The title of the recipe

Raspberry Basil Creme Brûlée Cheesecake Bars

Description

A creative twist on classic cheesecake bars, featuring a raspberry basil creme brûlée topping and a buttery pastry crust.

Ingredients

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/4 cup unsalted butter, softened
• 1/4 teaspoon salt

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Raspberry Basil Creme Brûlée Topping:

• 1 cup fresh raspberries
• 1 tablespoon granulated sugar
• 1 tablespoon chopped fresh basil
• 2 tablespoons heavy cream

Instructions

Make the Crust:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
3. Add softened butter; mix until crumbly.
4. Press mixture into a 9x13-inch baking dish.
5. Bake for 20-25 minutes or until lightly golden brown.

Make the Cheesecake Filling:

1. In a large mixing bowl, beat cream cheese until smooth.
2. Gradually add granulated sugar and beat until combined.
3. Beat in eggs one at a time.
4. Stir in vanilla extract.
5. Pour cheesecake filling over baked crust.

Make the Raspberry Basil Creme Brûlée Topping:

1. In a small saucepan, combine raspberries, granulated sugar, and chopped basil.
2. Heat over low heat until sugar dissolves and raspberries release their juices.
3. Stir in heavy cream.
4. Pour creme brûlée topping over cheesecake filling.

Bake and Serve:

1. Bake for 25-30 minutes or until edges are set and centers are slightly jiggly.
2. Let cool completely on a wire rack.
3. Refrigerate for at least 2 hours before serving.

Notes

• Adjust baking time as needed based on your oven's performance.
• You can substitute other berries or flavor combinations to suit your taste preferences.
• If you prefer a firmer creme brûlée topping, cook it in a water bath for 10-15 minutes or until set.