Easy Raspberry Lemon Cheesecake Bars

By Natasha's Kitchen · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Lightly butter a 9x13-inch metal pan, then line it with parchment with overhang on the sides.
2. Mix 2 cups graham cracker crumbs, 1 Tbsp sugar and 1/16 tsp salt. Stir in 1/2 cup melted butter until evenly moist. Press firmly into the bottom of the pan and bake for 8 minutes. Let cool, then lower the oven to 325°F.
3. Beat 32 oz cream cheese and 1 1/4 cups sugar on high with the paddle for 5 minutes, until smooth and fluffy, scraping the bowl as needed.
4. On medium speed, add the 5 eggs one at a time. Add 2 Tbsp sour cream, the lemon zest, 1 Tbsp lemon juice, 1 1/2 tsp vanilla and 1/8 tsp salt, and mix until just smooth, scraping the bowl as needed.
5. Gently fold in 12 oz raspberries until evenly distributed. Pour over the cooled crust and spread evenly. Tap the pan on the counter a few times, then pop any bubbles with a toothpick.
6. Bake at 325°F for 45 to 50 minutes, until the center is nearly set with a slight wobble when the pan is jolted.
7. Cool in the pan to room temperature, about 2 hours. Cover with foil (not plastic wrap) and refrigerate at least 4 hours or until fully chilled.
8. Lift the cheesecake out using the parchment overhang, slice into bars, and garnish with raspberries and lemon zest.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

EggLemonCream cheeseSour creamRaspberryGraham cracker