Satisfy your tart cravings with this simple upgrade to the Cheesecake Bar.
- Stand or hand-held mixer
- Medium Bowl
- Parchment Paper
- 8x8 non-stick baking pan
- Rubber Spatula
- Mesh Strainer
Prep Time: 20 Min
Bake Time: 35 Min
Serving Count: 9 Bars
- 10 whole graham crackers, crushed
- 6 tbsp butter, browned and melted
- 16 oz cream cheese
- 1 egg
- 1 tsp vanilla
- 8 tbsp white sugar
- ½ tsp salt
- 2 tbsp ap flour, sifted
- 2 tbsp calamansi marmalade
- 6 oz pack fresh raspberries
- 3 tbsp calamansi marmalade
It's no surprise that when we partnered with our friend Nikki (@umaminikki) to develop a calamansi dessert recipe for us that she leaned into the powerful tart combo of raspberry and calamansi. Sour / tart flavors have always been a key element in Philippine cuisine, popping up in Filipino Barbecue, desserts, drinks or as a garnish for noodle dishes like Pancit. Our Calamansi Marmalade introduces a new way for us to enjoy this fruit. We hope that this recipe sparks more ideas on how you can enjoy southeast Asia's citrus darling, the Calamansi!
1. Prepare the crust
Preheat your oven to 350℉.
In a small pan, melt the butter in high heat until it starts to brown and smell nutty, approximately 4 minutes. Take it off the heat immediately, and let it cool. Meanwhile, crush the graham crackers into a fine crumb using a food processor, or manually by putting it in a ziploc bag and using a rolling pin to crush it. Grab a medium bowl and toss the crushed graham crackers and browned butter together until combined.
Line an 8x8 non-stick baking pan with parchment paper, and add the crust mixture. Press and flatten it down using a rubber spatula. Once the crust is tightly pressed and flattened, pre-bake it for 8 minutes. Set it aside and let it cool.
2. Make the filling
Using a handheld or stand mixer with a paddle attachment, beat the cream cheese at medium high speed. Make sure to scrape the sides of the bowl and keep mixing until there are no lumps left. Add the egg, vanilla extract, sugar, and salt, then mix for 1 minute. Sift the flour into the bowl, and mix until combined. Once the mixture is completely smooth, gently fold in Pika Pika’s Calamansi Marmalade.
3. Assemble and bake
Pour then spread the cheesecake filling on top of the cooled, pre-baked crust. Drizzle some calamansi marmalade on top and use a chopstick, or skewer, to gently swirl into the filling. Lastly, add the raspberries on top.
Bake the cheesecake at 350℉ for 35 mins.
4. To Serve
Allow to cool for at least 2 hrs, or in the fridge overnight, before slicing and serving.
Slice the cheesecake into 9 small bars. Drizzle some more of Pika Pika’s Calamansi Marmalade on top for some extra citrus punch!
Enjoy! Follow us on social for more recipes and ideas @eatpikapika