These Cheesecake squares are everything
Everything that a cheesecake is supposed to be. Creamy, lemony, just the right amount of sweet, and all that silky goodness on a graham cracker crust.
What could be better?
PASSIONATE CHEESECAKE SQUARES
WHAT (16 squares)
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons (unsalted) butter - melted
- 1/3 cup granulated sugar
- 16 oz cream cheese (room temperature)
- 2 large eggs
- 1/2 cup granulated sugar
- 1 lemon (juice and zest)
- 2 pints raspberries (16 oz)
- 1 teaspoon corn starch
- 1/4 cup granulated sugar
Preheat oven to 300 F Line a 9x9 square baking dish with parchment paper.
1 In a large bowl; combine the cracker crumbs, melted butter, and sugar. Press the cracker crumb mixture into the baking pan with a spatula until compact and flat.
2 Place the pan into the oven on the middle rack and bake (10 minutes) Remove from the oven and let cool.
Increase the oven temperature to 325 F.
3 In the bowl of a stand mixer with paddle attachment or with a hand mixer, beat the cream cheese until smooth.
4 Add the eggs one at the time and mix until smooth.
5 Add the granulated sugar and combine.
6 Add the lemon juice and zest and mix until creamy.
7 Pour your cake mixture over the graham crust and place the pan into the oven. Bake (35 minutes) Remove from the oven and let cool for at least 3 hours, over night preferably. You can store in the fridge until ready to serve.
8 In medium saucepan over medium heat, bring the raspberries, corn starch, and sugar to a low simmer. Continue to simmer (10 minutes) until raspberries have broken down into a sauce, with a few uniform pieces intact. Let cool.
9 Ladle over the cheesecake bars.
Slice and serve.
Your cheesecake squares can be stored in the fridge for 4 days.