Raspberry Swirl Cheesecake Bars
Makes 9 bars
  • 1½ cups (212 grams) gingersnap cookie crumbs (about 30 cookies)
  • 3 tablespoons (42 grams) unsalted butter, melted
  • 9 ounces (255 grams) halved fresh raspberries (about 1⅓ cups lightly packed)
  • 1 cup (200 grams) granulated sugar, divided
  • 1 tablespoon (8 grams) cornstarch
  • 2 (8-ounce) packages (454 grams) cream cheese, room temperature and cubed
  • 2 tablespoons (16 grams) all-purpose flour
  • 2 teaspoons (8 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • 3 large eggs (150 grams), room temperature
  • ¾ cup (180 grams) sour cream, room temperature
  1. Spray a 9-inch square baking pan with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, stir together gingersnap crumbs and melted butter until well combined; using a small straight-sided measuring cup, press into bottom of prepared pan.
  3. Set SHARP SuperSteam+™ Built-In Wall Oven (SSC2489DS) to Manual / Convection Bake / Preheat / 1 Tray / 325°F / 10 minutes / Start. Bake for 10 minutes until set and fragrant. Remove from oven; use a straight-sided measuring cup to pack crust back down into an even layer, if needed. Let cool on a wire rack for 30 minutes.
  4. In the container of a blender, combine raspberries and ¼ cup (50 grams) sugar; purée until smooth. Strain raspberry mixture through an extra-fine-mesh sieve into a medium saucepan and discard any seeds; whisk in cornstarch until well combined. Cook over medium heat until large bubbles form; cook, stirring often, for 4 to 6 minutes. (Mixture will be thickened and will continue to thicken as it cools.) Mixture is the consistency of honey). Transfer raspberry mixture to a small bowl; let cool for 30 minutes, stirring occasionally.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape sides of bowl. Add flour, vanilla, salt, and remaining ¾ cup (150 grams) sugar; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Add sour cream; beat at medium-low speed until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Pour mixture onto prepared crust, shaking pan gently to spread cream cheese mixture into an even layer. Tap sides of pan several times to release any air bubbles, popping any that rise to the surface with a wooden pick.
  6. Working quickly, drop small dollops of cooled raspberry mixture on top of cream cheese mixture; using a wooden pick, swirl as desired.
  7. Set SHARP SuperSteam+™ Built-In Wall Oven (SSC2489DS) to Manual / Steam Bake / Water Bath / 300°F / 25 minutes / Start.
  8. Bake for 25 minutes until edges are set, top has a dulled finish, and center is almost set (It’s OK if cheesecake is still quite jiggly; it will continue to set as it cools.).
  9. Using a knife, immediately loosen edges of cheesecake from parchment. Let cool in pan on a wire rack for 1½ to 2 hours. Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top of cheesecake. Using excess parchment as handles, carefully remove from pan, and transfer to a cutting board. Using a warm dry knife, cut into bars.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/raspberry-swirl-cheesecake-bars/