Lemon Raspberry Cheesecake Squares (Printer-friendly)
Tangy lemon and sweet raspberries swirl atop creamy cheesecake layered on a buttery graham crust.
# What You'll Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tbsp unsalted butter, melted
04 - Pinch of salt
→ Cheesecake Layer
05 - 16 oz cream cheese, softened
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1 tsp vanilla extract
09 - Zest of 1 lemon
10 - 2 tbsp fresh lemon juice
11 - 1/2 cup sour cream
→ Raspberry Swirl
12 - 1 cup fresh raspberries
13 - 2 tbsp granulated sugar
14 - 1 tsp fresh lemon juice
# How to Prepare:
01 - Preheat the oven to 325°F and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
02 - Mix graham cracker crumbs, sugar, melted butter, and salt in a bowl, then press firmly into the bottom of the prepared pan. Bake for 10 minutes and let cool slightly.
03 - Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir and mash for 3–5 minutes until thickened, then strain through a fine sieve to remove seeds. Set aside to cool.
04 - Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Incorporate vanilla, lemon zest, lemon juice, and sour cream until fully combined.
05 - Pour the cheesecake batter over the cooled crust and smooth the surface evenly.
06 - Spoon raspberry sauce over the batter and swirl gently with a toothpick or knife for a marbled effect.
07 - Bake for 30–35 minutes until edges are set and the center remains slightly wobbly.
08 - Allow to cool to room temperature, then refrigerate for at least 2 hours before slicing into 16 squares.
# Expert Advice:
01 -
- The tartness keeps you from feeling weighed down even though it's genuinely decadent.
- You can make these ahead and they taste better the next day when the flavors settle together.
- They look impressive enough for company but come together with just a few basic steps.
02 -
- Overbaking is the biggest mistake I made the first time; the center should still have a slight wobble when it comes out of the oven.
- Straining the raspberry sauce through a sieve changes everything, removing the seeds so the swirl is silky instead of grainy.
- Letting your cream cheese sit out for an hour before mixing prevents lumps that no amount of beating will smooth away.
03 -
- Use parchment paper with an overhang on two sides so you can lift the entire baked square out of the pan and cut it on a cutting board for perfect squares every time.
- The toothpick swirl should be gentle and minimal; too much mixing turns the raspberry sauce muddy instead of creating distinct marbled lines.