Raspberry Cheesecake Streusel Bars

theboywhobakes.co.uk

Lemon-infused cheesecake bars topped with jammy raspberries would be wonderful just on their own, but I wanted to make something a little more impressive, so these are topped with oat streusel, adding great texture. While that might seem like you’re having to make another element, you actually just make a bigger batch of the base, keeping back a small amount and crumbling it over the cheesecake. I like these with a big mug of tea, cutting them into small squares for a little sweet treat, but if you prefer, you can cut them into more regular brownie-sized pieces. Lemon-infused cheesecake bars topped with jammy raspberries would be wonderful just on their own, but I wanted to make something a little more impressive, so these are topped with oat streusel, adding great texture. While that might seem like you’re having to make another element, you actually just make a bigger batch of the base, keeping back a small amount and crumbling it over the cheesecake. I like these with a big mug of tea, cutting them into small squares for a little sweet treat, but if you prefer, you can cut them into more regular brownie-sized pieces.

Streusel

225g (8oz / 2 sticks) unsalted butter, melted, plus extra for greasing

350g (12oz / 2 ¾ cups) plain (all-purpose) flour

200g (7oz / 1 cup) caster (superfine) sugar

1⁄4 teaspoon fine sea salt

4 tablespoons rolled oats

subheading: Cheesecake:

565g (20 oz) full-fat cream cheese, at room temperature

120ml (4fl oz / 1⁄2 cup) sour cream, at room temperature

200g (7oz/1 cup) caster (superfine) sugar 2 tablespoons cornflour (cornstarch)

2 teaspoons vanilla bean paste

finely grated zest of 2 lemons

2 large eggs

subheading: For the Raspberry Filling:

3 tablespoons raspberry jam

300g (10 1⁄2oz) fresh raspberries

Directions at theboywhobakes.co.uk

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