Black Raspberry Cheesecake Bars
Adapted from Buttermilk by Sam
Black raspberries are the berry to die for. And they grow wild and free, and on farms, all throughout Ohio! Try out this “berry everyone loves” in cheesecake bars perfect to take to your July 4th gathering! Everyone will know how much you love them.
INGREDIENTS
Black Raspberry Compote:
5 oz black raspberries or blackberries
Juice of half a lemon
2 tablespoons sugar
Crust:
2 cups graham cracker crumbs
½ cup butter melted
1 tablespoon powdered sugar
Cheesecake Filling:
2 brick packages cream cheese or 16 oz, at room temperature
½ cup sour cream at room temperature
1 teaspoon pure vanilla extract
½ cup sugar
2 large eggs at room temperature
INSTRUCTIONS
Make the black raspberry compote: In a small pot, combine the berries, sugar and lemon juice. Cook on medium for about ten minutes, until the berries are completely broken down and you have a thick sauce. Pour through a mesh sieve to remove seeds, if desired.
Make the crust: Preheat the oven to 350 F. Line an 8x8” square pan with two sheets of parchment so that they make a + and line all sides of the pan. Melt the butter and stir it into the cookie crumbs along with the sugar. Press the crumbs into the bottom of the pan, using the back of a measuring cup to pack it in tight. Bake the crust for 10 minutes to set it. Lower the oven temperature to 325, and let the crust cool.
Make the filling: Beat the cream cheese, sour cream, vanilla, salt and sugar using a hand mixer or in the bowl of a stand mixer fitted with a whisk attachment. Use a rubber spatula to scrape the bowl and beat until no lumps remain. Add the eggs and beat to just combine.
Bake the cheesecake: Pour half of the cheesecake mixture into the prepared crust and spoon in some of the compote and swirl it in with an offset spatula or butterknife. Pour the rest of the cheesecake and spoon in more of the compote - you might not want to use it all but swirl as much as you like, swirl it. Prep the water bath: Fill a 13 x 9” pan ⅓ of the way with water. Set the cheesecake into the water bath and put it all into the oven. Bake for 45-60 minutes until the cheesecake is set on the sides and doesn’t wobble when you shake the pan. Turn the oven off and stick a wooden spoon in the oven to prop open the door. Let the cheesecake cool for an hour inside the oven. Once it’s cool, bring it to room temperature and then set in the fridge overnight to chill.
Serve cold with coffee, and store in the fridge (if there's any left)!
