Raspberry Cheesecake Squares (Print Version)
# Ingredients:
→ Raspberry Swirl
01 -
1 and a half cups of fresh or frozen raspberries
02 -
1 teaspoon of cornstarch
03 -
1 teaspoon of lemon juice
04 -
2 tablespoons of granulated sugar
→ Crust
05 -
1 and a half cups of crushed cookies (like speculoos or butter biscuits)
06 -
1/4 cup of granulated sugar
07 -
4 tablespoons of melted unsalted butter
→ Cream Cheese Filling
08 -
2/3 cup of granulated sugar
09 -
1 teaspoon of vanilla extract
10 -
450 g (16 oz) of full-fat cream cheese, room temperature
11 -
1/3 cup of sour cream, room temperature
12 -
1 tablespoon of all-purpose flour
13 -
2 large eggs and 1 extra yolk
# Instructions:
01 -
Heat the raspberries, sugar, cornstarch, and lemon juice in a small pot over medium heat. Stir gently, pressing the raspberries to break them up, for about 5 minutes until the mixture thickens. Push the mixture through a fine mesh sieve to get rid of the seeds. Let the smooth sauce cool all the way down.
02 -
Turn your oven on to 350°F (175°C). Line a 20x20 cm (8x8 inch) square baking pan with parchment paper, leaving extra paper hanging over the sides.
03 -
Mix the crushed cookies, sugar, and melted butter in a bowl until the mixture feels like damp sand. Press this firmly into the lined pan. Bake for 8 to 10 minutes, then remove to cool. Lower the oven to 325°F (165°C).
04 -
In a large bowl, beat the cream cheese and sugar together with an electric mixer on medium. Keep mixing until it's creamy and lump-free. On low speed, stir in the eggs, yolk, sour cream, vanilla, and flour one at a time until combined. Pour this smooth batter over the cooled crust.
05 -
Spoon small dollops of the cooled raspberry sauce on top of the cream cheese layer. Drag a knife gently through the dollops to create a marbled look.
06 -
Bake for 30 to 35 minutes. The edges should look set, but the center will still jiggle a bit. Turn off the oven, leave the door slightly open, and let the cheesecake sit in there for 1 hour. Then place it on a cooling rack to cool to room temperature. Cover tightly and refrigerate for at least 3 hours or overnight.
07 -
Using the parchment paper overhang, lift the cheesecake out of the pan. Slice it into 16 squares and dig in!
# Notes:
01 -
For easier swirls, you can swap the homemade sauce with 1/4 cup of raspberry jam.