Raspberry Russian Cheesecake Bars featuring Bluebird Tea Co.
Cheesecake is having a moment right now. I don’t know what it is but I find myself thinking about it more than I ever have before – which is odd because I’ve never really been a major fan of it – but since I made this creamy, caramelly cheesecake, I haven’t been able to get it off my mind…
These bars contain super smooth cream cheese, a crumbly biscuit base, and best of all: a thick and luscious raspberry chia jam infused with Bluebird Tea Co’s Raspberry Russian tea. It tastes slightly alcoholic which is INSANE – considering the tea doesn’t actually contain any real alcohol?? – and the jam is uh-mazing the next day spread onto crusty white bread and smeared with cold butter.
Yep. I wouldn’t be surprised if you are drooling right now. I am too.
But back to these cheesecake bars. They’re easy to make – almost foolproof – and serve well alongside a strong-ass-cuppa a.k.a. perfect for that mid-morning sweet tooth we’re all victims of. Give them a go – you won’t regret it.
Before you go any further – buy yourself some Raspberry Russian tea here, and use my exclusive discount code GGTEABIRD56 for 20% off your order!
Raspberry Russian Cheesecake Bars featuring Bluebird Tea Co
makes 10 bars
FOR THE BASE YOU’LL NEED:
1 1/2 cups biscuit crumbs – I used Granita biscuits
6 tablespoons melted butter
1/3 cup coconut sugar
FOR THE CHEESE YOU’LL NEED:
450 grams cream cheese
2 tablespoons vanilla bean powder
1/2 cup coconut sugar
the juice and zest of 1 lemon
FOR THE JAM YOU’LL NEED:
2 cups frozen raspberries
1/4 cup coconut sugar
5 tablespoons Raspberry Russian tea leaves
6 tablespoons chia seeds
Preheat your oven to 150 degrees celsius. Grease and line a square baking pan.
In a large bowl, mix the biscuit crumb, butter and sugar. After it’s completely mixed together, press it into the base of your baking pan – nice and tight. You don’t want it to fall apart.
Pop the pan into the oven and bake for 7-10 minutes (mine only needed 7). Remove and let cool.
Turn your oven up to 160 degrees celsius.
Using a hand mixer (or a stand mixer if you’re fancy), beat the cheese until it’s super smooth.
Chuck the eggs in the bowl, as well as the sugar, vanilla, lemon juice and the zest. Mix until combined.
Once the biscuit base is completely cooled, pour the cheese mixture over it and bake for another 35 minutes. Remove it from the oven and allow it to cool on the counter, and then pop it in the fridge for another 3-4 hours.
Make the raspberry jam but putting the tea leaves into a small saucepan with 1 litre of water and simmering for five minutes. Drain the liquid into a new saucepan and add in the raspberries, sugar and chia seeds. Let this slowly simmer for ten or so minutes and then turn the heat off. Allow to sit for twenty minutes (until reasonably cool), pop it in a jar and sit it in the fridge until your cheesecake is set.
To assemble, remove the cheesecake from the pan. Then spread the jam over the top of it, slice, and serve! I got 10 bars but you might get even more, depending on how big you cut them. You can also add some extra lemon zest before serving, and some toasted coconut would be nice as well.
The cheesecake bars will store in the fridge for a few days (if they even last that long) but just make sure they’re in an airtight container.
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