For the crust:
- 9 whole graham crackers (138 grams)
- 4 tablespoons (57 grams) unsalted butter, melted
For the cheesecake:
- 16 ounces (454 grams) cream cheese, completely softened to room temperature
- 1/2 cup (100 grams) sugar
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons flour
- 1/8 teaspoon salt
For the raspberry swirl:
- 1/2 cup (62 grams) raspberries, fresh or thawed frozen
- 2 tablespoons sugar
Make the crust:
Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil or parchment, leaving an overhang.
In the bowl of a food processor, pulse the graham crackers until finely ground. You should have about 1 cup crumbs.
Add the melted butter and pulse until moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
Make the cheesecake:
In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until well combined and smooth, scraping down the edges as necessary. Beat in the lemon zest, lemon juice, eggs, and vanilla until combined. Add in the flour and salt and beat until just combined. Spread the mixture over the crust.
Make the raspberry swirl:
In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Dollop the unbaked cheesecake batter with spoonfuls of the raspberry puree. Use a knife or skewer to make swirls.
Bake for 30 minutes, or until set at the edges but ever so slightly jiggly in the middle. Don't overbake. Cool completely in the pan on a wire rack. Cover and chill the cheesecake in the fridge until very cold, at least 3 hours. The cheesecake can be stored in the fridge for up to 2 days.
Before serving, use the foil or parchment to remove the cheesecake from the pan and onto a work surface. Cut into 15 squares. Serve chilled.
First time ever making anything cheesecake and it was easy and turned out good. Thinking next time of swirling lemon curd in instead of raspberry to make it lemon-lemonade cheesecake.
i made them in cupcake holders turned out great i melted raspberry jam strained it, and used it for the swirl put one raspberry on top of each one
Perfect, I’m happy to hear they turned out beautifully!
could i make this in individual muffin holders and freeze them if so how long to cook
I haven’t tried that, so I can’t say for sure!
These cheesecake bars are absolutely divine !! They were the first type of cheesecake I had ever tried to bake and I’m so glad I chose them because they are the reason I love baking cheesecake !!! One question I have is if how would I turn these bars into a cake . How would the ingredient amounts change ?
So delicious and looked amazing. The only thing is that there wasn’t enough crust for my pan so I had to double the amount. Tasted delicious!
If I were to use this recipe in a cupcake pan is there anything I would have to change?
I don’t love cheesecake but this is pretty delicious. The raspberry and lemon make it a refreshing summer treat!
Cheesecake is one of my favorite desserts. Awesome flavor. This recipe isn’t a keeper.
This recipe is a keeper.
Made these for my niece’s grad/b-day party today and they were a huge hit! I’ll definitely make these again!
Made this for my niece’s grad/b-day party and they were a HUGE hit (as always)!!