Lemon Cheesecake Bars with Raspberries
Cheesecake is one of my very favorite things. And I’m happy to say that it goes over extremely well with the rest of the peeps who dwell here, too. Otherwise I’d never make it, for fear of eating the whole pan myself!
I love a tall cheesecake, baked up round and gorgeous in a springform pan. But sometimes cheesecake just calls for simplicity. A smaller labor of love in the kitchen, and a little less cream cheese that goes straight to my hips.
Those are the times that I’m looking for a cheesecake recipe in the form of bars.
And when we have our hands full of plump juicy raspberries, picked right from our garden, well we just have to go with the flow…
These Lemon Cheesecake Bars with Raspberries are quick to put together, and their lighter texture is perfect for the warmth of summer. I love their puckery lemon flavor, dotted with sweet pockets of ruby raspberries. They are oh so pretty, and look and taste especially lovely when served with a dollop of freshly whipped sweet cream.
- 1 c. graham cracker crumbs
- 2 T. sugar
- 1/4 tsp. kosher salt
- 4 T. unsalted butter, melted
- 16 oz. cream cheese, at room temperature
- 1/2 c. sugar
- 2 large eggs, at room temperature
- 1/4 c. sour cream
- 1/4 c. freshly squeezed lemon juice
- lemon zest from 2 large lemons
- 1 c. fresh raspberries
Preheat oven to 325°.
If you want to be able to cut very precise bars...fold a 16'' long piece of foil to an 8'' x16'' strip and place in an 8'' square baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray bottom of foil lightly with nonstick spray and set aside. This will enable you to lift the bars out of the pan before cutting. If you don't mind a little imperfection in cutting the bars, skip the whole foil bit and just spray the bottom of your pan.
for the crust:
In a medium bowl, stir together the graham cracker crumbs, sugar, and salt. Add the melted butter and stir to completely combine. Press evenly into the prepared pan. Bake for 10 to 12 minutes, or until fragrant and golden. Set on a wire rack to cool.
for the filling:
In the bowl of a stand mixer, cream the cream cheese and sugar on medium-high speed until smooth and creamy, about 1 or 2 minutes. Add the eggs, sour cream, lemon juice, and lemon zest, and beat on medium speed until just combined. Spread mixture evenly over the baked crust and tap the pan gently on the counter to settle it in. Scatter the top with raspberries and press them into the cheesecake filling, just enough to cover them. Bake for about 40 minutes, or until cheesecake wobbles just slightly in the center, and the edges are just a bit golden. Remove from the oven and cool completely on a wire rack. Then place in the refrigerator for at least 3 hours to chill thoroughly. Once set, carefully remove the cheesecake from the pan by pulling up on the foil lining. Slice into bars.
from a farmgirl's dabbles
- Old-World Raspberry Bars from Land O’Lakes
- (Very) Rustic Four Berry Pie from Rachel Cooks
- Raspberry Walnut Tart from Simply Recipes
- Raspberry Iced Tea
- Angel Food Cake with Summer Berry Sauce
- Raspberry Blackberry Freezer Jam