Lemon Raspberry Cheesecake Delights

Prepare to be enchanted by these utterly irresistible Raspberry Lemon Cheesecake Bars. Imagine a luscious, extra-creamy cheesecake filling, bursting with bright lemon zest and fresh raspberry swirls, all nestled atop a crumbly, buttery biscuit base. These delightful bars are not just a treat for the palate; they’re a testament to simple elegance in baking. Perfect for any occasion, from a casual afternoon snack to the star dessert at a summer gathering, their vibrant flavors and smooth texture make them an instant favorite.

As the days grow longer and the sun shines brighter, these sensational cheesecake bars emerge as the quintessential dessert for warmer weather. They’re effortlessly transportable, making them an ideal candidate for picnics, garden parties, barbecues, or any outdoor celebration. One of their many charms is the ability to be prepared well in advance, freeing up your time to truly connect with friends and family. The hardest part, truly, is patiently waiting for them to cool and set to perfection!

Why You’ll Love These Raspberry Lemon Cheesecake Bars

These Raspberry Lemon Cheesecake Bars are more than just a dessert; they’re an experience waiting to happen. Here’s why they’re sure to become a staple in your baking repertoire:

• Effortlessly Delicious: With a straightforward recipe requiring minimal ingredients, these bars prove that incredible flavor doesn’t have to come with complicated steps.
• Perfectly Balanced Flavors: The tartness of fresh raspberries beautifully complements the bright zest of lemon, creating a harmonious and refreshing taste that’s neither too sweet nor too sharp.
• Irresistibly Creamy Texture: Thanks to the use of full-fat cream cheese and a touch of sour cream, each bite offers an incredibly smooth, melt-in-your-mouth experience that cheesecake lovers dream of.
• Make-Ahead Marvel: These bars are ideal for preparing in advance, allowing you to enjoy your events without last-minute stress. They actually taste even better after a good chill in the fridge!
• Versatile for Any Occasion: Whether it’s a casual backyard BBQ, a sophisticated tea party, or a simple dessert for your family, these bars fit right in. Their individual serving size makes them convenient and mess-free.
• Visually Stunning: The vibrant swirls of raspberry coulis against the creamy lemon base are incredibly appealing, promising a feast for the eyes before the first bite.

Key Ingredients & Smart Substitutions for Your Cheesecake Bars

Crafting these delightful Raspberry Lemon Cheesecake Bars requires just a handful of easily accessible ingredients. Each component plays a crucial role in achieving the perfect balance of flavor and texture. Here’s a detailed look at what you’ll need, along with some handy suggestions for substitutes to ensure your baking journey is smooth and successful:

• Raspberries: These berries are truly the star of the show, delivering a dominant and essential flavor. You have the flexibility to use either fresh or frozen raspberries. If opting for frozen, there’s no need to defrost them beforehand; in fact, keeping them frozen until ready to use can be beneficial for making the coulis. For a twist, you could experiment with other berries like blueberries or mixed berries, though the classic raspberry offers unparalleled tartness and sweetness.
• Digestive Biscuits (Graham Crackers): For our friends in the UK and beyond, digestive biscuits provide that classic, crumbly, and slightly sweet base. For those in the US, graham crackers are the perfect substitute, offering a similar texture and flavor profile for the crust of these lemon raspberry cheesecake bars. These crushed crumbs, combined with butter, form the sturdy and delicious foundation for our creamy filling.
• Butter: Essential for both the crust and preventing sticking, you’ll need melted butter to bind the biscuit crumbs into a firm base. A small amount is also useful for lightly greasing your baking tin. Both salted and unsalted butter work wonderfully; just be mindful that salted butter might add a subtle hint of saltiness to the crust, which some bakers prefer.
• Cream Cheese: To achieve that signature “extra creamy” texture and ensure your raspberry lemon cheesecake bars set beautifully, I cannot stress enough the importance of using full-fat cream cheese. Brands like Philadelphia are consistently reliable choices. In some regions, this might be labeled as “soft white cheese.” Using reduced-fat versions can compromise the texture and lead to a less firm, less decadent cheesecake, so stick to the full-fat variety for the best results.
• Caster Sugar (Granulated Sugar): Caster sugar, with its finer texture, dissolves more readily, contributing to a smoother cheesecake batter. However, granulated sugar is an equally effective alternative and can be used without any issues. Both will provide the necessary sweetness to balance the tartness of the lemon and raspberries.
• Sour Cream: This ingredient is a secret weapon for tenderizing the cheesecake, adding an extra layer of moisture and a subtle tang that complements the lemon and raspberry beautifully. If sour cream isn’t available, an equal amount of full-fat double cream or heavy cream can be used as a substitute, offering a similar richness.
• Lemon: Fresh lemon is indispensable for these lemon raspberry cheesecake bars. You’ll need the aromatic zest from two medium lemons for maximum flavor, along with one tablespoon of fresh lemon juice to brighten the filling. Always use fresh lemons for the best, most vibrant citrus notes.
• Eggs: Large eggs act as the binding agent in the cheesecake filling, giving it structure and helping it set properly. Ensure your eggs are at room temperature for optimal mixing with the other ingredients, preventing a lumpy batter.
• Vanilla Extract: A touch of pure vanilla extract enhances all the other flavors, adding a warm, subtle sweetness that rounds out the profile of these delicious bars. Vanilla bean paste can be used for an even more pronounced vanilla flavor.

