cheesecake bars with raspberry swirl

      Although cheesecake isn’t a family tradition for me—it's always appreciated, but we're more inclined towards pastry creams, chocolate pudding, and exceptional coffee cakes—I married into a cheesecake-loving family. This means that, despite the extensive cheesecake archives on this site, not a single complaint was voiced from my apartment (which is, to be fair, not very large) as I experimented with these bars over the last few weeks.

      It doesn't hurt that they're as beautiful as the burst of peonies featured in this week’s photoshoot. They remind me of tie-dye, marbled countertops, and wisps of smoke, yet don't require any extraordinary culinary skills to make—just a bag and a toothpick. Unlike other baked goods, where a perfect exterior makes me doubtful they will live up to expectations, these deliver on flavor: a softly lemony, perfectly creamy, exceptionally simple cheesecake layer swirled with a sweet-tart puree atop a buttery graham crust. They offer the essence of a berry and cheese Danish, conveniently formatted as a picnic/potluck/party-ready bar. I hope you find the chance to prepare them (or convince someone else to make them for you) very soon.

      Previously featured cheesecakes include: Easy Basque Cheesecake, Cheesecake Bars with All the Berries, New York Cheesecake, Cappuccino Fudge Cheesecake, Chocolate Peanut Butter Cheesecake, Chocolate Caramel Cheesecake, Brownie Mosaic Cheesecake, Raspberry Swirl Cheesecake, Key Lime Cheesecake, Layered Mocha Cheesecake, Bourbon Pumpkin Cheesecake, and Pumpkin Basque Cheesecake.

      **Raspberry Swirl Cheesecake Bars**

      Have you ever purchased raspberries that become mushy as soon as you bring them home? They're perfect for this recipe—their darker, richer hue looks stunning in the swirl.

      **Crust**

      1 cup (110 grams) graham or digestive cracker crumbs (about 7 sheets of graham crackers)

      2 tablespoons (25 grams) granulated sugar

      Pinch of salt

      3 tablespoons (85 grams) unsalted butter, melted

      **Swirl**

      6 ounces (170 grams) fresh or defrosted frozen raspberries

      2 tablespoons (25 grams) granulated sugar

      **Cheesecake**

      2/3 cup (130 grams) granulated sugar

      1 pound (2 packages of 8 ounces or 225 grams) cream cheese, at room temperature

      3 large eggs

      Finely grated zest and juice (1 to 2 tablespoons) from half a medium to large lemon

      **Instructions**

      **Preheat the oven**: To 325°F (162°C).

      Line the bottom and sides of an 8x8-inch rectangular baking pan with a large piece of parchment paper pressed into the corners and up the sides.

      **Prepare the crust**: In a bowl, combine the crumbs, sugar, salt, and melted butter with a fork until well mixed. Firmly press the mixture into the bottom of the prepared pan. Bake for 10 minutes.

      **Make the raspberry swirl**: In a food processor or blender, puree the raspberries with sugar until smooth. Strain the puree through a fine sieve into a small bowl to remove the seeds, and set the raspberry sauce aside.

      **Prepare the cheesecake filling**: Beat the cream cheese and sugar until fluffy, then add the eggs one at a time, mixing thoroughly and scraping down the sides of the bowl after each addition. Incorporate the lemon zest and juice. Pour the cheesecake batter over the prepared crust (it’s acceptable for the crust to still be warm). For a food processor method, place the sugar and cream cheese (cut into chunks) in the bowl of the food processor and blend until smooth. Add the eggs one at a time, scraping the bowl down between each. Then add zest and juice and blend again, scraping the bowl if necessary.

      **Assemble**: Transfer the raspberry sauce to a squeeze bottle, piping bag, or a zip-lock bag with a small corner cut. Squeeze the raspberry sauce into the cheesecake batter in two ways: first, press the tip into the batter to create "underwater" blobs of raspberry sauce throughout, then place droplets on the surface. [Tip: Use all of the sauce even if it seems like a lot, and don't worry about messiness; it’s hard not to make it look good!] Use a toothpick or skewer to create a decorative swirl with the raspberry sauce. Place the bars in the oven.

      **Bake the bars**: For 40 to 50 minutes, or until the cheesecake batter jiggles slightly when the pan is shaken. Allow to cool for 15 minutes on a rack, then transfer to the fridge to chill completely.

      **Serving**: Carefully lift the cooled bars out of the pan using the parchment paper and place them on a cutting board. Cut into 16 squares, cleaning the knife between

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