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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.


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