Raspberry Lemonade Cheesecake Bars (Print Version)
# Ingredients:
→ For the crust
01 -
138 grams graham crackers (approximately 9 whole crackers)
02 -
85 grams unsalted butter, melted (6 tablespoons)
→ For the raspberry swirl
03 -
170 grams raspberries, fresh or thawed frozen (6 ounces)
04 -
25 grams granulated sugar (2 tablespoons)
→ For the cheesecake
05 -
454 grams full-fat cream cheese, completely softened to room temperature (16 ounces)
06 -
150 grams granulated sugar (3/4 cup)
07 -
1 tablespoon finely grated lemon zest (from about 2 large lemons)
08 -
2 tablespoons fresh lemon juice
09 -
3 large eggs, at room temperature
10 -
1/4 teaspoon fine sea salt
# Instructions:
01 -
Preheat the oven to 177°C (350°F). Line an 8x8-inch light-colored metal baking pan with foil or parchment paper, leaving an overhang. Pulse graham crackers in a food processor until fine crumbs form. Add melted butter and pulse until moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for approximately 10 minutes until lightly golden and fragrant. Let cool. Reduce oven temperature to 163°C (325°F).
02 -
In a food processor or blender, puree the raspberries until smooth. Pass the puree through a fine mesh strainer using a spatula, discarding seeds and pulp. Scrape the underside of the strainer to collect maximum puree. Stir in the sugar and set puree aside.
03 -
In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese until completely smooth and creamy for at least 1 minute. Add sugar and mix until fully incorporated, scraping down the sides and bottom of the bowl as needed. On medium-low speed, gradually mix in lemon zest, lemon juice, eggs, and salt until just combined.
04 -
Spread the cheesecake mixture over the cooled crust. Tap the pan gently on the countertop to release air bubbles. Drop spoonfuls of the raspberry puree on top and use a knife or skewer to swirl into the cheesecake batter.
05 -
Bake the cheesecake for 35-40 minutes, or until the edges are set but the center remains slightly jiggly. Turn off the oven, crack the oven door, and allow the cheesecake to rest for 10 minutes. Remove from the oven and cool completely on a wire rack.
06 -
Cover the pan with foil and refrigerate for at least 4 hours or overnight. Use the foil or parchment overhang to lift the cheesecake out of the pan. Place on a work surface and cut into 16 squares. Serve chilled.
# Notes:
01 -
The cheesecake can stay refrigerated for up to 2 days. Double the recipe for a 9x13-inch pan by doubling ingredients and adding 5-10 minutes to the baking time.