Raspberry Swirl Cheesecake Squares
Creamy cheesecake bars with fresh raspberries and a chocolate crust.
Yield
24 servingsPrep
20 minCook
35 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 18 | each |
graham crackers/wafers
chocolate, whole planks, crushed |
*
|
| ¼ | cup |
sugar
granulated white |
|
| ¾ | cup |
butter, unsalted
melted |
|
| Berry swirl | |||
| ½ | pint |
raspberries
fresh, or blackberries |
*
|
| 2 | teaspoons |
sugar
granulated white |
|
| Filling | |||
| 32 | ounces |
cream cheese (reduced-fat)
8 oz. 4 blocks, softened |
|
| 1 | cup |
sugar
granulated white |
|
| 3 | large |
eggs
|
|
| 1 | tablespoon |
lemon juice
freshly squeezed |
|
| 1 | teaspoon |
vanilla extract
|
|
| Garnish | |||
| ½ | cup |
raspberries
fresh (optional) |
|
| 24 | each |
mint leaves
sprigs (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 18 | each |
graham crackers/wafers
chocolate, whole planks, crushed |
*
|
| 59 | ml |
sugar
granulated white |
|
| 177 | ml |
butter, unsalted
melted |
|
| Berry swirl | |||
| 237 | ml |
raspberries
fresh, or blackberries |
*
|
| 1E+1 | ml |
sugar
granulated white |
|
| Filling | |||
| 924.8 | ml/g |
cream cheese (reduced-fat)
8 oz. 4 blocks, softened |
|
| 237 | ml |
sugar
granulated white |
|
| 3 | large |
eggs
|
|
| 15 | ml |
lemon juice
freshly squeezed |
|
| 5 | ml |
vanilla extract
|
|
| Garnish | |||
| 118 | ml |
raspberries
fresh (optional) |
|
| 24 | each |
mint leaves
sprigs (optional) |
*
|
Directions
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.
