Raspberry-Pomegranate Cheesecake Bars
FROM SUBSTACK
If you want to bring these to a picnic, a sheet pan with a lid will work best so the top doesn’t get ruined. You can also bake the bars in a traditional 9 by 13-inch baking pan which can be covered with foil or plastic wrap. If you can't find fresh pomegranate for the topping, just use raspberries.
MAKES 12 BARS
For the crust:
Butter, for the pan
1¾ cup/206 g graham cracker crumbs (13 whole crackers, ground)
½ cup/113 g unsalted butter (1 stick), melted
¼ cup/50 g granulated sugar
Pinch of salt
For the filling:
1 8-oz package/226 g cream cheese, softened
½ cup/101 g granulated sugar
1 cup 2% Greek yogurt
1 tablespoon lemon juice
1 teaspoon vanilla extract
⅔ cup heavy cream
For the topping:
2 tablespoon plus 1 teaspoons cornstarch
1 cup pomegranate juice
1 cup fresh raspberries
¼ cup/50 g granulated sugar
Fresh raspberries, for garnish
Pomegranate seeds, for garnish (optional)
Heat oven to 350°F. Butter the bottom of a quarter sheet pan (9 by 13 inches) or a 9 by 13-inch baking pan and line with parchment paper, leaving overhang on the long sides so you can remove the bars easily later. Make the crust: combine the graham cracker crumbs, butter, sugar and salt, and mix thoroughly. Press the crust into the bottom of the pan and bake 8 to 10 minutes until fragrant and toasted.
In the bowl of a stand mixer and using the paddle, beat cream cheese and sugar on medium speed until smooth and fluffy, scraping once or twice. Add yogurt, lemon juice and vanilla and beat until smooth. Switch to the whip attachment and set on medium low speed. Pour in the cream, and whip on high speed until thick and fluffy, 2 to 3 minutes.
Transfer the filling to the crust and spread out evenly using an offset spatula. Use the spatula to smooth and level the filling as best you can. Cover with a piece of foil, being careful not to mar the top. Chill at least 4 hours, or overnight.
Make the glaze: in a small saucepan, whisk the cornstarch and pomegranate juice together until smooth. Add the raspberries and sugar and bring to a boil, stirring occasionally. Cook for 2 to 3 minutes, stirring occasionally, until the raspberries have completely fallen apart. Strain through a fine mesh strainer into a small metal bowl. Place the bowl in a slightly larger bowl of ice, and stir occasionally until cool, but still pourable.
Score the top lightly into 12 almost square bars (4 along the long side and 3 along the short side). Pour the glaze over the surface, tipping pan to coat evenly. Decorate the center of each bar with a few raspberries and some pomegranate seeds. Chill again until firm, about 1 hour. Run a paring knife all around the edges to loosen. Lift the paper to remove the cheesecake from the pan, and carefully cut the bars along the score marks, wiping the knife each time. Transfer to a serving platter (or return them to the pan if you are transporting them). Keep chilled until ready to serve, up to two days.
