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

White Chocolate Chip & Cranberry Cookies

I was craving a cookie but didn't want an old fashion chocolate chip, or something over powering with sweetness. I had all of these ingredients just sitting in my pantry waiting for me to use to make something quick & delicious.  I would say they're healthy for you since i used dried cranberries...but i feel like that would be pushing it :-P Ingredients: -3/4 cup softened butter -3/4 cup brown sugar -1/2 cup white sugar -1 egg -2t vanilla -1 3/4 cup flour -1/4t salt -1/2t baking soda -1 cup dried cranberries -1 cup white chocolate chips Lets get this party started: Preheat oven to 350 Blend butter, sugars, egg & vanilla until smooth.  Stir in flour, salt & baking soda (it gets pretty stiff). Add white chocolate chips & cranberries. (at this point i just hand stirred everything in instead of having the dough get stuck to the whisks on the electric mixer). Drop by rounded teaspoons on baking sheet, space them about...
Post a Comment
Read more

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

Crockpot Creamy Tortellini Soup

This is a good recipe to start off fall with! I made this last Sunday for an easy dinner to just throw in the Crockpot and just walk away for the day and it was mighty tasty! And I had almost everything I needed already at home! (But there's always that one you have to go to the store to, because it would just be TOO easy to have everything). Ingredients: 1# ground Italian Sausage, browned 1 yellow onion, chopped 2 large carrots, chopped 2 stalks celery, shopped 4 gloves garlic, minced 1T Italian seasoning 2t beef bouillon powder (this is usually in the soup aisle at the grocery store if not in the spice section) 1/2t salt 4 cups beef broth 1/4 cup cornstarch mixed and dissolved in 1/4 cup water 3 cups of half and half 1 - 12oz package three cheese tortellini (or whatever flavor you prefer) 1 package of fresh baby spinach (the smaller bag) Crock it like it's hot: Brown the sausage (and drain) and put it in the Crockpot. Place the onion, carrots, celery, ga...
Post a Comment
Read more