Slice Recipe

Prepare pan

Preheat oven to 350°F (175°C). Lightly butter an 8x8 inch square baking pan and line it with parchment paper leaving an overhang on two opposite sides for easy lifting.

In a medium bowl whisk together 1.5 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt until evenly combined.

Add 1/2 cup cold cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.

Add 1 egg yolk and gently mix with a fork until the dough starts to come together. If it seems too dry, add 1/2 teaspoon cold water, 1/4 teaspoon at a time, just until it holds when pressed.

Press the dough evenly into the bottom of the prepared pan, forming a compact crust. Use the bottom of a measuring cup to smooth and compress it. Bake crust for 15–18 minutes, until edges turn lightly golden. Remove from oven and let cool slightly while preparing filling.

Reduce oven temperature to 325°F (160°C) if your oven runs hot; otherwise keep at 350°F (175°C) but be mindful of baking time.

In a medium bowl beat 8 oz room-temperature cream cheese with 1/2 cup granulated sugar until smooth and free of lumps. Use a hand mixer or stand mixer on low to medium speed for about 1–2 minutes.

Add 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest to the cream cheese mixture. Beat until fully incorporated and the filling is glossy and smooth, scraping down the bowl as needed.

If using fresh berries for a swirl: roughly mash 3/4 cup berries with a fork until slightly broken but still saucy. Spoon the cream cheese filling over the pre-baked crust and smooth the surface with an offset spatula. Drop small spoonfuls of the mashed berries over the filling and gently swirl with a skewer or knife to create a marbled pattern. If not using berries, simply spread filling evenly.

Bake the assembled slice for 18–25 minutes, or until the center is set but still slightly jiggly — it will continue to firm as it cools. If the crust edges brown too quickly, tent loosely with foil.

Remove from oven and allow to cool in the pan on a wire rack for 1 hour, then refrigerate for at least 2 hours (or overnight) to fully set for clean slicing.

Once chilled and set, use the parchment overhang to lift the slab from the pan onto a cutting board. With a sharp knife warmed under hot water and wiped dry between cuts, slice into 9 equal squares (3x3) or 12 bars (3x4) depending on serving size.

Lightly dust the top with 1 tablespoon powdered sugar if desired and arrange additional fresh berries on top of each slice for garnish.

Serve chilled or at cool room temperature. Store any leftovers covered in the refrigerator for up to 4 days.