Hi, i'm Marian!
Blessings,


Welcome to the Color Wheel Gallery! I'm Marian, a mommy of two wonderful Children, a Professional Gospel Vocalist, Entrepreneur and a Blogger. This Blog is for Beauty, Fashion, Inspiration, Lifestyle, Product Reviews, and Videos. I have recently worked with Pure Flix, Abbe Glasses, Astonishing Skin Care, skin1.com, Amorroco Argan Oil, The Make up Miser, Orglamix Cosmetics, Salty Cosmetics, Lauren Brooke Cosmetiques, Mary Kay, Markwins, Caboodles, The Organic Face, Amazing Cosmetics, Billion Dollar Brows, House of Lashes, Olay, Cover Girl among others.
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4/09/2021

Raspberry Cheesecake Squares in a Loaf Pan




Hi, my lovely readers,
I can’t help it! I love raspberries funny thing, I don’t eat them as I would eat grapes. They have to be mixed in my foods in order for me to enjoy them. So today’s post is about a recipe I found on Pinterest.
The recipe caught my eye because it was how to make and bake a cheesecake in a loaf pan. Chocolatemoosey.com drew me in to try her recipe and of course I tweaked it just a bit by using a smaller loaf pan, by using raspberry preserves instead of strawberry, using ready made Keebler Graham cracker crumbs in a box and by cutting it in squares. Overall, it was a hit and it was easy and super delicious. I made a recipe card below so you too can bake this scrumptious and mouth watering desert.
Note to self: arrange the parchment paper better next time. :)


The finished result.


Unfortunately, the recipe card was a bit blurred. My apologies.

INGREDIENTS

  • 1 cup graham cracker crumbs
  • 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, melted
  • 16 ounces full-fat cream cheese, room temperature (do not use fat free)
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup La Vieja Fabrica Strawberry Fruit Preserves

INSTRUCTIONS

  1. Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper, leaving extra on the sides for handles.
  2. In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of the pan.
  3. In a large mixing bowl on medium speed, beat the cream cheese and sugar until smooth, about 1-2 minutes. Scrape down the bowl.
  4. On low speed beat in the egg and vanilla.
  5. Transfer the batter to the pan. Add spoonfuls of fruit preserves on top and swirl with a knife.
  6. Bake for 35-40 minutes or until the center is almost set (it will wiggle when shaken but the top should be firm). Cool for an hour in the pan then carefully remove. Cover and refrigerate for at least 4 hours or overnight.




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