These delicious and decadent Raspberry Ginger Cheesecake bars have a gingersnaps base with raspberry sauce flowing through the cheesecake.
Where do I start with these decadent Raspberry Ginger Cheesecake dessert bars? These delicious and flavourful cheesecake bars have a base of gingersnaps with creamy and smooth cheesecake on top. To make it more delicious and exciting, tangy raspberry sauce flows run on top.
About This Recipe
- These bars have a unique flavour combination. The sweet and savoury taste of the raspberry sauce and the warm kick of flavour from the gingersnaps makes this dessert extra delicious and flavorful.
- The recipe has the same steps and instructions as the cheesecake, plus the raspberry sauce preparation. Please see the Cheesecake Hack post for detailed instructions on how to make a perfect cheesecake.
- Continue reading this post to see the instructions on how to make a delicious raspberry sauce!
- All the ingredients are straightforward to prepare, and no fancy ones!
- This recipe calls for gingersnaps to make the base, but you can use other cookies, such as Graham crackers or Oreos. It will not be a Raspberry Ginger Cheesecake, which is just fine.
- I recommend making the raspberry sauce the day before and letting it cool down completely.
How To Make The Raspberry Ginger Cheesecake
Prepare The Raspberry Sauce;
- Mix the raspberries, sugar, cornstarch, lemon zest, and juice in a saucepan.
- Mix the ingredients well and burst the raspberries with a spatula or the back of a spoon.
- The mixture will thicken up and becomes darker as it boils.
- Let the mixture simmer for about 10 minutes, then add the vanilla extract and mix. The mixture will be ready when it has the consistency of pudding.
- Pour it into a jar and keep it in the fridge. The raspberry sauce is perfect to have with ice cream or other desserts.
Prepare The Cheesecake;
- Use a food processor to crush the gingersnaps, or place the cookies in a thick ziplock bag and use a rolling pin to crush them! The finer, the better!
- Mix the crushed cookies with brown sugar, melted butter, and vanilla extract. Press the mixture to the bottom of an 8X8-inch square pan with a glass or measuring cup. Bake this for 10 minutes and set aside.
- Ensure to put the cream cheese out of the fridge a few hours before or overnight.
- Use a hand mixer to soften the cream cheese until it is lump-free and creamy.
- Add the sugar and vanilla extract.
- Mix the cornstarch into the sour cream, add to the cream cheese mixture, and mix well.
- This recipe calls for two eggs and one yolk, which we beat lightly and then add to the mixture. After adding the eggs, do not beat the mixture vigorously!
- Pour the mixture over the baked base, place the square pan into a larger one and fill that with hot water.
- Bake the cheesecake for 25-30 minutes, and let it sit in the oven for half an hour before bringing it to the counter. Leave it on the counter for half an hour, then transfer to the fridge for 3-4 hours before cutting. See this post for all the tips and tricks on making cheesecake. Cheesecake Hacks
See more cheesecake recipes here;
📖 Recipe
Raspberry Ginger Cheesecake
These delicious and decadent Raspberry Ginger Cheesecake bars have a gingersnaps base with raspberry sauce flowing through the cheesecake.
Ingredients
For The Raspberry Sauce
- 2 cups Raspberries
- ½ cup Sugar
- 1½ teaspoon Cornstarch
- 1 tablespoon Lemon zest
- 2 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
For The Base
- 25 Gingersnaps
- 1 tablespoon Brown sugar, Packed
- ¼ cup Butter, Melted
- 1 teaspoon Vanilla extract
For The Cheesecake
- 16 ounce Cream Cheese, Room temperature
- ½ cup Sugar
- 2 Eggs, Room temperature
- 1 Yolk, Room temperature
- 1 tablespoon Vanilla extract
- ⅓ cup Sour cream, Room temperature
- 2 teaspoon Cornstarch
Instructions
How To Make The Raspberry Sauce
- Mix all the ingredients except the vanilla extract in a saucepan, and put on a medium heat. Burst the raspberries with a spatula to release their juice.2 cups Raspberries, ½ cup Sugar, 1½ teaspoon Cornstarch, 1 tablespoon Lemon zest, 2 tablespoon Lemon juice
- Stir occasionally. Let the mixture simmer until it has thickened up. Add the vanilla extract and mix. Let the sauce cool down completely.1 teaspoon Vanilla extract
How To Make The Cheesecake
- Use a food processor to crush the gingersnaps, or place the cookies in a thick ziplock bag and use a rolling pin to crush them! The finer, the better!25 Gingersnaps
- Mix the crushed cookies with brown sugar, melted butter, and vanilla extract. Press the mixture to the bottom of an 8X8-inch square pan with a glass or measuring cup. Bake this for 10 minutes and set aside.1 tablespoon Brown sugar, ¼ cup Butter, 1 teaspoon Vanilla extract
- Ensure to put the cream cheese out of the fridge a few hours before or overnight. Use a hand mixer to soften the cream cheese until it is lump-free and creamy.16 ounce Cream Cheese
- Add the sugar and vanilla extract. Mix the cornstarch into the sour cream, add to the cream cheese mixture, and mix well.½ cup Sugar, 1 tablespoon Vanilla extract, ⅓ cup Sour cream, 2 teaspoon Cornstarch
- Add the eggs and one yolk, which we beat lightly and then add to the mixture. After adding the eggs, do not beat the mixture vigorously!2 Eggs, 1 Yolk
- Pour the mixture over the baked base, place the square pan into a larger one and fill the second pan with hot water.
- Bake the cheesecake for 25-30 minutes, and let it sit in the oven for half an hour before bringing it to the counter. Leave it on the counter for half an hour, then transfer to the fridge for 3-4 hours before cutting.
Nutrition
Calories: 256kcalCarbohydrates: 26gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 72mgSodium: 183mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 551IUVitamin C: 5mgCalcium: 52mgIron: 1mg
Tried this recipe?Let us know how it was!
Lida says
I tried this recipe and 😌the taste was amazing 😋😋😋it felt like I was in when I heaven😍 👍😌♥️
Arezou Bahador says
That is great to know, you liked this recipe, Lida!