirl pattern over the sour cream topping.
- Bake for 5-7 minutes, or until the sour cream topping is set.
- Let cool completely on a wire rack before refrigerating for at least 1 hour, or preferably overnight.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
310g
Fat
162g
Carbs
37g
