March 22, 2017
Desserts, Cakes, 13x9 Sheet,
Dairy, Cheese, Fruit, Raspberry, North American, Cooking For A Crowd, Kid Pleaser, Baby Shower, Christmas, Entertaining, Ladies Luncheon, Mother's Day, Potluck, Electric Mixer, Refrigerator, Vegetarian, Make it from scratch, Cheesecake, Cream Cheese, Sugar more
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"This is a Philadelphia cream cheese recipe...cook time does not include refrigerating time..."
Heat oven to 325°F.
Line 13X9-inch pan with foil, with ends of foil extending over sides. Combine graham cracker crumbs, 2 tablespoons sugar and butter; press onto bottom of prepared pan. Bake 10 minutes.
Reserve 1/2 cup raspberries and 1 teaspoon lemon zest for later use.
Beat cream cheese, lemon juice, remaining zest and 1 cup sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.
Bake 35 to 40 minutes or until center is almost set. Cool completely.
Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.
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