🍋 LEMON RASPBERRY CHEESECAKE SQUARES 🍰 (Absolutely delicious)
📝 INGREDIENTS:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
1/4 cup fresh lemon juice
Zest of 1 lemon
1 cup fresh raspberries
🔔 INSTRUCTIONS:
STEP 1: PREPARE THE CRUST
- Preheat Oven: Preheat your oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press Crust: Firmly press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
STEP 2: MAKE THE CHEESECAKE FILLING
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the sugar and vanilla extract, continuing to mix until well combined.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Mix in Sour Cream and Lemon: Add the sour cream, lemon juice, and lemon zest. Mix until fully incorporated and smooth.
STEP 3: ASSEMBLE AND BAKE
- Pour Filling: Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Add Raspberries: Gently drop the fresh raspberries on top of the cheesecake filling, pressing them in slightly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
STEP 4: CHILL AND SERVE
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Cut and Serve: Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut into squares and serve chilled.
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 4 hours 5 minutes | Servings: 16
Enjoy your Lemon Raspberry Cheesecake Squares, a delightful balance of tangy lemon and sweet raspberries! 🍋🍰