Expert Tips for Flawless Raspberry Lemon Cheesecake Bars

Achieving the perfect Raspberry Lemon Cheesecake Bars is surprisingly simple when you follow a few key principles. These tried-and-true tips will guide you to a beautifully creamy, crack-free, and perfectly set dessert every time.

1. Embrace Room Temperature Ingredients: This is arguably the most critical tip for any cheesecake recipe. Cold ingredients, especially cream cheese and eggs, won’t incorporate smoothly, leading to a lumpy batter and a less uniform texture. Take your cream cheese, eggs, and sour cream out of the fridge at least an hour before you plan to start baking, allowing them to soften and come to room temperature. This ensures a velvety smooth cheesecake filling that mixes beautifully.
2. Properly Line Your Baking Tin: A well-prepared baking tin is essential for easy removal and neat slices of your raspberry lemon cheesecake. Begin by lightly greasing the tin with a small amount of butter. Then, line it with baking paper (parchment paper), ensuring there’s a generous overhang on all sides. These paper “handles” will allow you to effortlessly lift the cooled cheesecake out of the pan, minimizing the risk of breakage. For extra security, you can use metal clips to hold the baking paper in place, though this isn’t strictly necessary.
3. Firmly Press the Base: A stable, compact crust is the foundation of these delicious bars. After combining your crushed digestive biscuits (or graham crackers) with melted butter, transfer the mixture into your prepared baking pan (lined with parchment paper and lightly greased, as per our tips). First, use a spatula or the back of a spoon to spread and level the crumbs evenly. Then, switch to the flat bottom of a measuring cup or a glass to press the crust down very firmly and uniformly across the entire base. This crucial step prevents the crust from crumbling when you slice the bars and ensures it can adequately support the creamy filling.
4. Avoid Overbaking Your Cheesecake: Overbaking is a common culprit for dry or cracked cheesecakes. The key is to remove the cheesecake from the oven when the edges appear set and slightly golden brown, but the very center still has a slight “jiggle” or “wobble” when gently nudged. This central wobble indicates that the cheesecake is still moist and will continue to set as it cools, resulting in a perfectly creamy texture. Don’t worry, it will firm up completely during the chilling process.
5. Patience is a Virtue: Cool and Chill Thoroughly: This is, without a doubt, the most challenging part of the recipe for impatient bakers! Rushing the cooling and chilling process is the biggest mistake you can make with cheesecake. Allow your cheesecake to cool completely at room temperature before transferring it to the refrigerator. Once in the fridge, let it chill for at least 2-4 hours, or ideally, overnight. This extended chilling time is vital for the cheesecake to fully firm up, set properly, and develop its optimal creamy texture and flavor, making for clean, beautiful slices.
6. Don’t Overmix the Filling: Once you add the eggs, mix just until combined. Overmixing after the eggs are incorporated can introduce too much air into the batter, which can lead to cracks in your cheesecake as it bakes and cools. A smooth, but not overly airy, batter is what you’re aiming for.
7. Consider a Water Bath (Optional): While not strictly necessary for bars, a water bath (bain-marie) can help prevent cracks by providing a moist, even heat environment. If you’re struggling with cracks, place your lined baking tin inside a larger roasting pan, and fill the larger pan with about an inch of hot water before baking. Ensure your cheesecake tin is tightly sealed to prevent water from seeping in.

