Raspberry Lemon Cheesecake Bars That Taste Like a Bakery #shorts

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Lightly butter a 9x13-inch metal pan, line it with parchment with overhangs.
2. Stir 2 cups graham cracker crumbs, 1 Tbsp sugar and 1/16 tsp salt together, then mix in 1/2 cup melted butter until evenly moist. Press firmly into the pan and bake 8 minutes. Cool, then lower the oven to 325°F.
3. Beat 32 oz softened 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.
5. Gently fold in 12 oz raspberries until evenly distributed. Pour over the cooled crust and spread evenly. Tap the pan on the counter to release bubbles, then pop any remaining with a toothpick.
6. Bake at 325°F for 45-50 minutes, until the centre is nearly set with a slight wobble when the pan is jolted.
7. Cool in the pan to room temperature, about 2 hours, then cover with foil and refrigerate at least 4 hours until fully chilled. Do not cover with plastic wrap.
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.

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EggLemonCream cheeseSour creamRaspberryGraham cracker