Wednesday, February 13, 2019

Raspberry cheesecake for 2 people

I'm continuing my tradition of baking small(er) desserts for Valentine's Day once again! In years past, I made chocolate and peanut butter lava cakes and a red velvet cookie skillet. This year I'm serving up cheesecake!

Now, I'm not one to deny cheesecake--the more the merrier--but there's something special about sharing a smaller portion with your significant other.

If you prefer, you can always swap out the raspberry jam for another fruit, or go with chocolate or caramel instead!

Raspberry cheesecake for 2 people
For the crust
  • 1 and 1/3 cups graham cracker crumbs (about 8 graham cracker sheets)
  • 4 Tablespoons Challenge butter, melted
  • 1 Tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
For the cheesecake
  • 2 (8-ounce blocks) Challenge cream cheese, softened to room temperature
  • 1/2 cup  powdered sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup seedless raspberry jam
  • 1 Tablespoon lemon juice
For the crust
  1. Preheat oven to 325 degrees Fahrenheit and line a 9x5 inch loaf pan with parchment paper; set aside.
  2. Combine graham cracker crumbs with butter, sugar, cinnamon, and salt. Press mixture into bottom of loaf pan so it's packed firmly. Bake for 15 minutes.
For the cheesecake
  1. While crust is baking prepare cheesecake filling. Beat cream cheese until smooth. Add sugar, egg, and vanilla extract, and beat again until completely smooth.
  2. Remove crust from oven and pour cheesecake filling on top of crust.
  3. Microwave raspberry jam and lemon juice together for about 30 to 45 seconds or until mixture is smooth when stirred together.
  4. Use a teaspoon to dollop sauce onto surface of cheesecake batter. Swirl the sauce on the surface of the cheesecake batter with a toothpick or sharp knife so it looks marbled.
  5. Bake cheesecake for about 40 minutes, or until the edges start to turn golden brown and a toothpick inserted in the center comes out mostly clean. 
  6. Remove cheesecake from oven and allow to cool completely. Refrigerate cheesecake until ready to serve.

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