How to Make the Luscious Raspberry Coulis

The vibrant raspberry coulis is what truly elevates these Raspberry Lemon Cheesecake Bars, adding a beautiful color, a burst of fruity flavor, and an elegant swirl. If the term “coulis” is new to you, it simply refers to a smooth, thick fruit (or vegetable) sauce, created by pureeing and sieving the ingredients. It’s an incredibly versatile component, especially for enhancing desserts.

Here’s how to create your own simple yet stunning raspberry coulis:

1. Combine and Cook: Place your chosen raspberries (fresh or frozen work equally well) into a small saucepan. Add 1-2 tablespoons of water or fresh lemon juice – the lemon juice will add another layer of bright flavor.
2. Soften and Release: Place the saucepan over medium heat. Allow the raspberries to gently simmer and cook down. They will gradually start to soften, fall apart, and release their beautiful, vibrant juices. Stir occasionally to prevent sticking. This process usually takes about 5-7 minutes.
3. Strain for Smoothness: Once the raspberries are thoroughly softened and saucy, remove the saucepan from the heat. Carefully pour the mixture through a fine-mesh strainer or sieve set over a bowl. Using the back of a spoon or a spatula, press the raspberry pulp firmly against the mesh to extract all the liquid and flavor, leaving behind any unwanted seeds. This step is crucial for achieving a silky-smooth coulis.
4. Reduce and Thicken: Return the seedless raspberry liquid to the clean saucepan. Place it back over medium heat. Bring the liquid to a gentle simmer and cook for approximately 8-10 minutes, stirring occasionally. The goal is to reduce its volume by about half, allowing it to thicken into a rich, pourable sauce. It should coat the back of a spoon.
5. Cool and Store: Once thickened to your desired consistency, transfer the finished raspberry coulis to a small bowl or jug. Allow it to cool completely before using it for your cheesecake bars. You can also prepare this coulis a day or two in advance and store it in an airtight container in the refrigerator.

Step-by-Step Guide to Making These Irresistible Raspberry Lemon Cheesecake Bars

Crafting these delightful Raspberry Lemon Cheesecake Bars is a rewarding process that breaks down into a few simple stages. Follow this detailed guide to create a show-stopping dessert that’s both easy and impressive.

Step 1: Prepare the Buttery Biscuit Base

1. Crush the Biscuits: Start by thoroughly crushing your digestive biscuits (or graham crackers). You can achieve this using a food processor for a fine, even crumb, or by placing them in a Ziploc bag and crushing them with a good old rolling pin for a more rustic texture. Aim for fine crumbs, with a few slightly larger pieces for character.
2. Combine with Butter: In a medium bowl, combine the crushed biscuit crumbs with the melted butter. Mix them together thoroughly until all the crumbs are moistened and the mixture resembles wet sand. This ensures a cohesive and flavorful crust.
3. Press into the Pan: Transfer the buttery crumb mixture into your prepared 8×8-inch baking pan (lined with parchment paper and lightly greased, as per our tips). Using the back of a spoon or, for best results, the flat bottom of a measuring cup, firmly and evenly press the mixture across the bottom of the pan. Pay special attention to the corners and edges to create a solid, compact base.
4. Pre-bake the Crust: Bake the pressed crust in your preheated oven (180°C / 160°C fan) for 10 minutes. This helps to set the crust, making it crisp and preventing it from becoming soggy under the cheesecake filling.
5. Cool Slightly: Once baked, remove the crust from the oven and allow it to cool slightly while you prepare the cheesecake filling.

