I got back from a 10 day London-Scotland vacation today and it’s just SO hot in Delhi. I’m also overwhelmed with all the pending work that needs to be completed this week but before anything, I decided to share the recipe of these gorgeous raspberry cheesecake bars with y’all. This dessert is just perfect for the summer. The flavors of lemon and raspberries and the texture of cheesecake will definitely make you feel better in this heat.
I add lemon zest in these raspberry cheesecake bars but you can play around and also add vanilla beans. You can also fold some lemon curd into the filling. Or how about a complete make-over and you make Nutella swirls on these cheesecake bars? The possibilities are endless and there is so much you can do with this recipe.
Unfortunately, there is no substitute for egg in this recipe but I am planning to try and make an egg less version of these raspberry cheesecake bars soon. Is it something you’d like to see? Before leaving for my vacation, I also shared the recipe of raspberry-apple crisp, which is eggless.
I hope you guys make these cheesecake bars at home and enjoy them as much as I did.
- 1 + 1/4 cup crushed digestive biscuits
- 1/4 cup melted butter
- 2 + 1/2 cup cream cheese
- 1/2 cup caster sugar
- 3 eggs
- 1 teaspoon lemon zest
- 1 cup whipping cream
- 1/4 cup raspberry preserve
- Pre-heat the oven to 150C
- Line an 8″ square pan with parchment paper, leaving handles on all 4 sides.
- In a large bowl, combine crushed biscuits and melted butter. Ensure that all the biscuit crumbs are properly coated in butter
- Press down the mixture into the bottom of the prepared square pan in an even layer. Refrigerate and make the filling in the mean while.
- To make the filling, beat cream cheese and sugar together until it is light and fluffy.
- Add eggs, one at a time and beat well after each addition.
- Mix in the lemon zest and whipping cream. Mix until everything is well incorporated.
- Pour the filling onto the biscuit base. Make swirls of raspberry preserve on the top
- Transfer the square pan into a larger oven safe dish. Fill the larger dish with water half way up to the top of the square pan to create a water bath.
- Bake at 150C for 45-50 minutes or until the top begins to turn golden.
- Once the cheesecake has cooked completely, let it cool in the pan before lifting it.
- Refrigerate for 3-4 hours before cutting into bars and serving.