Chocolate-Raspberry Cheesecake Bars
Cheesecake bars on a chocolate wafer crust, topped with fresh raspberries and a hint of raspberry liqueur.
Ingredients
| 1 cup | 240 ml | crushed chocolate wafer cookies (about 20 cookies) |
| 3 tablespoons | 45 ml | butter, melted |
| 1/2 8 ounce | ounce package cream cheese, softened | |
| 1/3 cup | 80 ml | sour cream |
| 1/4 cup | 60 ml | granulated sugar |
| 1 | egg | |
| 1 tablespoon | 15 ml | raspberry liqueur (optional) |
| 1 teaspoon | 5 ml | cornstarch |
| 1/2 teaspoon | 2.5 ml | finely shredded lemon peel |
| 1 cup | 240 ml | fresh raspberries |
| — | seedless raspberry jam or currant jelly, melted (optional) |
Instructions
- Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease the foil. In a small bowl stir together wafer crumbs and melted butter. Pat crumb mixture firmly into the bottom of the prepared pan; set aside.
- In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. Add sour cream and granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg just until combined. Add the raspberry liqueur (if using), the cornstarch, and lemon peel. Beat on low speed just until combined. Pour the cream cheese mixture over the crust in pan, spreading evenly. Arrange the raspberries on the cream cheese mixture.
- Bake for 25 to 30 minutes or until center is set. Cool in pan on a wire rack. Cover and chill for at least 1 hour or overnight.
From the Test Kitchen
TO STORE: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.