Fresh Raspberry-Lemon Cheesecake Bars
Recipe: #25821
March 22, 2017
Categories: Desserts, Cakes, Cheese, Raspberry, Baby Shower, Christmas Mothers Day, Potluck, Vegetarian, Cheesecake, Cream Cheese, Sugar, more
"This is a Philadelphia cream cheese recipe...cook time does not include refrigerating time..."
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (126.3 g)
- Calories 311.9
- Total Fat - 23.7 g
- Saturated Fat - 13 g
- Cholesterol - 120.2 mg
- Sodium - 379.3 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 0.8 g
- Sugars - 16.3 g
- Protein - 7.7 g
- Calcium - 62.9 mg
- Iron - 0.7 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oven to 325°F.
Step 2
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.
Step 3
Reserve 1/2 cup raspberries and 1 teaspoon lemon zest for later use.
Step 4
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.
Step 5
Bake 35 to 40 minutes or until center is almost set. Cool completely.
Step 6
Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.
Tips
No special items needed.
3 Reviews
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