We are obsessed with raspberries right now. Sebastian has decided that they are his new favorite food, and he is very enthusiastic about the things that he likes and dislikes these days, so unless I want him to eat raspberries for every meal, I have to keep them hidden. He convinced me to buy a large flat of them at the market this week, so here I was balancing raspberries and a baby stroller trying to get on the bus downtown. When I got home I realized that we couldn't possibly eat that many berries before going bad, so I decided to make some into a compote that I would ladle over some creamy lemon cheesecake squares.
These cheesecake squares are everything. They are creamy and silky, lemony and just the right amount of sweet. The raspberries and a little tart, but pair so well with the creaminess from the cheesecake. They remind me of the Sara Lee cherry cheesecake we used to eat as kids, only better. They were pretty easy to make. I let them rest in the fridge overnight and then ladled the raspberries the next day. Holy, they are soooo good.
RASPBERRY LEMON CHEESECAKE SQUARES
makes 16 squares
prep time: 20 minutes
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/3 cup granulated sugar
- 16 oz cream cheese, room temperature
- 2 large eggs
- 1/2 cup granulated sugar
- 1 lemon, juice and zest
- 2 pints raspberries (16 oz)
- 1 tsp corn starch
- 1/4 cup granulated sugar