Baking these festive raspberry-swirled bars within the revolutionary SHARP® SuperSteam+ Built-In Wall Oven or Sharp Superheated Steam Countertop Oven makes the cheesecake texture especially velvety and smooth.
We’re excited to be partnering with Sharp® to show you just how amazing baking with the revolutionary power of steam can be. We made these Raspberry Swirl Cheesecake Bars in both the Superheated Steam Countertop Oven and the SuperSteam+ Built-In Wall Oven, which combine superheated steam with traditional, radiant heat to achieve perfectly baked and delicious results. The Sharp SuperSteam+ Built-In Wall Oven is technically three ovens in one: it combines cooking with steam (212°F), superheated steam (485°F), and traditional convection, which circulates heat with fans. All three together are the ultimate baking dream team!
The wall oven has an array of settings, making it easy for you to become a home baking pro. Steam Bake Bread Mode is what you want for bakery-quality cakes, breads, and crusts. This setting is the key to those crusty French baguettes and rustic loaves, which need steam in order to create that superior crispy exterior. Steam Bake Bread Mode helps achieve that crust, only in a faster, streamlined fashion. Other helpful settings for the home baker include Steam Water Bath Mode, which makes flawless cheesecakes and baked custards, and Convection Bake Mode, which is the traditional convection oven setting.
If you’re more of a home cook rather than a home baker, the Sharp SuperSteam+ Built-In Wall Oven is an essential tool for you, too! Steam Cook Mode is great for delicate vegetables and fish. Steam Keep Warm Mode is what you want for family casseroles. Steam Refresh Mode is your best friend when it comes to reviving leftovers. SuperSteam+ Roast Mode expertly roasts whole chickens, turkeys, and pork roasts. And SuperSteam+ Grill Mode lets you cook meat, fish, and vegetables quickly without the need for a grill.
In addition to all of that, the SuperSteam+ Built-In Wall Oven is a smart oven, and you can control it with just a tap on your phone! The Sharp SuperSteam+ Oven app lets you control basic functions, like preheating, and sends you notifications when your oven is ready. The app is also full of recipes and step-by-step instructions to help you along the way.
If you cook for a smaller crowd or need a little extra help when the oven is already full, the Countertop Oven is here to meet all of your daily needs. With superheated steam, no preheating, and no defrosting, this countertop oven packs a whole lot of power and helps you save time when it comes to putting meals on the table. It’s a pizzeria-style oven and is roomy enough for a 12-inch pizza. It has five versatile cook settings, including broil/grill, bake/reheat, pizza, warm, and toast. Baking sheet dinners emerge browned and crispy, and reheating leftovers is a cinch. It also stands up to baking cakes, crusty loaves of bread like these French Demi Baguettes, and plenty of other indulgences.
Check out the full post and recipe from Bake from Scratch.
Raspberry Swirl Cheesecake Bars
- 1½ cups (212 grams) gingersnap cookie crumbs (about 30 cookies)
- 3 tablespoons (42 grams) unsalted butter, melted
- 9 ounces (255 grams) halved fresh raspberries (about 1⅓ cups lightly packed)
- 1 cup (200 grams) granulated sugar, divided
- 1 tablespoon (8 grams) cornstarch
- 2 (8-ounce) packages (454 grams) cream cheese, room temperature, and cubed
- 2 tablespoons (16 grams) all-purpose flour
- 2 teaspoons (8 grams) vanilla extract
- ¼ teaspoon kosher salt
- 3 large eggs (150 grams), room temperature
- ¾ cup (180 grams) sour cream, room temperature
Spray a 9-inch square baking pan with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.
In a large bowl, stir together gingersnap crumbs and melted butter until well combined; using a small straight-sided measuring cup, press into bottom of prepared pan.
Set SHARP SuperSteam+™ Built-In Wall Oven (SSC2489DS) to Manual / Convection Bake / Preheat / 1 Tray / 325°F / 10 minutes / Start. Bake for 10 minutes until set and fragrant. Remove from oven; use a straight-sided measuring cup to pack crust back down into an even layer, if needed. Let cool on a wire rack for 30 minutes.
In the container of a blender, combine raspberries and ¼ cup (50 grams) sugar; purée until smooth. Strain raspberry mixture through an extra-fine-mesh sieve into a medium saucepan and discard any seeds; whisk in cornstarch until well combined. Cook over medium heat until large bubbles form; cook, stirring often, for 4 to 6 minutes. (Mixture will be thickened and will continue to thicken as it cools.) Mixture is the consistency of honey). Transfer raspberry mixture to a small bowl; let cool for 30 minutes, stirring occasionally.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape sides of bowl. Add flour, vanilla, salt, and remaining ¾ cup (150 grams) sugar; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Add sour cream; beat at medium-low speed until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Pour mixture onto prepared crust, shaking pan gently to spread cream cheese mixture into an even layer. Tap sides of pan several times to release any air bubbles, popping any that rise to the surface with a wooden pick.
Working quickly, drop small dollops of cooled raspberry mixture on top of cream cheese mixture; using a wooden pick, swirl as desired.
Set SHARP SuperSteam+™ Built-In Wall Oven (SSC2489DS) to Manual / Steam Bake / Water Bath / 300°F / 25 minutes / Start.
Bake for 25 minutes until edges are set, top has a dulled finish, and center is almost set (It’s OK if cheesecake is still quite jiggly; it will continue to set as it cools.).
Using a knife, immediately loosen edges of cheesecake from parchment. Let cool in pan on a wire rack for 1½ to 2 hours. Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top of cheesecake. Using excess parchment as handles, carefully remove from pan, and transfer to a cutting board. Using a warm dry knife, cut into bars.