Crimson Swirl: Creamy Cheesecake Bars with Raspberry & Pudding

Prepare a Crosta Perfeita: Misture os biscoitos triturados com a manteiga derretida, o açúcar mascavo e a pitada de sal. Pressione firmemente esta mistura no fundo de uma forma quadrada (20x20cm), previamente forrada com papel manteiga. Asse em forno pré-aquecido a 180°C por 10 minutos para firmar. Retire e reserve.

Create the Raspberry Swirl: In a small saucepan, combine the raspberries, sugar (50g), cornstarch, and water. Cook over medium heat, gently mashing the fruits, until the mixture thickens. If you prefer a seedless puree, strain after cooking. Let it cool completely before using.

Prepare the Chocolate Pudding (Secret Touch): Heat the 60ml of fresh cream until it starts to bubble at the edges. Pour over the chopped bittersweet chocolate. Let it rest for a minute, then whisk vigorously until you have a smooth and shiny ganache. If desired, add the rum or coffee extract. Set aside at room temperature.

Prepare the Silky Cheesecake Filling: In the bowl of a mixer, beat the cream cheese at room temperature with the 200g of refined sugar until the mixture is completely smooth and homogeneous. It is crucial that the cream cheese is soft to prevent lumps. Do not incorporate excess air.

Finish the Filling: Add the eggs, one at a time, beating just until each is incorporated. Then, mix in the vanilla extract, lemon juice, and the 60ml of fresh cream. Mix as little as possible, just to combine, to keep the filling dense and creamy.

Assembling the Bars: Pour about half of the cheesecake filling over the baked crust in the pan. Distribute spoonfuls of the chocolate pudding and raspberry puree over this layer. Cover with the remaining cheesecake filling, spreading gently to level.

Create the Artistic Swirl: Add a few more spoonfuls of the raspberry puree and the chocolate pudding over the top layer of the cheesecake. Using a thin knife or a wooden skewer, make gentle, circular motions to create the swirls. Do not overmix, just enough to draw patterns.

Bake and Cool with Mastery: Place the pan in the preheated oven at 160°C, inside a larger baking pan with hot water (water bath). Bake for 45-55 minutes. The center should be slightly soft to the touch. Turn off the oven and let the cheesecake cool for an hour with the door ajar. Then, refrigerate for at least 4 hours, ideally overnight. Cut into bars before serving.