Last week was my birthday (yay for birthdays!) and on my birthday, I always bring cake to the office. Trust me, there is a lot of pressure on me haha since most of the people remember my birthday just because of my cake and keep reminding me about it too (most of my birthday wishes also involved a word ‘cake’) This year, I was inspired to experiment and try something new – raspberry cheesecake bars. Quite risky, I mean imagine it would actually be a big disaster!But luckily it worked out and worked out so well that I have already made those a few times and I’m planning to make them again this week – they really are HEAVEN!
225g lactose-free butter (room temperature)
50g brown sugar
Pinch of sea salt or kosher salt
260g spelt flour
300g raspberries (fresh or frozen)
Low sugar raspberry jam
400g cream cheese
Stevia or tagatose (equivalent of 100g sugar)
1 egg + 1 egg yolk
Heat the oven to 180C. Line a rectangular baking pan (I used a 33 x 23 x 5 cm one) with parchment paper. Make sure all sides are covered.
Put butter in a bowl and use a mixer to cream it (20 sec). Add brown sugar and flour and mix again on medium speed for about 90 sec (you should have a solid dough then). Press the dough in the baking tin and bake for 20min. Take out and let cool for 10min (but do not turn off your oven). Spread the jam over the crust and cover with raspberries.
In a bowl, beat eggs with cream cheese and sweetener (stevia or tagatose) and pour the mixture over raspberries. Bake for 30 min. You can serve it warm but I strongly recommend you hold yourself (it won’t be easy, it smells like heaven) and put it for a night in the fridge before serving. Cut into squares, dust with confectioners’ sugar and enjoy (trust me, you will).