Raspberry Swirl Cheesecake Bars. With solely 135 energy every, it is a completely portion managed luscious raspberry swirl cheesecake dessert.
Raspberry Swirl Cheesecake Bars
Initially printed Nov 2011.
These raspberry swirl cheesecake bars are so fairly and chic regardless of their sinful nature. One other nice deal with for the freezer to serve at any time when the urge takes you so that you could take pleasure in them one by one or with buddies when you resolve to share.
I pre-cut these into bars and freeze them in hermetic containers with each nestled inside a paper muffin tin liner. That’s so I can simply pluck out as many as you’ll want to thaw at a time.
Frozen Raspberries make this recipe extra economical with out sacrificing flavour.
I additionally freeze a complete batch, uncut, in case I want bigger servings to function a decadent dessert for sudden dinner company.
The batch proven makes use of a shortbread kind base however when you choose you can also make these with a normal graham cracker crumb base as a substitute. I’ve used that base in a identical measurement pan for these Lemon Blueberry Cheesecake Bars.
Raspberry Swirl Cheesecake Bars
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Raspberry Swirl Cheesecake Bars
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Prep Time:
20 minutes
Cook dinner Time:
50 minutes
Whole Time:
1 hour 10 minutes
ONLY 135 CALORIES EACH – No have to bake a complete raspberry swirl cheesecake, take pleasure in completely portion managed servings of this luscious dessert.
Components
For the Shortbread Backside
- 1 1/2 cups all-purpose flour
- 1/2 cup plus 1 tbsp butter
- 1/4 cup packed brown sugar
For the Raspberry Swirl Compote
- 1 cup raspberries
- 1/4 cup sugar
- 4 tbsp water
- 1 rounded tablespoon corn starch
- 2-3 tbsp chilly water
Vanilla Cheesecake
- 8 oz cream cheese, 1 cup
- 1/3 cup sugar
- 1 to 2 tsp vanilla extract
- 1 egg
- 1/3 cup whipping cream
Directions
For the Shortbread Backside
- Course of the flour, butter and brown sugar collectively in a meals processor till the combination is crumbly, then press into the underside of a parchment lined or flippantly greased 9×9 inch pan.
- Bake at 350 levels F for 20 -25 minutes. The shortbread backside ought to simply be barely golden brown on the edges. take away from oven.
For the Raspberry Swirl Compote
- Deliver the raspberries, sugar and 4 tbsp water to a really light boil.
- Thicken by including a slurry of 1 rounded tbsp of corn starch dissolved in 2-3 tbsp chilly water. Add the slurry slowly, stirring gently however repeatedly with a rubber spatula.
- Boil just for an extra half minute or so, stirring always till the combination fully thickens. Put aside to chill barely.
For the Vanilla Cheesecake portion of the recipe
- Beat collectively the cream cheese, sugar and vanilla extract till clean.
- Add the egg and beat in for a few minute or two till very clean.
- Mix within the whipping cream till clean.
- Pour the vanilla cheesecake batter over the baked crust.
- Drop tablespoonfuls of the raspberry compote, evenly spaced aside, onto the cheesecake batter. Utilizing the deal with of a wood spoon, swirl the raspberry compote via the cheesecake batter. Bake for 25-Half-hour at 300 levels f till the middle units.
- To make sure even baking you may place the baking pan into a bigger baking pan and fill half method up with boiling water. This will decelerate the cooking course of and require slightly further baking time however the cheesecake will bake extra evenly from the perimeters to the middle.
- Cool fully earlier than reducing into bars and serving. Retailer within the fridge or freeze till wanted.
Vitamin Data
Yield
24
Serving Measurement
1 g
Quantity Per Serving
Energy 135Whole Fats 8gSaturated Fats 5gUnsaturated Fats 0gLdl cholesterol 31mgSodium 68mgCarbohydrates 14gSugar 7gProtein 1g
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