Description
A thick, buttery, Chess Cookie crust tipped with a creamy cheesecake layer, swirled with raspberry coulis.
Ingredients
Units
Scale
Raspberry Coulis
- 2 tsp room temp water (divided)
- 1 tsp cornstarch
- 1 1/2 cups frozen raspberries
- 2 tbsp sugar
Chess Cookie Crust
- 1 1/2 cups chess cookie crumbs ((about 1 pkg plus 1 sleeve of another pkg))
- 2 tbsp flour
- 2 tbsp sugar
- 1 tbsp brown sugar
- 1 stick butter (melted)
- 1/4 tsp salt
Cheesecake Layer
- 2 pkg cream cheese (softened)
- 2/3 cups sugar
- 2 eggs (slightly whisked)
- 1/3 cup sour cream
- 2 tsp lemon juice
- 1 tsp vanilla
Instructions
- Start by making the raspberry coulis, because it has to cool to room temperature. In a small bowl, mix 1 tsp water and 1 tsp cornstarch and set aside. In a small sauce pan over medium hear, add remaining water, frozen raspberries and sugar. As the raspberries heat, smash them with the back of a wooden spoon.
- Stir frequently until the raspberry mixture is liquid and bubbling. Mix in the cornstarch mixture and let the mixture cook down for 3 more minutes. Using a mesh strainer, strain the seeds out from the liquid. Set the raspberry coulis to the side to cool.
- Preheat your oven to 325°F. Line a 9×9 baking dish with parchment paper.
- Pulse chess cookies in a food processor until they are fine crumbs. In a medium mixing bowl, add the chess cookie crumbs, flour, sugar, brown sugar, melted butter and salt. Mix until the mixture is fully incorporated. Press the crust into the baking dish and set aside.
- In a stand mixer, combine cream cheese and sugar. Mix until creamy and fully combined. Add in the eggs, one at a time. Mix until combined. They add the sour cream, lemon juice and vanilla extract. Mix until the mixture is smooth. Pour the cream cheese mixture over the crust.
- Using a spoon, add spoonfuls of raspberry coulis to the top. With a knife or toothpick, swirl the raspberry coulis into the cream cheese mixture. Bake for 45-50 minutes. The middle should be set and bounce back to the touch, but it’s okay if it still has a jiggle to it.
- Let it cool on a cooling rack for 45 minutes, then transfer to the fridge for 3 hours. After three hours, cover and refrigerate until ready to serve.
- Once chilled and set, cut into even squares and enjoy with a hot cup of coffee or tea.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American