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Lemon Raspberry Cheesecake Bars

Servings: 16 squares
Author: Shinee
These soufflé-like lemon raspberry cheesecake bars are amazingly creamy and soft with burst of honey-glazed raspberry sauce.
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Ingredients

For crust:

  • 8 full sheets graham crackers Or 1 cup cookie crumbs
  • 3 tablespoons unsalted butter melted

For raspberry sauce:

  • 1 cup fresh raspberries
  • 2 tablespoons raw honey

For cheesecake filling:

  • 4 oz cream cheese softened
  • ¼ cup plain greek yogurt at room temperature
  • 1/3 cup sweetened condensed milk at room temperature
  • 1 egg at room temperature
  • 1/3 cup lemon curd I used this homemade version
  • 2 tablespoons all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  • Preheat the oven to 350°F (175°C). Line 8-inch square baking pan with aluminum foil, leaving two sides hanging over the edges.
  • In a food processor, crush the graham crackers into fine crumbs. (If you don’t have a food processor, place the graham crackers in a ziplock bag and roll a rolling pin over the graham crackers.) Transfer the crumbs into a medium bowl and add melted butter. Mix together until the crumbs are evenly moistened with butter. Transfer the mixture into the prepared baking pan. Evenly spread it, lightly pressing into the pan. Bake for 8-10 minutes. Cool on wire rack.
  • In a small saucepan, mix together raspberries, honey and 2 tablespoons of water. (Feel free to add more honey, if it’s not sweet enough for you.) 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. Run the sauce through fine sieve to remove seeds. Set aside to cool.
  • In a large mixing bowl with whisk attachment, beat cream cheese, greek yogurt and sweetened condensed milk until creamy.
  • Add the egg, lemon curd, flour, vanilla extract and salt. Continue to whisk until well combined, about 3 minutes.
  • Pour the cream cheese mixture over the crust. Drop raspberry sauce on the cheesecake mixture using ¼ measuring teaspoon. Swirl the sauce with cheesecake mixture with a toothpick or skewer. Bake for 20 minutes. Cool the cake to room temperature, then refrigerate for at least 2 hours. Cut into 12 or 16 squares, before serving. Store in the fridge, covered, for up to 5 days.

Notes

For step-by-step photos and additional notes, read the post above.