LEMON RASPBERRY CHEESECAKE BITES
SILKY LEMON CHEESECAKE BITES WITH A GRAHAM CRACKER CRUST AND RASPBERRY PURÉe swirl.
SKILL LEVEL: BEGINNER | QUANTITY: 16 CHEESECAKE BITES
LISTS
GROCERY LIST:
½ stick | Unsalted Butter
2 large | Eggs
16 ounces | Cream Cheese
1 cup | Granulated Sugar
¼ teaspoon | Kosher Salt
1 teaspoon | Vanilla Extract
9 sheets | Graham Crackers
¾ cup | Raspberries
1 large | Lemon
KITCHENWARE:
8x8-inch Baking Dish
Food Processor
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Small Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
PREP
Helpful tips!
Let cream cheese and eggs come to room temperature by leaving out for about 1 hour*.
These can be made without the raspberry swirl or with another type of berry like blackberries or strawberries.
*Dependent on the temperature of your home
BAKE
CRUST:
9 sheets* | Graham Crackers
2 tablespoons | Granulated Sugar
¼ teaspoon | Kosher Salt
½ stick | Unsalted Butter (melted)
*1 sheet has 4 of the individual rectangle crackers
RASPBERRY PURÉE:
¾ cup | Raspberries
1 tablespoon | Granulated Sugar
CHEESECAKE:
1 tablespoon | Lemon Zest
¼ cup | Lemon Juice
16 ounces | Cream Cheese (room temperature)
⅔ cup | Granulated Sugar
1 teaspoon | Vanilla Extract
2 large | Eggs (room temperature)
Preheat oven to 325° F and place rack in the center of the oven.
Cut an 8x12-inch parchment paper rectangle and place inside baking dish so that two sides of the baking dish have parchment paper with an overhang. This will ensure an easy release! Set aside.
Place graham crackers in food processor and process until fine crumbs. Add sugar and kosher salt and pulse a few times. With mixer on low stream in melted butter until combined. Dump onto baking dish lined with parchment paper and spread evenly ensuring to get into the corners. Press down firmly to ensure the crust is packed.
Bake crust until set, about 8-10 minutes. Remove, cool, set aside and leave oven on to bake cheesecake.
Purée raspberries in food processor. Set sieve over small mixing bowl and pour raspberry purée into sieve. Using a spatula push purée back and forth against sieve pushing the purée through the sieve and catching and then discarding the seeds and any large chunks. Add sugar to raspberry purée, mix and set aside.
Zest and juice lemon. Set aside.
Using a stand mixer with a paddle attachment or a hand mixer, blend cream cheese until light and creamy. Add sugar, lemon zest, lemon juice and vanilla extract and beat until combined. Add eggs one at a time, beating until well blended after each addition. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated.
Pour cheesecake over cooled crust and use spatula to spread evenly. Using a spoon, drip raspberry purée sauce overly cheesecake. The spots don’t have to be even in spacing or size, just ensure there are spots all over the cheesecake. Use a toothpick or knife to swirl the raspberry purée creating a paisley-inspired pattern.
Bake cheesecake for 20 minutes. Rotate baking dish to ensure an even bake and bake for an additional 15-20 minutes, until center is firm and set. Let cool completely. Cover top of baking dish in plastic wrap or foil and refrigerate overnight or at least for 3 hours before serving.
When serving, cut into squares and store leftovers in wrapped plastic or airtight container in fridge.
