By daily 
Raspberry Pistachio Cheesecake Bars
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For the Crust:
– 1 1/2 cups (150g) graham cracker crumbs**
– 1/4 cup (50g) granulated sugar**
– 1/2 cup (115g) unsalted butter, melted**
#### For the Pistachio Cheesecake Filling:
– 2 (8 oz) packages cream cheese, softened**
– 1/2 cup (100g) granulated sugar**
– 1/2 cup (120ml) sour cream**
– 1/2 cup (120ml) heavy cream**
-1/4 cup (30g) shelled pistachios, finely chopped**
– **1 tsp vanilla extract**
– 2 large eggs**
For the Raspberry Swirl:
– **1 1/2 cups (180g) fresh or frozen raspberries**
– **1/4 cup (50g) granulated sugar**
– **1 tbsp lemon juice**
– **1 tsp cornstarch mixed with 1 tbsp water (for thickening, optional)**
For Garnish (Optional):
– **Chopped pistachios**
– **Fresh raspberries**
– **Powdered sugar**
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1. Prepare the Crust:
1. **Preheat Oven**: Preheat your oven to 325Β°F (165Β°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. **Mix Crust Ingredients**: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
3. **Press Crust**: Press the mixture firmly into the bottom of the prepared baking pan. Use the bottom of a glass or measuring cup to press it down evenly.
4. **Bake Crust**: Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
2. Prepare the Pistachio Cheesecake Filling:
1. **Beat Cream Cheese**: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. **Add Sugar and Sour Cream**: Add granulated sugar and sour cream, and continue to beat until well combined.
3. **Mix in Heavy Cream**: Add heavy cream and mix until smooth.
4. **Add Pistachios and Vanilla**: Fold in the finely chopped pistachios and vanilla extract.
5. **Add Eggs**: Beat in the eggs one at a time on low speed until just combined. Do not overmix.
6. **Pour Filling**: Pour the pistachio cheesecake filling over the cooled crust and smooth the top with a spatula.
3. Prepare the Raspberry Swirl:
1. **Cook Raspberries**: In a medium saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture starts to thicken (about 5-7 minutes).
2. **Thicken (Optional)**: If desired, mix cornstarch with water to create a slurry and stir it into the raspberry mixture. Cook for an additional 1-2 minutes until thickened.
3. **Cool**: Remove from heat and let it cool slightly.
4. Assemble the Bars:
1. **Add Raspberry Swirl**: Drop spoonfuls of the raspberry mixture over the pistachio cheesecake filling. Use a knife or skewer to swirl the raspberry mixture into the cheesecake.
2. **Bake**: Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
3. **Cool and Chill**: Let the bars cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight to set.
#### 5. Garnish and Serve:
1. **Garnish**: Before serving, garnish with chopped pistachios, fresh raspberries, and a dusting of powdered sugar if desired.
2. **Slice and Serve**: Remove the bars from the pan using the parchment paper, cut into squares, and serve chilled πππ