Raspberry Cheesecake Bars

INGREDIENTS

Graham Cracker Crust

9 graham cracker sheets 157 g

1/4 cup (32 g) confectioners' sugar

1/2 cup (113 g or 1 stick) unsalted butter, room temperature

1/2 teaspoon kosher salt

Cheesecake Layer

16 ounces (170 g) cream cheese, room temperature

1 cup (125 g) confectioners' sugar

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1/2 teaspoon vanilla extract

1/2 teaspoon kosher salt

Raspberry Swirl

1/2 cup (60 g) fresh raspberries

2 tablespoons granulated sugar

Instructions

Graham Cracker Crust

· In a plastic bag, crush the graham crackers finely with the back of a large pot or pan. ?In a large bowl, combine graham crackers, 1/4 cup confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand. Dump the graham cracker mixture into a 8×8 baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.

Raspberry Cheesecake · In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Set aside and make the cheesecake mixture.

· In a separate bowl, combine cream cheese, confectioner’s sugar, lemon juice, lemon zest and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham cracker crust.

· Dollop spoonfuls of the raspberry puree on top of the unbaked cheesecake. Use a skewer or knife to make swirls. Freeze uncovered for one hour.

· Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. With a sharp knife, slice 1-inch-wide strips horizontally, then vertically, creating little cheesecake bars. Store in an airtight container in the fridge (or freezer) and serve cold.

RECIPE NOTES

·     Store cheesecake bars in an airtight container in the fridge for 3 days or freezer for 2 weeks. Serve cold.

Source : here