Raspberry Cheesecake Bars
These raspberry cheesecake bars are irresistible! Will you eat them all yourself, or will you share them?
Servings: 12 bars
Ingredients
- 150 grams graham crackers
- 80 grams unsalted butter
- 300 grams cream cheese
- 90 grams fine granulated sugar
- 2 eggs
- 60 grams sour cream
- 10 grams all purpose flour
- 125 grams raspberries
Instructions
- Crush the biscuits and melt the butter. Combine the two, stirring well, then spread the mixture over a baking pan lined with parchment paper. Press down firmly with a spoon.
- In a bowl, mix the cream cheese and sugar until creamy. Add the eggs, sour cream, and flour. Stir until smooth, then pour the mixture into the baking pan.
- Spread the raspberries over the cheesecake. I cut the raspberries into smaller pieces myself.
- Bake the cheesecake for 40 minutes at 150°C/300˚F (conventional oven). Leave it to cool in the oven with the door slightly ajar. Then, place it in the refrigerator for at least 3-4 hours.
- Cut it into 12 bars and enjoy!
Tips
Read all my tips for the perfect cheesecake here.
How to store
Like cheesecake, these bars can be stored in the refrigerator for two to three days.