Side Pannel
Lemon Raspberry Cheesecake Bars Recipe
Lemon Raspberry Cheesecake Bars Recipe
- Recipe Submitted by maryjosh on 02/01/2019
Ingredients List
- 9 Graham Cracker Sheets
- 4 Tablespoons Butter, salted & melted
- 16 Ounces Cream Cheese, softened
- 2/3 Cup Sugar
- 2 Teaspoons Vanilla Extract
- 1 Tablespoon Lemon Zest
- 1/4 Cup Lemon Juice
- 2 Eggs
- 6 Ounces Raspberries
- 1 Tablespoon Sugar, optional
Directions
First, preheat your oven to 325 degrees Fahrenheit & line an 8 X 8 square baking sheet with parchment paper.
Crumble the graham crackers in a food processor & process until all the crackers turn into fine crumbs.
Place the graham cracker crumb into a small bowl & mix in the melted butter.
Scoop the graham cracker butter crumb into the base of your baking dish & firmly press down to create an even layer.
Bake for 10 minutes then remove from the oven & let cool. Keep your oven heated at 325 degrees Fahrenheit.
Next, use an electric blender at medium to high speed to blend the cream cheese until light & creamy. Then blend in the 2/3 cup of sugar, 2 teaspoons vanilla extract, 1 tablespoon lemon zest, & 1/4 cup of lemon juice until completely combined.
Then add one egg at a time until combined mixing at low speed.
Pour the lemon cheesecake mixture on top of the graham cracker crust.
In a food processor blend the 6 ounces of raspberries & then strain the pureed raspberries to remove any seeds.
Mix in 1 tablespoon of sugar to the raspberry puree if desired.
Finally, drizzle & swirl the raspberry mixture with a toothpick on top of the cheesecake.
Bake for 35-40 minutes or until the cheesecake is set.
Let cool completely on an iron rack in the pan & then refrigerate for 3 hours or overnight.
Cut into small or large squares & enjoy!
Crumble the graham crackers in a food processor & process until all the crackers turn into fine crumbs.
Place the graham cracker crumb into a small bowl & mix in the melted butter.
Scoop the graham cracker butter crumb into the base of your baking dish & firmly press down to create an even layer.
Bake for 10 minutes then remove from the oven & let cool. Keep your oven heated at 325 degrees Fahrenheit.
Next, use an electric blender at medium to high speed to blend the cream cheese until light & creamy. Then blend in the 2/3 cup of sugar, 2 teaspoons vanilla extract, 1 tablespoon lemon zest, & 1/4 cup of lemon juice until completely combined.
Then add one egg at a time until combined mixing at low speed.
Pour the lemon cheesecake mixture on top of the graham cracker crust.
In a food processor blend the 6 ounces of raspberries & then strain the pureed raspberries to remove any seeds.
Mix in 1 tablespoon of sugar to the raspberry puree if desired.
Finally, drizzle & swirl the raspberry mixture with a toothpick on top of the cheesecake.
Bake for 35-40 minutes or until the cheesecake is set.
Let cool completely on an iron rack in the pan & then refrigerate for 3 hours or overnight.
Cut into small or large squares & enjoy!
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
