Cheesecake Bars with Raspberries
Raspberries are not only delicious, but also really healthy: the antioxidant flavonoids stimulate the immune system and protect our skin cells from free radicals, which are formed, for example, during sunlight.
The cheesecake raspberry slices also taste great with other fruit - how about blueberries? They contain anthocyanins, which are plant dyes that protect our body cells from free radicals and also inhibit inflammatory processes in the blood vessels; your cardiovascular system benefits from them.
- For the crust
- 400 grams whole-grain cookie
- 250 grams butter
For the crust, process the cookies into fine crumbs. Melt the butter and mix with the crumbs. Line a rimmed baking sheet with parchment paper and press the crust into the pan.
Preheat the oven to 160°C (approximately 325°F).
For the filling, Beat the eggs with the sugar until creamy. Add the orange sugar, cream cheese, sour cream, cornstarch, and orange juice. Spread over the crust. Rinse the raspberries and pat dry. Spread a layer of berries on the cheesecake and bake in the oven for about 45 minutes. If it begins to brown, cover loosely with aluminum foil. Cool completely and chill until ready to serve, cut into bars and dusted with powdered sugar if desired.