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This creamy raspberry slab cheesecake combines the perfect balance of tangy cream cheese, fresh raspberries, and zesty lime on a buttery graham cracker crust. The sheet pan format makes it ideal for serving a crowd at summer gatherings, potlucks, or family celebrations.
I first made this slab cheesecake for my daughter's graduation party, and it disappeared faster than any other dessert on the table. Now it's requested at nearly every family gathering, especially during raspberry season.
Ingredients
- Graham cracker crumbs: Create the perfect crunchy foundation for our creamy cheesecake
- Butter: Binds the crust together while adding rich flavor use unsalted for better control of overall saltiness
- Cream cheese: Forms our velvety base look for full-fat Philadelphia style for best results
- Fresh lime juice and zest: Add brightness that balances the sweetness and complements the berries
- Sugar: Sweetens without overpowering the natural flavors of the berries and cream cheese
- Eggs: Provide structure and richness to the filling room temperature eggs incorporate better
- Fresh raspberries: Bring bursts of flavor and beautiful color throughout the cheesecake
Step-by-Step Instructions
- Prepare the Crust:
- Preheat your oven to 350°F to ensure proper baking temperature. Mix graham cracker crumbs thoroughly with melted butter until every crumb is moistened and the mixture resembles wet sand. Press firmly and evenly into your sheet pan using the bottom of a measuring cup for a compact layer. Bake for exactly 10 minutes until lightly golden and fragrant. Allow to cool completely before adding filling.
- Create the Filling:
- Beat cream cheese in a large bowl for at least 3 minutes until completely smooth with no lumps. This patience ensures a silky texture. Add lime juice, lime zest, sugar, and eggs, beating on medium speed until just combined. Overbeating will incorporate too much air and cause cracks. Gently fold in raspberries with a rubber spatula, being careful not to crush them. Reserve a few berries for decorating the top.
- Bake to Perfection:
- Spread your filling evenly over the cooled crust, getting into all corners of the pan. Place reserved raspberries decoratively on top. Bake for 30 to 35 minutes until edges are set but center still has a slight jiggle. The residual heat will finish cooking the center as it cools. Cool completely at room temperature before refrigerating at least 2 hours or preferably overnight.
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The secret ingredient that makes this recipe special is the combination of lime and raspberries. My grandmother always said berries need a bit of citrus to truly shine, and this recipe proves her right every time. The first time I served this at our annual block party, three neighbors asked for the recipe before the evening was over.
Perfect Timing Tips
For best results, make this cheesecake at least one day before serving. The overnight rest in the refrigerator allows the flavors to meld beautifully and the texture to set properly. I find the raspberry flavor actually intensifies after 24 hours, making this the perfect make-ahead dessert for entertaining.
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Serving Suggestions
While these bars are delicious on their own, they can be dressed up for special occasions. Try drizzling with melted chocolate or raspberry sauce just before serving. For an elegant presentation, add a small dollop of whipped cream and a fresh raspberry on each square. These cheesecake bars pair wonderfully with coffee or a dessert wine like Moscato.
Ingredient Substitutions
This recipe is flexible enough to accommodate several variations. If raspberries arent available, try strawberries, blackberries, or blueberries instead. For a tropical twist, substitute the lime with lemon and use mango pieces instead of berries. The graham cracker crust can be swapped for gingersnap cookies or chocolate wafers for a different flavor profile that still complements the creamy filling.
Storage Success
These cheesecake bars keep beautifully in the refrigerator for up to 5 days when stored in an airtight container. For longer storage, freeze individual squares as directed in the notes. The key to successful freezing is wrapping each piece tightly in plastic wrap before placing in a freezer container. This prevents freezer burn and preserves the texture of both the crust and filling.
Recipe FAQs
- → What makes these cheesecake bars unique?
The combination of fresh raspberries, lime juice, and a buttery graham cracker crust creates a unique balance of tangy and sweet flavors.
- → Can I freeze the cheesecake bars?
Yes, you can freeze individual bars by wrapping them in plastic wrap and storing them in an airtight container. Thaw at room temperature before serving.
- → Can I substitute other fruits for raspberries?
Yes, fruits like blueberries, blackberries, or strawberries can work as substitutes for raspberries in this recipe.
- → How should I store these bars?
Store the bars in an airtight container in the refrigerator for up to five days to keep them fresh and flavorful.
- → Do I have to use lime juice and zest?
Lime adds a tangy flavor that complements the sweetness of the raspberries. You could substitute lemon juice and zest if preferred.