Step 2: Craft the Creamy Lemon Cheesecake Filling

6. Combine Wet Ingredients: In a large mixing bowl, combine the softened full-fat cream cheese, room temperature eggs, caster sugar (or granulated sugar), sour cream (or heavy cream), vanilla extract, half of the lemon zest, and one tablespoon of fresh lemon juice.
7. Mix to Smoothness: Using an electric mixer on low speed, mix all these ingredients together until just combined and smooth. Be careful not to overmix, as incorporating too much air can lead to cracks during baking. Scrape down the sides of the bowl as needed to ensure everything is thoroughly incorporated.
8. Pour Over Crust: Gently pour the perfectly smooth cheesecake batter over the slightly cooled biscuit base in the prepared tin. Use a spatula to carefully smooth out the top surface of the batter, ensuring an even layer.

Step 3: Add Raspberry Swirls and Bake

9. Dollop the Coulis: Take your cooled raspberry coulis and add small, random dollops over the top of the cheesecake batter. Don’t worry about perfection; rustic swirls are part of the charm!
10. Create the Swirls: Using a toothpick, a thin skewer, or the tip of a knife, gently swirl the raspberry sauce into the cheesecake batter. Create beautiful patterns by drawing lines through the dollops, moving in different directions to achieve an elegant marbling effect.
11. Scatter Fresh Raspberries: For an extra burst of fresh flavor and visual appeal, scatter the reserved handful of fresh raspberries over the swirled cheesecake top.
12. Bake to Perfection: Carefully transfer the baking tin back to the oven. Bake for approximately 45 minutes, or until the edges of the cheesecake appear set and lightly golden brown, but the center still has that characteristic slight wobble when gently nudged.

Step 4: Cool, Chill, and Serve

13. Cool Completely: Once baked, remove the cheesecake from the oven and place it on a wire rack to cool completely at room temperature. This gradual cooling prevents cracking.
14. Chill for Hours: Once at room temperature, transfer the cheesecake to the refrigerator for at least 2-4 hours, or ideally, overnight. This crucial chilling time allows the cheesecake to firm up perfectly and ensures clean, crisp slices.
15. Slice and Garnish: When thoroughly chilled, use the parchment paper overhang to gently lift the entire cheesecake out of the tin. Place it on a cutting board, sprinkle with the remaining lemon zest for an aromatic finish, and then cut it into 9 even square bars. Serve and enjoy these irresistible raspberry lemon cheesecake bars!

Make-Ahead and Storing Your Cheesecake Bars

One of the many fantastic qualities of these Raspberry Lemon Cheesecake Bars is how wonderfully they lend themselves to advance preparation. In fact, making them ahead of time is often preferred, as it allows the cheesecake ample opportunity to thoroughly chill, set, and firm up, resulting in a superior texture and flavor.

Make-Ahead Instructions:

You can easily prepare these cheesecake bars 1-2 days before you plan to serve them. Simply follow the recipe through to the baking and initial cooling stages. Once the cheesecake has cooled completely at room temperature, transfer it to the refrigerator. Allow it to chill overnight for the very best results. The flavors will meld beautifully, and the texture will become impeccably smooth and firm.

Storing Leftovers:

Should you find yourself with any delicious leftovers (a rare occurrence!), proper storage will keep them fresh and delightful.

• Refrigerator: Place any remaining raspberry lemon cheesecake bars in an airtight container. Store them in the refrigerator for up to 5 days. Ensure they are well-sealed to prevent them from absorbing any odors from other foods in the fridge.
• Freezer: These bars freeze exceptionally well, making them perfect for batch baking or saving for a future craving. To freeze, wrap individual bars tightly in cling film (plastic wrap) or a reusable kitchen wrap. Once wrapped, place them in a freezer-friendly airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 3 months.
• Thawing: When you’re ready to enjoy a frozen bar, simply transfer it from the freezer to the refrigerator and allow it to thaw overnight. For a quicker thaw, you can leave it at room temperature for about 30-60 minutes, though the texture will be best when slowly thawed in the fridge.

Scaling This Raspberry Lemon Cheesecake Bar Recipe

Whether you’re baking for a small gathering or a larger crowd, this raspberry lemon cheesecake bar recipe is incredibly versatile and can be easily scaled. Doubling the recipe is straightforward, but it’s important to make appropriate adjustments to your baking tin size and baking times to ensure optimal results.

