fresh raspberry recipes

A sweet, creamy lemon cheesecake is topped with a tart raspberry jam for the perfect refreshing treat. Making cheesecake bars rather than a full cheesecake cuts down on bake time significantly and makes it stress free. We still recommend baking the cheesecake in a water bath to prevent the top from cracking!

INGREDIENTS



FOR CRUST

1. 2 c. crushed Nilla wafers
2. 2 tbsp. granulated sugar 
3. 5 tbsp. butter, melted 
4. FOR CHEESECAKE
5. 2 (8-oz.) blocks cream cheese, softened
6. 2/3 c. granulated sugar
7. 1/4 c. sour cream
8. 2 large eggs
9. Juice and zest of 1 lemon 
10. 1 tsp. pure vanilla extract 
11. 1 tsp. kosher salt

FOR TOPPING

1. 6 c. raspberries, divided
2. 1/4 c. granulated sugar
3. Juice of 1/2 lemon
4. Pinch kosher salt

DIRECTIONS

1. Preheat oven to 350°. Line a 9”-x-9” baking pan with parchment, leaving a 2” overhang. 
2. In a medium bowl, combine crushed Nilla wafers and sugar. Add butter and mix until combined and mixture looks like wet sand. Press into bottom of prepared pan. Bake until lightly golden, about 15 minutes. Let cool while making cheesecake filling.
3. Reduce oven to 325°. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and beat until no lumps remain. Add eggs, one at a time, beating well after each addition. Add lemon juice, zest, vanilla, and salt and beat well. Pour batter over crust and smooth top. Place pan into a larger roasting pan and pour enough boiling water into roasting pan to come halfway up the baking pan. 
4. Bake until only the center is slightly jiggly, 25 minutes. Remove from oven and let cool to room temperature. 
5. Meanwhile, make raspberry topping: In a small saucepan over medium heat, combine 3 cups of raspberries, sugar, lemon juice, and salt. Simmer until raspberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and gently stir in remaining raspberries, trying not break any fresh raspberries. Let cool slightly. 
6. Pour raspberry topping over cheesecake and refrigerate until set, at least 4 hours and up to overnight.  
7. Slice into squares before serving.