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Raspberry Tiramisu Cheesecake Bars

2023-02-15 - Written by: Emma Taylor

cheesecake tiramisu raspberry italian

Raspberry Tiramisu Cheesecake Bars

A creative fusion of Italian and American desserts, featuring layers of ladyfingers soaked in coffee and liqueur, mascarpone cheese mixture, raspberry compote, and a crunchy biscotti crust.

Raspberry Tiramisu Cheesecake Bars

Description

A creative fusion of Italian and American desserts, featuring layers of ladyfingers soaked in coffee and liqueur, mascarpone cheese mixture, raspberry compote, and a crunchy biscotti crust.

Ingredients

For the Biscotti Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Tiramisu Layer:

  • 12-16 ladyfingers
  • 1 cup strong brewed coffee
  • 2 tablespoons rum or other liqueur (optional)
  • 8 ounces mascarpone cheese
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

For the Raspberry Compote:

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice

For the Cheesecake Layer:

  • 12 ounces cream cheese, softened
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

Instructions

Prepare the Biscotti Crust:

  1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add softened butter and mix until crumbly.
  4. Beat in egg and vanilla extract.
  5. Press mixture evenly into prepared pan.
  6. Bake for 20-25 minutes or until golden brown.

Prepare the Tiramisu Layer:

  1. Dip ladyfingers briefly into coffee, then layer on top of biscotti crust.
  2. In a medium bowl, whisk together mascarpone cheese, granulated sugar, egg yolks, and vanilla extract.
  3. Spread mixture evenly over ladyfingers.
  4. Refrigerate for at least 30 minutes.

Prepare the Raspberry Compote:

  1. In a small saucepan, combine raspberries, granulated sugar, cornstarch, and lemon juice.
  2. Cook over medium heat until thickened.
  3. Stir in rum (if using).

Prepare the Cheesecake Layer:

  1. Preheat oven to 325°F (165°C).
  2. In a large mixing bowl, beat cream cheese until smooth.
  3. Beat in eggs one at a time, followed by granulated sugar and vanilla extract.
  4. Add sour cream and mix well.
  5. Pour cheesecake batter over tiramisu layer.

Assemble the Bars:

  1. Bake for 40-45 minutes or until set.
  2. Remove from oven and let cool completely on a wire rack.

Serve:

Cut into bars and serve chilled, with additional raspberry compote and whipped cream if desired.