Cheesecake Recipes

Lemon Raspberry Cheesecake Bars

These soufflé-like lemon raspberry cheesecake bars are creamy and soft with burst of honey-glazed raspberry sauce in every bite.

~Ingredients:

-For the Crust: 

Full Sheets of Graham Crackers (or 1 Cup of Cookie Crumbs).

3 Tablespoons Unsalted Butter, melted.

-For the Lemon Curd:

3 Large Eggs

1 Cup Sugar.

1 Cup freshly squeezed Lemon Juice.

1 Tablespoon Lemon Zest.

5 Tablespoons unsalted Butter, cubed and softened.

-For the Raspberry Sauce:  

1 Cup Fresh Raspberries.

2 Tablespoons Raw Honey.

2 Tablespoons Water.

-For the Cheesecake Filling:

4 oz Cream Cheese, softened.

1/4 Cup Plain Greek Yogurt, room temperature.

1/3 Cup Sweetened Condensed Milk, room temperature.

1 Egg, room temperature.

1/3 Cup Lemon Curd.

2 Tablespoons All Purpose Flour.

2 Teaspoons Pure Vanilla Extract.

1/8 Teaspoon Salt.

~Directions:

Step 1: Preheat the oven to 350 Degrees Fahrenheit. Line a 8 inch square baking pan with aluminum foil, leaving the two sides hanging over the edges.

Step 2: In a food processor, crush the graham crackers into fine crumbs.*

Step 3: Transfer the crumbs into a medium bowl and add the melted butter. 

Step 4: Mix together until the crumbs are evenly moistened with butter. 

Step 5: Transfer the mixture into the prepared baking pan. Evenly spread it, lightly pressing into the pan. 

Step 6: Bake for 8-10 minutes. Cool on wire rack.

Step 7: In a small saucepan, mix together the raspberries, the honey and 2 tablespoons of water. **

Step 8: Bring it to boil over medium high heat. Reduce the heat to medium low and simmer for about 5 minutes, or until the sauce is thickened, stirring constantly. 

Step 9: Run the sauce through fine sieve to remove seeds. Set aside to cool.

Step 10: In a large mixing bowl with whisk attachment, beat cream cheese, greek yogurt and sweetened condensed milk until creamy.