Raspberry Lemon Cheesecake Bars are the perfect blend of tangy and sweet, with a creamy texture that'll have you reaching for seconds. This recipe brings together fresh raspberries and zesty lemon in a delightful cheesecake square, ideal for any occasion.
To create the perfect crust, you'll need graham cracker crumbs. They provide a sweet and slightly crunchy base. The unsalted butter is melted to bind the crumbs together, while a touch of granulated sugar adds just the right amount of sweetness.
The heart of our cheesecake is cream cheese, which should be softened for easy mixing. Granulated sugar sweetens the filling, while eggs are essential for structure and creaminess. Sour cream adds a subtle tang and creaminess to the mix.
Lemon zest and lemon juice are the stars for that bright, citrusy flavor, complemented by a hint of vanilla extract. Lastly, fresh raspberries are sprinkled on top for a burst of fruity freshness.
These Raspberry Lemon Cheesecake Bars pair beautifully with a dollop of freshly whipped cream. For a touch of elegance, serve with a sprig of mint on top. They make a lovely addition to a summer picnic or as a refreshing dessert after a hearty meal.
First things first, preheat your oven to 325°F (163°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal later. This step is key for a hassle-free transfer.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Use your hands or a spatula to combine them until the mixture looks like wet sand. Press this mixture firmly into the bottom of the lined pan to form your crust, ensuring it's even and compact.
Next, grab a large bowl and beat the softened cream cheese with 1/2 cup of sugar until smooth and creamy. Make sure there are no lumps. Add in the eggs one at a time, beating well after each addition. This step is crucial for a silky texture.
Now, mix in the sour cream, lemon zest, lemon juice, and vanilla extract. Stir everything together until fully incorporated, making sure the batter is smooth and well mixed.
Pour the cheesecake batter over the crust, using a spatula to smooth the top. Scatter the fresh raspberries evenly over the top, gently pressing them down into the batter. This ensures they stay put and add flavor throughout.
Place the pan in your preheated oven and bake for 35-40 minutes. You'll know it's done when the edges are set, but the center remains slightly jiggly. This ensures a creamy, luscious texture.
Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours until fully chilled. This step is crucial for easy slicing and serving.
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut them into squares and they're ready to serve!
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