Name: Raspberry pistachio cheesecake crumble bars
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 12
Ingredients: 3 cups plain flour; 3/4 cup caster sugar; 1/4 cup firmly packed brown sugar; 1/4 tsp fine sea salt; 220g unsalted butter, melted; 1/3 cup rolled oats; 1/4 cup roughly chopped pistachios; 1/4 cup raspberry jam; 300g raspberries, plus extra, to serve; Cheesecake; 500g cream cheese, at room temperature; 3/4 cup sour cream, at room temperature; 1 cup caster sugar; 2 free-range eggs, at room temperature; 1 tsp finely grated lemon zest; 1 tsp vanilla bean paste; 2 tbsp cornflour; 1 tbsp lemon juice

Raspberry pistachio cheesecake crumble bars

Delicious spring twist!

Serves 12

Prep

20M

Cook

1H 40M

Resting

4H 20M

Total

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Use the same easy mixture to rustle up the base and the oat crumble topping for this delicious raspberry and pistachio cheesecake crumble bars recipe.

Ingredients

3 cups plain flour

3/4 cup caster sugar

1/4 cup firmly packed brown sugar

1/4 tsp fine sea salt

220g unsalted butter, melted

1/3 cup rolled oats

1/4 cup roughly chopped pistachios

1/4 cup raspberry jam

300g raspberries, plus extra, to serve

Cheesecake

500g cream cheese, at room temperature

3/4 cup sour cream, at room temperature

1 cup caster sugar

2 free-range eggs, at room temperature

1 tsp finely grated lemon zest

1 tsp vanilla bean paste

2 tbsp cornflour

1 tbsp lemon juice

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Lightly grease a 20 x 30cm slice tin and line with baking paper, leaving a 2cm overhang.

Step 2

Combine flour, sugars and salt in a large bowl. Add butter and mix with a fork until sandy in texture. Reserve 11/2 cups of mixture for crumble topping.

Step 3

Spoon remaining mixture into pan, then use the back of a spoon to press firmly over base. Refrigerate for 20 minutes or until firm.

Step 4

Bake slice base for 35-40 minutes or until pale golden. Set aside in the pan for 20 minutes to cool.

Step 5

Meanwhile, for cheesecake, put cream cheese, sour cream and sugar in a food processor. Process until smooth. Add eggs, lemon zest and vanilla and pulse to combine. Add cornflour and pulse to combine. Add lemon juice and pulse to combine. Pour over base and smooth surface.

Step 6

Combine jam and raspberries in a bowl, lightly crushing raspberries. Spoon over cheesecake and swirl with a fork. Stir oats and pistachios into reserved crumble topping. Sprinkle over cheesecake.

Step 7

Bake for 50 minutes-1 hour or until cheesecake is just set and crumble is golden. Transfer to a wire rack for 1 hour to cool, then refrigerate for at least 4 hours or until firm. Cut into pieces and serve with extra raspberries.

What is the secret to good crumble?

The butter, it encourages browning and crispiness.

What to do with raspberries that are going bad?

The best way to use up old raspberries is by making raspberry jam.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)