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Berry Swirled Cheesecake Bars

Delicious cheesecake that makes a delicious dessert or bar

Course Dessert
Keyword cheesecake, berry cheesecake, cheesecake bars
Servings 12

Ingredients

Jammy berry Swirl:

  • 2 Cups Berries fresh or frozen
  • 1/4 Cup Granulated Sugar
  • 2 Teaspoons Cornstarch
  • 1 Tablespoon Water

Shortbread Crust/Base:

  • 1/2 Cup Room Temperature Butter
  • 1/2 Cup Granulated Sugar
  • 1 1/4 Cups of All Purpose Flour
  • Pinch of Salt

Cheesecake Filling:

  • 16 Ounces Softened Cream Cheese 2 blocks
  • 3/4 Cup of Granulated Sugar
  • 2 Large Eggs|
  • 2 teaspoons of Vanilla
  • 1 Tablespoon of Flour

Instructions

  1. In a medium sauce pan over medium heat combine the berries, 1/4 cup of sugar, water and cornstarch. Simmer until thickened 3- 4 minutes, crushing and mashing the berries once they begin to cook to get an even consistency. Remove from heat and set aside.
  2. Preheat the oven to 325 degrees Fahrenheit and line a 9" x 9" or 8" x 8" square pan with parchment (or tin foil) and grease.
  3. Beat the softened butter and half a cup of sugar together with a hand or stand mixture until smooth. Add the flour and salt and continue mixing on low until crumbly, but holds together when squeezed.
  4. Dump into the prepared baking pan and press into a flat, even layer for the cheesecake base.
  5. Bake the base for 10 minutes.
  6. Unwrap the cream cheese and microwave 20- 30 seconds to remove any additional chill and make for a smooth mixture.
  7. Beat the cream cheese and 3/4 Cups of sugar together with the stand mixer until well combined.
  8. Add in eggs, one at a time and mix until completely incorporated, stopping the mixer and scraping down the sides of the bowl as needed.

  9. Mix in vanilla. Lastly sprinkle in the tablespoon of flour and mix to combine.

  10. Once the base is out of the oven pour the cheesecake filling on top and spread evenly.
  11. Drop large spoonfuls of the berry mixture over the surface (leaving some cheesecake plain if desired too) then take a sharp knife or skewer and drag through the cheesecake and fruit to swirl.
  12. Bake for 30 -35 minutes until the edges are completely set (and slightly golden) and the centre just barely jiggles.
  13. Transfer to wire a rack to cool. Then cool completely covered in the fridge.

Recipe Notes

These bars are delicious still warm and can be served straight from the pan, but to get clean cuts and proper squares should be chilled a couple hours in the fridge before slicing. Generally in our household there is a bit of both. Store covered in the fridge for up to a week.