Raspberry Cheesecake Bars: Make-Ahead

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x13 pan with parchment paper, leaving an overhang on the sides.
2. Combine flour, sugar, and salt. Work the cold butter into the flour using fingers or a pastry cutter until the mixture resembles coarse crumbs.
3. Press the dough firmly into the bottom of the pan. Bake for 15–18 minutes until edges are just beginning to turn golden. Remove and let cool slightly.
4. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Simmer for 5–8 minutes until the berries break down and the sauce thickens.
5. Stir in the cornstarch slurry (cornstarch mixed with water) and simmer for 1 more minute until glossy. Optional: press through a fine-mesh strainer and let cool.
6. Beat the softened cream cheese and sugar on medium-high until completely smooth.
7. Mix in eggs, vanilla extract, and lemon juice until well combined.
8. Pour the cream cheese filling over the pre-baked crust and smooth the top.
9. Drop spoonfuls of the raspberry reduction onto the filling and swirl with a toothpick or knife.
10. Bake for approximately 20-25 minutes or until the edges are set but the center still has a slight jiggle.
11. Cool completely at room temperature, then refrigerate for 4 hours before slicing into 16 squares.