Equipment Needed
- 8×8 inch or 9×9 inch square baking pan
- Parchment paper
- Food processor or zip-top bag and rolling pin (for making crumbs)
- Medium mixing bowl
- Hand mixer or stand mixer (can also mix by hand with a whisk)
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
My process always starts with the crust, because a solid foundation is everything. I line my 8×8 inch pan with parchment paper, leaving an overhang on two sides for easy lifting—a trick I learned after struggling to pry out my first batch. In my food processor, I pulse the graham crackers into fine, even crumbs. If I don’t feel like cleaning the processor, I put the crackers in a sturdy zip-top bag and crush them with a rolling pin until they’re sandy. In a bowl, I mix the crumbs with the melted butter and two tablespoons of sugar until it resembles wet sand. I press this mixture firmly and evenly into the bottom of the prepared pan. I mean firmly—I use the bottom of a measuring cup to really pack it down. This prevents a crumbly crust that falls apart when you take a bite.
While the crust bakes in a preheated 350°F oven for 10 minutes (just until it’s fragrant and set), I prepare the other layers. For the raspberry layer, I stir the jam in its jar to loosen it up. Using a jam with seeds gives a lovely texture and authentic fruitiness, but seedless works too. As soon as the warm crust comes out of the oven, I carefully spread the jam over it in an even layer, leaving a tiny border around the edge. The warmth of the crust helps the jam spread smoothly like a dream. I let this cool for about 10 minutes while I make the crème topping. This brief cool-down is important; adding the cold cream cheese mixture to a scalding hot crust can cause it to curdle or separate.
Now, for the magical “SnowGlow” topping. In my mixing bowl, I beat the softened cream cheese until it’s completely smooth and creamy, with no lumps. This is crucial—lumpy cream cheese will bake into lumps. Then, I beat in the sugar, flour, vanilla, and almond extract (if using) until combined. Finally, I add the egg and beat on low just until the mixture is silky and uniform, about 30 seconds. Over-beating the egg can incorporate too much air and cause the topping to puff and crack excessively. I pour this creamy, pale mixture over the cooled raspberry layer and gently spread it to the edges with a spatula.(See the next page below to continue…)