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?




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.



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