Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 0.25 cup (50g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.5 tsp Salt
  • 16 oz (450g) Full-fat cream cheese, room temperature
  • 1 can (14 oz / 395g) Sweetened condensed milk
  • 2 large Eggs, room temperature
  • 0.25 cup (60ml) Freshly squeezed lemon juice
  • 1 tbsp Lemon zest, finely grated
  • 1 tsp Pure vanilla extract
  • 1 cup (125g) Fresh or frozen raspberries
  • 2 tbsp Granulated sugar
  • 1 tsp Lemon juice

Instructions:

  1. Preheat your oven to 325°F (165°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides.
  2. Mix graham cracker crumbs, 1/4 cup sugar, salt, and melted butter until it feels like wet sand. Press firmly into the bottom of the pan and bake for 8–10 minutes until mahogany-colored. Set aside to cool.
  3. Simmer raspberries and 2 tablespoons of sugar in a saucepan over medium heat for 5-8 minutes. Press the mixture through a fine-mesh sieve to remove seeds and create a thick coulis; stir in 1 tsp lemon juice.
  4. In a large bowl, beat the room-temperature cream cheese until smooth. Gradually whisk in the sweetened condensed milk, eggs, 1/4 cup lemon juice, zest, and vanilla extract until a smooth emulsion forms.
  5. Pour the lemon filling over the par-baked crust. Drop small spoonfuls of the raspberry reduction over the top and use a toothpick to create swirls.
  6. Bake for 20-25 minutes until the edges are set but the center still has a slight jiggle. Cool to room temperature, then chill for at least 4-5 hours before slicing into 16 squares.