Equipment Needed
- 8×8 inch square baking pan
- Parchment paper
- Medium mixing bowl
- Small saucepan
- Fine mesh sieve
- Stand mixer or hand mixer and large bowl
- Rubber spatula
- Toothpick or skewer
Step-by-Step Instructions
First, I line my 8×8 pan with parchment paper, leaving an overhang on two sides. This is my best tip for easy removal later—without it, you’ll be wrestling with the bars. For the crust, I mix the graham cracker crumbs, sugar, and melted butter right in the pan until it resembles wet sand, then press it firmly and evenly into the bottom. I bake this alone for 10 minutes at 325°F (163°C). This pre-baking, or “blinding,” is crucial. It sets the crust so it stays crisp and doesn’t turn soggy under the wet filling. I let it cool slightly while I work on the swirl.
While the crust bakes and cools, I make the raspberry swirl. In a small saucepan, I combine the raspberries, sugar, water, and lemon juice. Over medium heat, I let it simmer for about 5-7 minutes, using a spoon to mash the berries. Then, I push the whole mixture through a fine-mesh sieve into a bowl to remove the seeds—it’s a bit of an arm workout, but a seed-free sauce makes for a much more elegant swirl. I whisk in the cornstarch until smooth. This thickens as it cools into a perfect, pipe-able swirl consistency.
Now, for the heart of the recipe: the filling. Here’s where patience pays off. I beat the softened cream cheese and sugar together for a full 2-3 minutes until it’s completely smooth and silky. Any lumps now will be lumps forever, so I scrape the bowl down thoroughly. Then, I add the eggs one at a time, mixing just until each is incorporated. Over-beating the eggs incorporates too much air and can cause cracks. Finally, I mix in the sour cream, lemon juice, zest, vanilla, and salt until the batter is homogenous and gloriously creamy.
I pour this luscious filling over the pre-baked crust. Then, I dollop teaspoons of the cooled raspberry sauce over the top. Using a toothpick, I gently drag it through the dollops to create a beautiful marbled effect. The key is to not over-swirl, or the colors will muddy. I bake the bars at 325°F for 35-45 minutes. The edges will be set, but the center should still have a slight, gentle jiggle—like Jell-O. This was the hardest lesson for me: taking it out before it looks fully set. It continues to cook as it cools, and this prevents a dry, cracked top.(See the next page below to continue…)