Recipes

Black Raspberry Cheesecake Squares

veg

RASPBERRIES

To make the black raspberry compote:

8 oz. black raspberries

Juice of half a lemon

¼ cup sugar

To make the graham cracker crust:

2 cups graham cracker crumbs

½ cup butter, melted

3 tablespoons sugar

To make the cheesecake filling:

16 ounces cream cheese at room temperature

½ cup sour cream at room temperature

½ cup sugar

1 teaspoon vanilla extract

¼ teaspoon salt

2 large eggs at room temperature

In a small saucepan, combine the berries, sugar and lemon juice. Cook on medium for 10 minutes until the berries are broken down. Pour through a mesh sieve to remove seeds if desired.
Preheat oven to 350°F. Line 8x8 inch pan with 2 sheets parchment paper, lining all sides of the pan.
Mix together sugar and graham cracker crumbs. Mix in melted butter. Press crumbs into pan, using the back of a measuring cup to press down tightly. Bake for 10 minutes and let cool. Lower oven temperature to 325°F.
Beat the cream cheese, sour cream, vanilla, salt and sugar using a hand mixer or in stand mixer fitted with whisk attachment. Add eggs and beat to combine.
Pour half of the cheesecake mixture into prepared crust. Spoon some of the black raspberry compote and swirl with offset spatula or butter knife. Pour rest of the cheesecake mixture and pour in more compote and swirl it in.
Fill 13 X 9-inch pan 1/3 with water. Place pan with cheesecake into 13 x 9 pan and bake for 45 to 60 minutes until the cheesecake is set and doesn’t wobble when you shake the pan. Turn oven off and prop open oven door with wooden spoon. Let cheesecake cool for 1 hour inside oven. Remove and let cool to room temperature. Set in refrigerator overnight to chill.

Additional recipes using Fruits › Raspberries

Black Raspberry Cheesecake Squares