Skip to main content

Raspberry-Lemon Cheesecake Bars

Happy Easter, everyone! Happy 2019 as well!

You know me, I go on months (or year) long hiatus and just pop back in every now and again for a good recipe that I've found and wanted to share.

This year for Easter dinner, I said I'd bring dessert. It's so hard to determine what to bring to each holiday, but dessert is always a fun one for me. I tend to like to try new recipes and have the family be the guinea pig. I was hoping this one would be a slam dunk since who doesn't love cheesecake? It was. As soon as i took these out to cut, I was scraping all the extra filling off and eating it.

Lets get into it, shall we?

Note: when it says "cool completely", do it. I would suggest doing this the night before and letting it cool, the throwing it in the fridge overnight so it can really set. I rushed through these the morning of and they didn't cut as perfectly as I had hoped. Live and learn.

Ingredients:
  • 2 cups graham cracker crumbs
  • 1 cup plus 2T sugar, divided
  • 6T butter, melted
  • 3 cups (12oz) raspberries
  • 1T lemon zest from 1 lemon
  • 1T lemon juice from 1 lemon (same lemon as used for the zest)
  • 4 - 8oz packages of cream cheese
  • 4 eggs
Bring it all together:
  1. Heat oven to 325.
  2. Line 13x9 inch pan with foil, with the ends extending over all sides. 
  3. Combine graham cracker crumbs, 2T sugar and melted butter. Press into the bottom of the pan. Bake 10 minutes.
  4. Beat cream cheese, lemon juice, zest and remaining sugar in large bowl mixer until blended. Add eggs, 1 at a time, mixing on low until just blended. Gently stir in raspberries and pour over the crust. 
  5. Bake 35-45 minutes or until center is almost set. Cool completely. 
  6. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting into bars. 
There you have it. Simple, easy and delicious. It would be best to make these ahead of time just to make sure you give yourself the appropriate time to cool and refrigerate. 






*Click here for the original recipe.


Comments

Post a Comment

Popular posts from this blog

No Bake Peanut Butter Cookies

I'm not going to lie, I had no idea what a "no bake" was until a friend of mine told me his favorite cookies were no bakes (this was around Christmas time when I go cookie crazy!). So I looked up a recipe and ended up falling in LOVE with them. They're so quick to make. This recipe here took me (start to finish) 20 minutes to do. So if you want something sweet and have nothing in the pantry to snack on, just whip these up super quick (because you should have everything you need already at home!) and enjoy! No Bake Peanut Butter Cookies Ingredients: - 2 cups sugar - 1/4 cup margarine - 1/2 cup milk - 1 cup peanut butter - 1t vanilla - 3 cups rolled oats (old fashioned) In a large saucepan, mix sugar, margarine and milk; bring to a full rolling boil over medium heat.  Boil for one minute, stirring constantly.  Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats. Working quickly, drop spoonfuls on...
Post a Comment
Read more

A "little bit of everything" cookie

I know it's been a while, but I try to get on here as much as I can, and sadly it's not as much as I wish I could be.  I had some spare time tonight though and thought it was time for some cookies to be made! I have another dinner recipe I want to share, "Drunken Pork chops" but i'll get to that another time. Cookies are way more important!  A "little bit of everything" cookie Ingredients: 3 c flour 1 T baking powder 1 T baking soda 1 T cinnamon 1 t salt 1 1/2 c butter (room temp) 1 1/2 c sugar 1 1/2 c brown sugar 3 eggs  1 T vanilla 3 c semisweet chocolate chips 3 c old-fashioned rolled oats 2 cups sweetened coconut flakes Preheat oven to 350. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon and salt. Set aside. In another bowl (a LARGE one), beat the butter until smooth. Add the sugar and brown sugar and beat for 2 minutes. Add the eggs, one at a time, beating well after each...
Post a Comment
Read more

The World's Best Meatloaf

Talk about a 3 year hiatus...whew. Well I figured I would make an attempt to get back into the swing of things (my baseball reference for the night!) and post a little something for you all to check out. Unfortunately, this is something I made earlier this week and did not snag a picture, but lets be honest, Meatloaf is hard to make look "picture perfect" but I will try to update this recipe with a picture next time I make it. *UPDATE: Picture is now attached. Enjoy! I debated whether or not I wanted to share this recipe with everyone because it's just THAT good, but I thought what the heck, everyone's taste buds should truly experience this. First I'm going to start off with I am NOT a ground beef lover at all. I try to avoid it as much as possible. But Matthew enjoys it, so alas, there I was in the kitchen the first time I made this recipe, grossed out and didn't know how I was going to get through this ordeal but it turned out pretty damn tasty. And...
Post a Comment
Read more