Raspberry Cheesecake Bars 🩷 - Imgredients: For the crust: - 170g butter biscuit, dugestive biscuit or graham cracker crumbs - 1 1/3 cups - 86g melted butter - 1/3 cup + 1 tablespoon For the batter: - 450g cream cheese - 2 cups - 150g granulated sugar - 3/4 cup - 2 large eggs - 1 tsp vanilla bean paste - 160g heavy cream (32% fat) - 2/3 cup For the jam: - 125g raspberries (fresh or frozen) - 1 cup - 60g granulated sugar - 1/4 cup + 1 tablespoon - Juice of half a lemon - 1 tablespoon cornstarch mixed with 1 tablespoon of water Instructions: 1. Preheat your oven to 150°C and place a separate pan filled with boiling water on the lowest rack (water bath). Line an 8 inch (20 cm) square pan with parchment paper. Let the paper hang over the sides, so you can easily pull the cheesecake out the pan later. 2. First, let’s prepare the crust. In a medium bowl, combine the biscuit or graham cracker crumbs with the melted butter and pour it into your prepared baking pan. Press the mixture firmly into the bottom of the pan to form an even layer. Place in the fridge until you prepare the cheesecake batter and the jam. 3. Prepare the raspberry jam: In a small saucepan combine the raspberries, granulated sugar and lemon juice. Cook over medium heat until the mixture begins to simmer, the raspberries soften and the water mostly evaporates (8-10 minutes, stirring frequently) Stir in the cornstarch mixture and continue to cook, stirring constantly until the mixture thickens, about 2-3 minutes. Remove from heat and let it completely cool. 4. Next, prepare the cheesecake filling. In a large bowl, mix the cream cheese and granulated sugar together until smooth and creamy, then whisk in the eggs (one at a time) and the vanilla bean paste. Lastly, mix in the heavy cream until well combined. 5. Pour the cheesecake filling over the crust (optionally pass it through a sieve to get rid of any lumps). Then add spoonfuls of the raspberry jam on top. Use a toothpick or knife to gently swirl the mixture into the cheesecake. 6. Bake in the preheated oven for 35 to 40 minutes, or until the edges are set but the middle still jiggles a little bit. Once ready, turn off the oven, crack the door open and allow it to cool inside for 30 minutes. 7. Remove from the oven and refrigerate for at least 6 hours or overnight 8. Once they have completely cooled down. take it out the pan and cut it into squares. 9. Enjoy :) #cheesecake #cheesecakerecipe #summerdessert #EasyRecipe #raspberry #raspberries #foodblogger #foodblog #FoodTok #baker #bakersoftiktok #baketok #asmrsounds #asmr #asmrfood - @welcometoangieskitchen