Doubling the Recipe:

If you wish to double the ingredients, you will need a larger baking vessel. I recommend using either a 10 x 10 inch square pan or a 10 x 2 inch round pan. These sizes will accommodate the increased volume of the crust and filling without making the layers too thick or too thin.

Adjusted Baking Times for a Double Batch:

• For the Crust: When doubling the recipe and using a larger pan, the crust will require slightly more time to pre-bake and set. Increase the crust baking time to approximately 15-18 minutes. Keep an eye on it to ensure it’s golden brown and fragrant.
• For the Cheesecake Filling: The thicker filling in a larger pan will also need a longer baking duration. Expect the cheesecake to bake for about 1 hour to 1 hour and 15 minutes. As always, look for set edges and a slight jiggle in the center to determine doneness. Insert a thin knife into the center; if it comes out mostly clean, it’s ready.

Remember, oven temperatures can vary, so always trust your visual cues and the “jiggle test” for doneness, rather than strictly adhering to times.

Can I Use a Different Size Baking Pan for My Cheesecake Bars?

Absolutely! While the recipe is designed for an 8 x 8 inch square baking tin, you can certainly adapt it to other pan sizes you might have on hand. Making these adjustments is quite simple, but it’s important to understand how pan size affects the cheesecake’s depth and, consequently, its baking time.

Using a 9-inch (23 cm) Round Pan:

If you don’t have an 8 x 8 inch square tin, a 9-inch (23 cm) round pan is an excellent alternative. For this specific substitution, you typically won’t need to alter the baking time or oven temperature significantly. The overall volume of batter will spread out similarly, resulting in a comparable depth to the square bars.

Adjusting for Larger Pans:

If the pan you choose is larger than the recommended 8 x 8 inch square or 9-inch round, your cheesecake batter will spread out more thinly, resulting in a shallower dessert. In this scenario, you will need to reduce the baking time slightly. Keep a very close eye on the cheesecake, as it will cook faster. Begin checking for doneness (set edges, slight wobble in the center) about 5-10 minutes earlier than the recipe specifies.

Adjusting for Smaller Pans:

Conversely, if you opt for a pan that is smaller than the recommended size, the batter will sit deeper, creating a thicker cheesecake. In this case, you will need to increase the baking time a little. The cheesecake will take longer to cook through to the center. Extend the baking time in 5-10 minute increments, checking for doneness between each extension, until the cheesecake meets the “jiggle test” criteria.

For comprehensive guidance on cake pan sizes and conversions, resources like Sally’s Baking Addiction’s cake pan sizes and conversions post can be incredibly helpful. Always remember to adjust your baking approach based on your specific oven and pan, ensuring your raspberry lemon cheesecake bars come out perfectly every time.

Frequently Asked Questions (FAQs) About Raspberry Lemon Cheesecake Bars

Got questions about making these delightful Raspberry Lemon Cheesecake Bars? Here are some common queries and helpful answers to ensure your baking experience is a breeze.

Q: Can I use different berries instead of raspberries?

A: Absolutely! While raspberries pair beautifully with lemon, feel free to experiment with other berries. Blueberries, blackberries, or even a mixed berry coulis would be delicious. Just keep in mind that the sweetness and tartness profile might change slightly, so you might need to adjust the sugar in the coulis to taste.

Q: Why did my cheesecake crack?

A: Cheesecake cracks are common and usually indicate one of a few things: overmixing the batter (introducing too much air), overbaking (drying out the cheesecake), or too rapid cooling (a sudden temperature change). Ensure your ingredients are at room temperature, mix just until smooth, and remove the cheesecake from the oven when it still has a slight wobble. Allow it to cool gradually at room temperature before chilling in the fridge.

Q: How can I tell if my cheesecake is done baking?

A: The edges of the cheesecake should appear set and slightly golden, while the center (about 2-3 inches in diameter) should still have a gentle jiggle when the pan is lightly shaken. It will continue to set as it cools. Avoid baking until the entire surface is firm, as this will lead to a dry cheesecake.

Q: Do I really need to chill the cheesecake overnight?

