Fresh Raspberry Cheesecake Bars
Recipe: #4723
February 22, 2012
Categories: Desserts, Cakes, Cheese, Raspberry, Baby Shower, Potluck, Oven Bake, Low Fat, Low Sodium, Cheesecake, Cream Cheese, more
"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!"
Original is 20 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 350F; coat a 9x13-inch baking pan with cooking spray.
Step 2
Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
Step 3
Combine flour and salt; stir into egg mixture until moist.
Step 4
In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
Step 5
Spread batter into bottom of pan; pour cream cheese mixture over batter layer, and scatter raspberries over top of cream cheese mixture.
Step 6
Bake for 35-40 minutes, or until a toothpick inserted near center comes out clean.
Step 7
Sprinkle with confectioners' sugar, let cool, and cut into bars.
Tips
No special items needed.
0 Reviews
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