Strawberry-Raspberry Cheesecake Squares Recipe! #tipit by Vanessa Luft - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Strawberry-Raspberry Cheesecake Squares Recipe! #tipit

posted in Food & Drink > Recipes
04/24/2015
  • Ingredients:

    FOR THE CRUST:

    8 honey graham crackers
    small pinch of salt
    4 tbsp unsalted butter, melted

    FOR THE STARWBERRY-RASPBERRY GELÉE:

    3 **gelatin leaves ***(see note)
    1/2 lb. strawberries, washed and hulled
    5 to 6 ounces raspberries, washed
    1/4 cup granulated sugar
    1 tsp pure vanilla extract

    **http://www.modernistpantry.com/gelatin-sheets-silver.html?gclid=COvJr7LsiMUCFQwFaQodOL8A_g

  • FOR THE CHEESECAKE:

    1 lb cream cheese Greek yogurt, at room temperature (This* is what I used. Feel free to sub regular cream cheese.)
    1/2 cup confectioners' sugar, sifted
    1 tsp pure vanilla extract
    small pitch salt
    1/2 cup heavy whipping cream

    *http://www.franklinfoods.com/greek-cream-cheese

  • Directions:

    FOR THE CRUST:

    Pulse the graham crackers and salt together in a food processor until coarse crumbs form. Drizzle in the butter and pulse until the crumbs come together.

    Press into the bottom of an 8-inch square baking dish. Place in the fridge while you make the next parts.

  • FOR THE STARWBERRY-RASPBERRY GELÉE:

    Fill a large baking dish with cool water. Place the gelatin leaves in and soak for 10 minutes until softened.

    In a saucepan, combine the fruit, sugar, and vanilla extract. Heat over medium high heat util the fruit starts to break down and the sugar is dissolved. Pour into a blender and blend until smooth. Pour back into the saucepan.

  • Remove the gelatin leaves from the water and kind of wring them out with your hands. Place into the saucepan and stir over low heat for a few seconds until fully dissolved. Reserve 3/4 of a cup of the gelée mixture in the saucepan, and pour the rest into a bowl. Set aside while you make the cheesecake.

  • FOR THE CHEESECAKE:

    In an electric mixer fitted with the paddle attachment, beat together the cream cheese sugar vanilla, and salt until very smooth. Add in the gelée (except the reserved portion) and mix to combine.

    In a separate bowl, while the cream to stiff peaks. With a rubber spatula, gently fold into the cheesecake mixture.

    Pour into the crust and refrigerate for 45 min until firmed up a bit. Pour the reserved gelée over the top (you can warm it up over low heat if necessary), and refrigerate uncovered for at least 4 hours, and up to 24.

  • Notes

    ***Instead of gelatin leaves, you can also use a packet of powdered gelatin. Sprinkle it over 2 tbsp of cool water in a bowl, and proceed with the recipe.

  • Original recipe can be found down bellow :)

Comments

0
See all comments

Related Tips

1.7K Followers
Email:
See other sign in/up options
Set up my password later
Create a Password
For better protection, please provide a password for your account.
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Login with email
Forgot Password?
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
Login
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back