Time for another #onetinbakes recipe? Why yes, I think it just might be. It is now officially less than a month until the book is released in the US and Canada, by which point it should also be back in stock in Australia and New Zealand. To get you all excited I wanted to share one of my favourites from the book, also one of the easiest, the raspberry cheesecake streusel bars. Now, the reason I love them is partly the simplicity and then of course the finished result,who could say no to a cheesecake bar. In the recipe the streusel does double duty, it forms the crust the cheesecake rests upon and it forms the streusel topping. Double streusel, double crunch. A very good thing if you ask me. The cheesecake filling itself is very simple, a sour cream spiked affair giving a wonderful tang that goes so well with the raspberries. The recipe is also endlessly adaptable, since the release of the book a month ago I’ve seen versions with cherries, apricots, tayberries, strawberries. Basically if you’ve got some fruit, you can probably make a version of these.
Before we get to the recipe I do need to make one confession and one correction. The recipes were developed and tested with a scale, it’s the method I find the most straightforward and it ensures accurate baking. To make the book more universal the ingredients were also listed in cups and ounces to make the book accessible to those who don’t use a scale (although I will encourage you to try, kitchen scales are very low cost and it means you don’t have to convert recipes that use grams plus most importantly it means less washing up). After the book was sent to some friends in the US an error in one element of one recipe was spotted. I have had the error corrected for future print runs but I wanted to make sure you have the correct recipe ahead of the books wide US release. The error is in the streusel recipe for these bars and it is the American measurements which are wrong. I have made the recipe many times and the gram measurements are all completely fine. Also after the error was spotted I went through the book looking for any other issues with the conversion to cups and I haven’t found any. Apologies for the error, it was done during the edit process and because I don’t work with that system of measurements on a daily basis I missed it. The recipe below is the updated corrected recipe for your enjoyment.
Ingredients:
For the crust:
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup of brown sugar
1/2 cup unsalted butter, refrigerated and cubed
1/4 teaspoon of salt
For the raspberry layer:
2 cups of fresh raspberries
1/4 cup white sugar
1 tablespoon of cornstarch
For the cheesecake layer:
2 Pack (8 ounce) Cream Cheese Stuffed
1/2 cup of granulated sugar
2 large eggs
1 teaspoon of vanilla extract
For the Filling:
1/4 cup sliced almonds, toasted
Fresh mint leaves
Itinéraire:
Preheat the oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper.
For the crust, mix flour, oats, brown sugar and salt in a bowl. Cut in the butter until crumbly. Press mixture into prepared dish.
Bake for 15 minutes or until slightly golden brown.
For the raspberry layer, combine raspberries, sugar and cornstarch in a skillet over medium heat. Bake until thick, then spread over cooked crust.
For the cheesecake layer, beat the cream cheese with sugar until smooth. Add eggs and vanilla, beat until coated. Pour over raspberry layer.
Bake for 25-30 minutes until put. Cool to room temperature, then refrigerate for at least 2 hours.
Sprinkle with toasted almonds and top with mint before serving