Raspberry Cheesecake Bars–Two Ways

Here’s a question!  Graham cracker crust or shortbread crust?  As a self proclaimed non-fan of cheesecake, I don’t have a preference.  I mean I’ll eat it but it’s not a dessert I seek out, like so many I’ve learned.  So when a friend asked if I could make some I said yes but then I couldn’t decide which crust to use.  As you can imagine I made both. I also slightly changed the cheesecake part too, so you’ll get both recipe.

Now both bars were quite tasty, for cheesecake, but I still don’t have an answer to which crust is better.  I took them to Rowan’s daycare for the teachers and will be serving them at tonight’s Thanksgiving dinner.  I hope to have an answer by Monday.

Recipe 1: Shortbread crust

• 1 1/2 cup unbleached flour
• 1/2 cup plus 1 tbsp soft butter
• 1/4 brown sugar
• 1 cup raspberries
• 1/4 cup sugar
• 4 tbsp water
• 1 tbsp corn starch mixed in 4 tbsp water
• 8 oz cream cheese
• 1/3 cup sugar
• 2 tsp vanilla
• 1 egg
• 1/3 heavy cream

1. Mix together the flour, butter and brown sugar until the mixture is like soft oatmeal, press into a 8” square pan.  Bake at 350 for 20 minutes or until it starts to brown at edges.  set aside.
2. In a sauce pan, combine the raspberries, sugar and water. Bring to a boil.  Once the raspberries start to break down, add the cornstarch flurry to help thicken the sauce.  Set aside.
3. Beat together in mixer the remaining ingredients until smooth.
4. Pour cream cheese mixture onto the crust.  Spoon the raspberry compote into the cream cheese then use a spoon to mix.
5. Drop temperature in oven to 300 and bake until set, about 25 minutes.
6. Let cool completely and slice into squares.

Recipe 2: Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 sugar
• 1 cup raspberries
• 1/4 cup sugar
• 4 tbsp water
• 1 tbsp corn starch mixed in 4 tbsp water
• 8 oz cream cheese
• 1/4 cup sugar
• 1 tsp vanilla
• 1 egg plus 1tbsp egg whites
• 1 tbsp flour
• 1/4 cup Greek yogurt

1. Mix together the graham crumbs, butter and sugar until the mixture is like soft oatmeal, press into a 8” square pan.  Bake at 350 for 20 minutes or until it starts to brown at edges.  set aside.
2. In a sauce pan, combine the raspberries, sugar and water. Bring to a boil.  Once the raspberries start to break down, add the cornstarch flurry to help thicken the sauce.  Set aside.
3. Beat together in mixer the remaining ingredients until smooth.
4. Pour cream cheese mixture onto the crust.  Spoon the raspberry compote into the cream cheese then use a spoon to mix.
5. Bake until set, about 35 minutes.
6. Let cool completely and slice into squares.

A couple things I noticed between both recipes.  The shortbread crust held together better after baking and had a nice crunch.  The yogurt gave a slightly tangier flavour, which I enjoyed, and also was lower in fat than the heavy cream, which I love.

So let me know your preference!  I’d love to hear from you.

Thanks for looking!