If anyone wonders where to put the extra jam leftover from an earlier recipe, these Raspberry Swirl Cheesecake Bars may be the solution. When I make fresh jams, I usually make more than I can actually use, resulting in some alternative applications (think: sweet meets savory). In this dessert, the wonderfully tangy raspberry jam swirled into the vanilla cheesecake filling is a great blend of silky sweet atop a buttery shortbread crust. Another sharable treat that makes for a charmingly sized barbecue bite. Enjoy!!
Ingredients
Servings: 40 bars
Prep Time: ~45min
Crust
3 Cups All Purpose Flour
1 1/2 Cup Butter, unsalted, softened
1/2 Cup Sugar
1 Tsp Salt
Filling
1 1/2 Cup Sugar
24oz Cream Cheese, room temperature
2 Eggs
1/4 Cup Corn Starch
2 Tsp Vanilla Extract
1/2 Tsp Salt
1/2 Cup Raspberry Jam (see recipe)
Preheat oven to 325 degrees.
Crust: In a large mixing bowl, combine the flour, butter, sugar, and salt until a dough forms. Press the crust into a 13" x 9" baking pan. Bake at 325 degrees for 20 minutes. Set aside to cool
Cheesecake Filling: In a large mixing bowl, cream the sugar, cream cheese, and eggs. Mix in the corn starch, vanilla, and salt. Pour the mixture over the cooled crust and spread to the edges. Drop the raspberry jam by the spoonful across the top of the cheesecake filling.
Starting in the upper left corner, use a spoon to spiral the raspberry filling into the cheesecake. Bake at 325 degrees for 35-40 minutes, or until cheesecake has set and the top has a light golden tone. Set aside to cool. Note - For a clean cut, keep bars in the refrigerator for 2-3 hours before slicing.
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g
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