Berry Cream Squares (Printable Version)
# What You’ll Need:
01 -
1 1/2 cups crushed graham crackers.
02 -
1/4 cup white sugar.
03 -
6 tablespoons (84g) melted unsalted butter.
04 -
12 ounces (340g) softened cream cheese.
05 -
1/2 cup white sugar.
06 -
2 large eggs.
07 -
1 teaspoon pure vanilla.
08 -
1 cup sour cream.
09 -
1 cup raspberries, fresh or thawed frozen.
10 -
1/4 cup white sugar.
11 -
2 tablespoons cornstarch.
12 -
2 tablespoons fresh lemon juice.
# Steps To Make It:
01 -
Warm up your oven to 350°F. Put parchment paper in an 8-inch square pan.
02 -
Combine crushed graham crackers, sugar, and melted butter. Push mixture firmly into the pan bottom.
03 -
Whip cream cheese with sugar until creamy. Mix in eggs one by one, then stir in vanilla and sour cream.
04 -
Dump mixture onto crust. Cook for 25-30 minutes until the sides are firm but middle still wobbles.
05 -
Stir together raspberries, sugar, cornstarch, and lemon juice in a bowl.
06 -
Layer the raspberry mixture over the partially baked cheesecake.
07 -
Return to oven for another 10-15 minutes until fully set.
08 -
Let cool at room temperature. Refrigerate at least 4 hours or leave overnight before slicing.
# Extra Notes:
01 -
Delightful cheesecake squares with a buttery graham base, smooth cream cheese middle and tangy raspberry topping. They're crowd-pleasers for any gathering or sweet weekend snack.