This is one of those treats that once you made it once, you will want to make it over and over again! I usually try to bake something different every week, but since I made those raspberry bars, I’m pretty much stuck on baking them again … and again. Consider it a warning ;)
260g all-purpose flour
50 g brown sugar
224g softened butter
Pinch of kosher salt
200g cream cheese
1 egg yolk
300g fresh raspberries
Heat the oven to 180 degrees C. Line a 33 x 23 x 5 cm rectangular baking pan with parchment paper so that all sides are covered.
In a medium size bowl, use an electric mixer to cream butter (for about 20sec). Add flour and brown sugar and mix on medium speed for another 90 sec until you have a solid dough. Press the dough in the baking tin. Bake for 20min. Once you take it out, let it cool for 10 minutes, don’t turn off the oven though!
Spread a layer of raspberry jam over the crust and cover with raspberries. In another bowl, beat eggs, sugar and cream cheese. Pour the mixture over the raspberries. Bake for another 30 min and let cool off. If you can stay away from it, and although I know it’s not too easy I recommend it, since the bars are the best when they stay in a fridge for a nigh (I usually bake the bars in the evening). When you take them out of the fridge, cut them in squares, dust with confectioners’ sugar and you’re good to go! Enjoy!