A: While a minimum of 2-4 hours of chilling is acceptable, chilling the cheesecake overnight is highly recommended for the best results. This extended period allows the cheesecake to fully set, firm up, and for the flavors to deepen and meld, resulting in a truly irresistible texture and taste, and making for much cleaner slices.

Q: Can I skip the raspberry coulis?

A: You can, but the coulis adds a significant burst of flavor, moisture, and visual appeal. If you prefer a simpler bar, you could omit the coulis and perhaps just scatter fresh raspberries on top before baking, or serve with a simple dusting of powdered sugar. However, the coulis truly makes these bars special!

Serving Suggestions for Your Raspberry Lemon Cheesecake Bars

These Raspberry Lemon Cheesecake Bars are already a showstopper on their own, but a few simple additions can elevate them even further, making for an unforgettable dessert experience. Here are some ideas to inspire your presentation and enhance their deliciousness:

• Fresh Berries: A scattering of extra fresh raspberries, or a mix of blueberries and blackberries, adds a beautiful pop of color and a fresh, juicy contrast to the creamy cheesecake.
• Whipped Cream or Ice Cream: A dollop of freshly whipped cream or a scoop of vanilla bean ice cream provides a delightful, rich counterpoint to the tart fruit and creamy lemon.
• Mint Leaves: A few fresh mint leaves, strategically placed, offer a refreshing aroma and a professional touch to your plating.
• Dusting of Powdered Sugar: A light dusting of powdered sugar (confectioners’ sugar) can add a touch of elegance and a subtle extra sweetness.
• Lemon Zest: The remaining lemon zest sprinkled over the top before serving not only adds a vibrant color but also an intense burst of fresh lemon aroma and flavor.
• Chocolate Shavings: For a more decadent touch, finely shaved white chocolate or dark chocolate could complement the raspberry and lemon flavors beautifully.

Similar Recipes From The Blog To Explore

If you’ve fallen in love with these Raspberry Lemon Cheesecake Bars, you’ll be thrilled to discover more delightful cheesecake creations and other baked goods on the blog. Expand your baking repertoire with these irresistible recipes:

• Cheesecake Brownies: The best of both worlds – fudgy brownies marbled with creamy cheesecake.
• Raspberry Ripple Cheesecake: A classic, comforting cheesecake with beautiful raspberry swirls.
• Mini Cheesecakes: Perfectly portioned individual cheesecakes for any occasion.
• Burnt Basque Cheesecake: A rustic, caramelized, and incredibly creamy cheesecake that’s surprisingly easy to make.

Don’t forget to connect! Make sure to tag me on Instagram (@anna_wierzbinska) if you try this, or any other of my recipes. I absolutely adore seeing your culinary creations! Feel free to also leave me a recipe rating or a comment below to share your experience and feedback. Your input helps me create even better recipes for you.

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📖 Raspberry Lemon Cheesecake Bars Recipe

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5 from 6 votes

Raspberry Lemon Cheesecake Bars

These extra creamy cheesecake bars combine the vibrant flavors of lemon and raspberry to create an irresistible, refreshing, and utterly delicious treat perfect for any occasion.

Prep Time: 20 mins

Cook Time: 45 mins

Cooling and Chilling: 2 hrs

Total Time: 3 hrs 5 mins

Course: Dessert

Cuisine: British

Keyword: cheesecake, cheesecake bars, raspberry cheesecake, raspberry lemon cheesecake

Servings: 9 bars

Calories: 386 kcal

Author: Anna Wierzbinska

Equipment

• 8″ x 8″ square baking tin
• Baking paper (parchment paper)
• Electric mixer
• Fine sieve or kitchen strainer

Ingredients

For the Raspberry Coulis & Topping:

• 200 g raspberries (fresh or frozen)
• 1-2 tbsp water or lemon juice (for coulis)

For the Biscuit Base:

• 180 g Digestive style biscuits (crushed, or graham crackers for US)
• 80 g unsalted butter (melted)

For the Cheesecake Filling:

