These cheesecake squares are everything. They are creamy and silky, lemony and just the right amount of sweet. The raspberries and a little tart, but pair so well with the creaminess from the cheesecake.
This cheesecake recipe is one that I have been making for a while. I love it so much that I really haven't thought of trying anything else. The consistency is more of a creamy pumpkin pie than your typical New York style cheesecake.
The berries that I picked up on Sunday were at the overripe stage by Monday, so I decided to let them macerate in some granulated sugar to pull out some juices and increase the sweetness slightly and to store a little longer.
You can't go wrong with lemon cheesecake. It's simple and classic - can be eaten on its own, savored bite by bite, or piled high with delicious toppings, fresh fruit, compote, caramel, lemon curd.
I wanted to recreate the cashew crust and tropical citrus fruit cake I had once enjoyed. For the first time, I made my cheesecake with mascarpone, sour cream, and cream cheese. I am fortunate enough, that the grocer below, sells vanilla beans by the strand. As my knife slid down the bean, I knew this cake would be just right.
Cheesecake has always been one of my favorite desserts. I love pumpkin cheesecake, chocolate cheesecake, and caramel cheesecake, but my favorite cheesecake has to be the apple crisp cheesecake. It’s a perfect combination of flavors and textures.