These cheesecake squares are rich, creamy, and decadent. They are just the right amount of cheese without being overpowering or too heavy. I find using a combination of cheeses adds to the taste and depth of flavor of this cheesecake. I was influenced by my Grandmother’s Ricotta Cheesecake as she adds the flour to the cheesecake filing, so it sets firmly. This recipe will yield roughly 16 cheesecake squares.

Here are the directions:

Be sure to take the cream cheese and Mascarpone cheeses out of the refrigerator and leave at room temperature for about 45 minutes. This is an important step.

You will need a large baking sheet. Preheat the oven to 375 degrees. Place one large piece of parchment paper on the tray. It should be large enough so that it extends over the sides of the baking sheet. (You will then be able to pick up the whole pie by holding onto the parchment paper.) I crumble it up so it stays in place and doesn’t slide off the tray. It works every time!

Start by preparing your crust.

In a large bowl, pour the box of graham cracker crumbs. Slightly warm the butter in a microwave safe dish for 15-25 seconds, or longer until softened. Mix the melted butter with the crumbs and slowly drizzle in some water until the crumbs become moistened throughout. Then pour the crust onto the parchment paper. Press it firmly to create a large rectangle. This will take a few minutes. It will not fill up the entire baking sheet, but you need room because it will expand as it bakes. Bake in the oven for 8-10 minutes, so the crust is crunchy.  You can skip this step if you wish.

Next, prepare the cheesecake filling. In a clean bowl, pour the 2 containers of cream cheese. Then measure ½ cup of Mascarpone cheese, 2 tablespoons of vanilla, 2 tablespoons of white flour, and ½ cup of white sugar (or more if you’d like) into the bowl. Then, slowly drizzle in slightly less than ½ cup of milk. Mix with a hand mixer until the filing is creamy and smooth, roughly 3-4 minutes. Mix on high until smoothly blended. Then mix with a large spoon to be sure everything at the bottom is well incorporated. It’s a very thick filing so mix well.

Once the crust is done, take it out of the oven. Then, slowly pour the filing onto the crust and spread with a spatula. Try not to get the graham cracker crumbs incorporated into the cheesecake filing, because it will mix in with the cream cheese and look messy. Spread the cream cheese evenly on top of the graham cracker crust. It will be about ½- ¾  inch thick.

Option: You may add a raspberry swirl. Pipe a raspberry jam in vertical lines and pull them horizontally using a toothpick or swirl them in circles as seen in this photo.  Or you can skip this step if you wish. It’s a nice added detail though. Give it a whirl!

Raspberry Swirl Cheesecake before baking

Place in the oven at 375 degrees for 50 minutes. Then, turn off the oven and let it sit for 10 minutes or until the top is somewhat firm. Don’t let it brown too much. It will be slightly browned though. Oven temperatures will vary, so keep an eye on it. When it’s somewhat firm to the touch, and not runny, it is done.

Let it cool on the tray for 10 minutes, then pick it up holding the parchment paper on the sides and transfer to a cooling rack. After 30 minutes, pick it up again holding the parchment paper and place onto a cutting board. Using a pizza cutter, cut into squares. They don’t have to be perfect. Cut off any excess, rigid edges, so they form an even square.

Once completely cooled, place on a tray, covered in the refrigerator for 4 hours, and serve.

Raspberry Swirl Cheesecake Baked