Ingredients
- 2 cups graham cracker crumbs
- 1 cup granulated sugar
- 2 tablespoons granulated sugar
- 6 tablespoons butter, melted
- 12 ounces raspberries (divided, 3 cups)
- 1 lemon, whole (zest and juiced, divided)
- 32 ounces cream cheese (softened, 4 packages, 8 ounce each)
- 4 large eggs
How to Make
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Step 1: Heat oven to 325°F.
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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.
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Step 3: Reserve 1/2 cup raspberries and 1 teaspoon lemon zest for later use.
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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.
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Step 5: Bake 35 to 40 minutes or until center is almost set. Cool completely.
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Step 6: Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.
We hope you enjoy this recipe!
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