Filled with fresh raspberries and lemon!
Line an 8x8 inch square pan with aluminum foil and spray with cooking spray.
Prepare cheesecake crust. Combine graham cracker crumbs, sugar and melted butter. Press firmly into the bottom of the foil-lined pan. Bake the crust in a 325 degree oven for about 10-11 minutes or until firm and a little golden. Set aside and let the crust cool for 15 minutes.
While the crust is cooling, make your cheesecake filling. Beat the cream cheese until smooth. Add 2 eggs and beat well after each egg. Beat in the sugar, lemon zest, lemon juice and flour until fully incorporated. Pour the filling on top of the cooled crust and then drop the raspberries on the top of the cheesecake.
Make the streusel topping in a separate bowl by cutting the butter in with the flour and brown sugar. The mixture should be lumpy with small clumps of butter left.
Sprinkle over the top of the cheesecake.
Bake at 325 degrees for 35-40 minutes. The topping should be browned and the center still slightly jiggle-y when finished. Chill the cooled cheesecake in the refrigerator for at least an hour before serving. Remove cheesecake by lifting foil out of the pan. Makes 25 small squares of cheesecake.
1 cup graham cracker crumbs
1/4 cup butter, melted
2 T. sugar
2 (8 0z.) packages cream cheese, softened
2 T. grated lemon zest
1/4 cup fresh lemon juice
1/2 cup sugar
2 T. flour
1 cup fresh raspberries
1 cup brown sugar
3/4 cup flour
6 T. cold butter