There’s two different cooking styles when it comes to measurements. Those who tediously measure every ingredient, and those like myself, who tend to measure in globs, dollops, and pours. One of the things that I love about cooking is the sensory measuring that goes into it. I like knowing what “a pinch” feels like to me, and how far a pour is going to go. (Don’t worry, I measure everything that I list in a recipe so that there’s no mistaking.)
Baking is very much about precise measuring. This is especially important when you are dealing with reactive ingredients like baking soda, or with eggs and things.
These cheesecake bars need to have their ingredients measured accurately, but for good reason. The consistency is so important, and it’s what make these so delicious. That creamy, dense, rich feel and taste is why we eat cheesecake!
And because this particular cheesecake is in bar form, it’s a little less fussy to deal with. These Berry Cheesecake Bars are the best of both worlds. The elegance and richness of cheesecake, in the ease of a bar dessert.
I am a HUGE fan of the dessert bar. I love taking a favorite, familiar dessert and putting it in bar form. They are a great option for a crowd, they’re easy to eat, and they can be portioned as large or small as you need them to be.
Cheesecake swirled with raspberry, blueberry, and strawberry, baked into a graham cracker crust and cut into easy bars.
- 15 graham cracker sheets
- 6 tbsp butter (melted)
- 1/2 cup sugar
- 1/8 tsp salt
- 2 8oz packages cream cheese (softened to room temperature)
- 2 large eggs
- 3/4 cup sugar
- 2 tsp vanilla
- 1/8 cup sour cream
- 1/8 cup each raspberries, blueberries, strawberries
- 2 tbsp water
- Preheat oven to 350 degrees.
- In a food processor combine graham crackers, butter, sugar and salt and pulse until crumbs are fine. Press into the bottom and halfway up sides of a 13×9 inch baking dish.
- In a small bowl combine fruit with 2 tablespoons water and puree. If it seems thick, add a bit more water.
- In a larger bowl, combine cream cheese, eggs, sugar, vanilla and sour cream and beat until smooth.
- Pour half of the cream cheese mixture over graham crackers.
- Pour pureed berries randomly over cream cheese mixture. Top with remaining cream cheese mixture, and swirl with a toothpick.
- Bake at 350 degrees for 30 minutes. Let cool slightly before storing in fridge to completely chill. Wait until completely chilled to cut into 12 bars. Serve with fresh berries.