Raspberry and Vanilla Cheesecake Bars Recipe
It is the pick-your-own season in the UK and that means exploring the local area and for our first time heading out and picking our own. Goslings Farm in Trimley St Martin will be close to our new home and as they have strawberries, raspberries, gooseberries, currants, and blackberries as well as vegetables it was about time the kids got to enjoy this summer tradition and I got to get creative in the kitchen. Late June and Early July is Strawberry and Raspberry season and apart from growing your own, there is nothing that beats the freshness of picking them from the farm. So time to make some Raspberry and Vanilla Cheesecake Bars.
Two kids mean doubles the amount of fruit picked as I really don’t like confrontation from the kids, and I know that some of the ones that they pick as they go through the lines may not be the best quality but will be ideal for jam making and some fantastic jam splogger cookies.
With two punnets of raspberries and two punnets of strawberries we arrived home and I got baking – a delicious Raspberry and Vanilla Cheesecake Bar with a Gingernut Crust. My willing guinea pigs a group of friends of mine gave it a 10 out of 10 so I couldn’t help but share it with you as well.
Try these delicious Watermelon Recipes for some other summer desserts
Now if you haven’t tried a cheesecake bar before it’s a baked cheesecake so more of a traditional cheesecake than the no-bake ones that I tend to make when it’s my turn to provide dessert for family or friends. Unlike a lot of cheesecake recipes, these use no gelatin to firm up the cheesecake which means they are vegetarian-friendly as well.
Ingredients for Raspberry and Vanilla Cheesecake Bars
100g Gingernut Biscuits
50g Unsalted Butter
2 Vanilla Pods
1 teaspoon Vanilla Extract
450g Cream Cheese
2 Medium Eggs
100g of Caster Sugar
200g Raspberries
Step by Step Making Raspberry and Vanilla Cheesecake Bars
- Line an 8 inch square tin with greaseproof paper.
- Crush up 100g of Gingernut biscuits so that they are breadcrumb consistency.
- Melt the butter over a medium heat.
- When all the butter is melted pour into the gingernut crumbs and mix.
- Add the gingernut butter mix to the bottom of the baking tin and flatten down.
- Put in the fridge for 20 – 30 mins to harden.
- Pre-heat the oven to 170C
- In a mixer add the cheese, egg, sugar, vanilla beans and vanilla extract.
- Mix well until the mixture forms soft peaks and is creamy.
- Add on top of the gingernut crumb base.
- Scatter the raspberries on top of the vanilla cheesecake mix and press in a few.
- Place on the middle shelf of the oven for between 20 and 30 minutes until the centre is just wobbly.
- Leave to cool.
- Remove from the baking tin using the greaseproof paper.
- Once cool place in the fridge for at least 3 hours – the longer the better.
- Cut up into bars and Enjoy!
Use strawberries from pick your own to create two delicious recipes – strawberry mousse and strawberry muffins
Raspberry and Vanilla Cheesecake Bars Recipe
Ingredients
- 100 g Gingernut Biscuits
- 50 g Unsalted Butter
- 2 Vanilla Pods
- 1 teaspoon Vanilla Extract
- 450 g Cream Cheese
- 2 Medium Eggs
- 100 g of Caster Sugar
- 200 g Raspberries
Instructions
- Line an 8 inch square tin with greaseproof paper.
- Crush up 100g of Gingernut biscuits so that they are breadcrumb consistency.
- Melt the butter over a medium heat.
- When all the butter is melted pour into the gingernut crumbs and mix.
- Add the gingernut butter mix to the bottom of the baking tin and flatten down.
- Put in the fridge for 20 - 30 mins to harden.
- Pre-heat the oven to 170C
- In a mixer add the cheese, egg, sugar, vanilla beans and vanilla extract.
- Mix well until the mixture forms soft peaks and is creamy.
- Add on top of the gingernut crumb base.
- Scatter the raspberries on top of the vanilla cheesecake mix and press in a few.
- Place on the middle shelf of the oven for between 20 and 30 minutes until the centre is just wobbly.
- Leave to cool.
- Remove from the baking tin using the greaseproof paper.
- Once cool place in the fridge for at least 3 hours - the longer the better.
- Cut up into bars and Enjoy!