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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Raspberry Lemon Cheesecake Bars Recipe

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This recipe for Raspberry Lemon Cheesecake Bars is from MAKING MIRACLES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Graham Cracker Crust
1 Cup Graham Crackers Crushed, about 9 sheets
4 Tablespoons Butter salted, melted
1/8 teaspoon salt
2 Tablespoons Sugar

Cream Cheese Filling
16 oz. Cream Cheese softened
2/3 Cup Sugar
1 teaspoon Vanilla
1 Tablespoon Lemon Zest
1/4 Cup Lemon Juice
2 Large Eggs

Raspberry Swirl
6 oz. Raspberries
1 Tablespoon Sugar
Directions:
Directions:
For The Crust
Preheat oven to 325 & line an 8 X 8 square baking sheet with parchment paper.
Place the graham cracker crumbs into a small bowl & mix in the melted butter, sugar and salt.

Spread the graham cracker butter crumb into the base of your baking dish & firmly press down to create an even layer.
Bake for 8 minutes then remove from the oven & let cool. Keep your oven heated at 325 degrees.

For The Cream Cheese Filling
Next, use a handheld mixer at medium to high speed to blend the cream cheese until light & creamy. Add the 2/3 cup of sugar, vanilla extract, lemon zest, and lemon juice and beat until combined.

Add one egg at a time until combined mixing at low speed.
Pour the lemon cheesecake mixture on top of the graham cracker crust.

For The Raspberry Swirl
In a food processor blend the 6 ounces of raspberries & strain the pureed raspberries through a mesh strainer to remove any seeds.
Mix in 1 tablespoon of sugar to the raspberry puree.

Add dollops of the raspberry mixture all over the cheesecake and swirl with a knife on top of the cheesecake.

Bake for 35-40 minutes or until the cheesecake is set.
Number Of Servings:
Number Of Servings:
Servings: 15
Preparation Time:
Preparation Time:
Prep Time: 15 minutesCook Time: 40 minutesTotal Time: 1 hour
Personal Notes:
Personal Notes:
Let cool completely on an iron rack in the pan & then refrigerate for 3 hours or overnight.

Notes
These cheesecake bars can be frozen for up to 3 months.

 

 

 

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