Lemon Raspberry Cheesecake Squares

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 cup fresh lemon juice
• 2 large eggs
• 1/2 cup raspberry preserves
• Optional: powdered sugar for dusting

Steps

1. 1 Preheat oven to 350°F and line an 8x8 inch baking pan with parchment paper.
2. 2 Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press into the pan.
3. 3 Bake crust for 10 minutes, then remove and let cool.
4. 4 Beat cream cheese, 1 cup sugar, flour, vanilla, and lemon juice until smooth.
5. 5 Add eggs one at a time, mixing just until combined.
6. 6 Spread the filling over the crust and dollop preserves on top, swirling with a knife.
7. 7 Bake for 25-30 minutes, or until set.
8. 8 Cool completely, then refrigerate for at least 2 hours before cutting.

Equipment

• 8x8 inch baking pan
• Mixing bowls
• Electric mixer

Variations

• Add a layer of chocolate drizzle for a decadent twist.
• Swap raspberry preserves for another fruit like strawberry or blackberry.

Substitutions

• Use almond flour for a gluten-free crust alternative.
• Substitute lemon juice with lime for a tropical spin.

Pairings

• Fresh berries
• A light dessert wine

Nutrition

Tips

• Use room temperature ingredients for a smoother cheesecake filling.
• For a prettier swirl, use a toothpick to create patterns in the preserves.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently at room temperature if desired.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a cup of coffee or a glass of sparkling water.

FAQ