Ingredients
Equipment
Instructions
Prepare the Crust and Raspberry Sauce
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes. Set aside.
- In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Simmer over medium heat for 5-7 minutes until thickened, mashing the berries. Set aside to cool.
Make the Filling and Assemble
- In a large bowl, beat the room temperature cream cheese until completely smooth. Add 1 cup of sugar and mix until just combined. Add eggs one at a time, mixing on low after each addition. Mix in sour cream and vanilla extract until just blended. Do not overmix.
- Pour the filling over the crust. Dollop the cooled raspberry sauce over the filling. Use a knife to gently swirl the sauce into the batter.
Bake and Chill
- Bake for 35-40 minutes, until the edges are set and the center has a slight wobble. Turn off the oven and let the bars cool in the oven with the door cracked for 1 hour.
- Remove from the oven and cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
For best results, ensure all dairy and eggs are at room temperature to prevent a lumpy batter.
Do not overmix the filling once the eggs are added; this is the key to preventing cracks.
For ultra-clean cuts, dip a sharp knife in hot water and wipe it clean between each slice.
Do not overmix the filling once the eggs are added; this is the key to preventing cracks.
For ultra-clean cuts, dip a sharp knife in hot water and wipe it clean between each slice.
