raspberry cheesecake crumble bars

Instagram has been awash with images from Edd Kimber's new book, One Tin Bakes, in particular his raspberry cheesecake streusal bars. I decided to make my own version using my apple cheesecake recipe swapping raspberries for the apples and instead of the usual flaked almonds I topped the bars with an oaty crumble.

I normally bake with frozen raspberries as fresh raspberries are always so expensive. When I looked through the freezer section at the supermarkets there were no frozen raspberries to be found. I guess their supply has been affected by COVID-19.

They did have packets of mixed berries though so I bought a pack then carefully separated out all the frozen raspberries.

I made both the base and filling in the food processor so there was minimal washing up.

Here's the recipe for you which makes 16 squares or 18 bars. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20ºC.

Raspberry cheesecake crumble bars
175 g unsalted butter
1/2 cup caster sugar
1½ cup plain flour, sifted
Pinch salt
1 teaspoon vanilla essence

1 tbs raw sugar
4 tbsp rolled oats

150g raspberries
1 tbs caster sugar
1 x 250 gram packet of cream cheese, softened
1 egg
1/3 cup caster sugar
1 teaspoon vanilla extract
1 tsp grated lemon rind
2 tbs yoghurt or cream

Grease and line an 8 inch square tin with baking paper. Preheat the oven to 190°C/375°F.

In a food processor, process all the ingredients for the base until a soft dough forms around the blades. Take out ⅔ of the dough and press the mixture into the base of the prepared tin. Add the raw sugar and oats to the remaining dough and place in the fridge. This will form the crumble topping.

Place the raspberries and sugar in a small bowl. Set to one side while you make the cheesecake filling. Wipe out the food processor then combine the filling ingredients in the food processor and whiz until smooth. Pour over the prepared base, then dot with the sugared raspberries and strew over the crumble mix.

Return to the oven and bake the cake for 45 minutes or until the filling is just set and the crumble golden. If the crumble is still a little pale, increase the temperature to 200ºC and bake for a further 10 minutes. Allow to cool completely before storing in the fridge to firm up.

Cut into squares or bars before serving and allow to come to room temperature as these are best served at room temperature.

These were delicious and were a real hit at work. 

See you all again next week with some more baking from my kitchen.

Bye for now,


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