Raspberry Swirl Cheesecake Squares
Creamy cheesecake bars with fresh raspberries and a chocolate crust.
chocolate, whole planks, crushed
fresh, or blackberries
cream cheese (reduced-fat)
8 oz. 4 blocks, softened
Preheat oven to 350℉ (180℃).
Line a 13" x 9" x 2" baking pan with foil. In mixing bowl, combine chocolate graham crumbs, sugar and melted butter. Press evenly into bottom and slightly up the sides of the pan. Bake in 350℉ (180℃) oven for 7 minutes, until slightly dry, but still soft.
To make swirl: Measure out ½ cup of the raspberries and set aside. With hand blender or small processor, purée the remaining berries with the 2 teaspoon sugar. Strain to remove seeds and solids (should be a little more than ¼ cup).
In electric mixer bowl, beat the cream cheese until very smooth. Beat in sugar, eggs, lemon juice and vanilla. Place 2 cups of the batter into another smaller bowl and blend in the berry puree.
Scatter randomly the ½ cup reserved raspberries over the baked crust. Alternately dollop both the plain and the berry batter over the crust and berries. Swirl with a sharp knife.
Bake in 350℉ (180℃) oven for 35 minutes. Cool slightly in pan on rack; refrigerate until completely cold and set, at least 2 hours.
Remove cheesecake with foil from pan; remove foil and cut into 24 squares. Garnish with fresh berries and mint leaves, if desired.