• 340 g full-fat cream cheese (e.g., Philadelphia, at room temperature)
• 2 large eggs (room temperature)
• 140 g caster sugar (or granulated sugar)
• 60 g sour cream (or double/heavy cream, at room temperature)
• 1 tsp vanilla extract (or vanilla bean paste)
• 2 medium lemons (zest from both, plus 1 tablespoon juice)

Metric – US Customary

Instructions

1. Preheat your oven to 180°C (160°C fan). Lightly grease an 8″ x 8″ square baking tin and line it with baking paper, ensuring generous overhangs on all sides. This makes lifting the finished cheesecake much easier.
2. Prepare the Raspberry Coulis: Reserve a small handful of fresh raspberries for garnish later. Place the remaining raspberries (fresh or frozen) into a small saucepan over medium heat, adding 1 tablespoon of water or lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the berries have softened, released their juices, and begun to fall apart.
3. Remove the saucepan from the heat. Push the cooked raspberry mixture through a fine-mesh sieve or strainer set over a bowl to remove all seeds, collecting the smooth liquid. Return the seedless liquid to the saucepan and cook over medium heat for another 8-10 minutes, or until it has reduced by half in volume and thickened into a luscious, pourable sauce. Set aside to cool completely.
4. Prepare the Biscuit Base: In a medium bowl, combine the crushed digestive biscuits (or graham cracker crumbs) and the melted butter. Mix thoroughly until the crumbs are uniformly moistened and resemble wet sand.
5. Transfer this mixture into your prepared baking tin. Using the back of a spoon or the flat bottom of a measuring cup, press the crumbs down firmly and evenly across the entire base of the pan. Bake for 10 minutes. Remove from the oven and let it cool for 5 minutes while you prepare the filling.
6. Make the Cheesecake Filling: In a large bowl, combine the room temperature full-fat cream cheese, eggs, caster sugar, sour cream, vanilla extract, half of the lemon zest, and 1 tablespoon of fresh lemon juice. Using an electric mixer on low speed, mix these ingredients until just combined and smooth. Be careful not to overmix, as this can incorporate too much air.
7. Pour the smooth cheesecake batter evenly over the slightly cooled biscuit base in the tin. Gently smooth the top surface with a spatula.
8. Add Raspberry Swirls: Take the cooled raspberry coulis and drop small dollops randomly over the top of the cheesecake batter. Using a toothpick or the tip of a knife, gently swirl the coulis into the batter to create beautiful marbled patterns.
9. Scatter the previously reserved fresh raspberries over the swirled cheesecake top for garnish.
10. Bake the Cheesecake: Carefully transfer the tin back into the preheated oven. Bake for approximately 45 minutes, or until the edges are set and slightly golden brown, but the very center still has a gentle wobble when the pan is lightly nudged.
11. Cool and Chill: Remove the baked cheesecake from the oven and allow it to cool completely at room temperature on a wire rack. Once at room temperature, transfer it to the refrigerator to chill for at least 2-4 hours, or ideally, overnight. This crucial chilling time ensures the cheesecake sets perfectly.
12. Once thoroughly chilled, use the baking paper overhang to gently lift the cheesecake from the tin. Place it on a cutting board, sprinkle with the remaining lemon zest for an extra burst of freshness and aroma, then cut into 9 even square bars. Serve and enjoy!

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

Notes

• Always ensure your dairy ingredients (cream cheese, eggs, sour cream) are at room temperature before you start mixing. This promotes a smooth batter and helps prevent cracks.
• For the best flavor and texture, always use full-fat cream cheese. Reduced-fat versions may affect the setting properties and creaminess of your cheesecake.
• If sour cream is unavailable, an equal amount of full-fat double cream or heavy cream can be used as a substitute.
• A perfectly baked cheesecake will still have a slight “jiggle” or “wobble” in the center when removed from the oven. It will continue to set as it cools.
• Patience is key! Ensure the cheesecake is fully cooled to room temperature and then thoroughly chilled in the refrigerator before attempting to slice it. This guarantees clean, neat bars.

Nutrition (per serving)

Serving: 130g | Calories: 386kcal | Carbohydrates: 38g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 240mg | Potassium: 174mg | Fiber: 3g | Sugar: 25g | Vitamin A: 844IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 1mg

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