Fresh Raspberry Cheesecake Bars
February 22, 2012
"My mouth is watering just thinking about these while I type. Summertime raspberries fresh from the vine are best, but the ones from the grocery store will do. Definitely worth having to turn on the oven when it's hot!"
- Serving Size: 1 (74.8 g)
- Calories 184.8
- Total Fat - 5.9 g
- Saturated Fat - 3.4 g
- Cholesterol - 45 mg
- Sodium - 186.2 mg
- Total Carbohydrate - 27.7 g
- Dietary Fiber - 1.5 g
- Sugars - 18.5 g
- Protein - 5.8 g
- Calcium - 122.5 mg
- Iron - 0.4 mg
- Vitamin C - 5.3 mg
- Thiamin - 0 mg
Preheat oven to 350F; coat a 9x13-inch baking pan with cooking spray.
Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
Combine flour and salt; stir into egg mixture until moist.
In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
Spread batter into bottom of pan; pour cream cheese mixture over batter layer, and scatter raspberries over top of cream cheese mixture.
Bake for 35-40 minutes, or until a toothpick inserted near center comes out clean.
Sprinkle with confectioners' sugar, let cool, and cut into bars.
Tips & Variations
No special items needed.