Raspberry Lemon Cheesecake Bars
by Tavolino
Creamy, fluffy cheesecake squares featuring a buttery graham cracker crust, bright lemon zest, and fresh raspberries. A perfect, easy-to-serve dessert for any gathering.
Ingredients
- Graham cracker crumbs 2 cups
- Unsalted butter 1/2 cup
- Sugar 1 1/4 cups + 1 Tbsp
- Fine sea salt 3/16 tsp
- Cream cheese 32 ounces
- Large eggs 5
- Sour cream 2 Tbsp
- Lemon 1
- Lemon juice 1 Tbsp
- Vanilla extract 1 1/2 tsp
- Raspberries 12 oz
Preparation
- 1
Preheat oven to 175°C (350°F). Grease a 9x13-inch baking pan and line it with parchment paper.
- 2
In a bowl, combine 2 cups graham cracker crumbs, 1 Tbsp sugar, and 1/16 tsp fine sea salt.
- 3
Stir 1/2 cup melted unsalted butter into the crumb mixture until evenly moistened.
- 4
Press the crust mixture firmly into the bottom of the prepared baking pan.
- 5
Bake the crust for 8 minutes, then remove from the oven and let it cool. Reduce oven to 165°C (325°F).
- 6
Beat 32 ounces softened cream cheese and 1 1/4 cups sugar in a mixer for 5 minutes until smooth.
- 7
Add 5 large eggs one at a time, mixing well after each addition.
- 8
Mix in 2 Tbsp sour cream, zest of 1 lemon, 1 Tbsp lemon juice, 1 1/2 tsp vanilla extract, and 1/8 tsp fine sea salt.
- 9
Gently fold 12 oz raspberries into the cheesecake batter.
- 10
Pour the filling over the cooled crust and tap the pan on the counter to remove air bubbles.
- 11
Bake at 165°C (325°F) for 45 minutes until set but slightly wobbly in the center.
- 12
Let the bars cool in the pan for 2 hours, then refrigerate for at least 4 hours before slicing.