Elegant Lemon Raspberry Cheesecake Bars
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Lemon Cheesecake Layer:
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice about 2 lemons
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Raspberry Swirl:
1 cup fresh raspberries
2 tablespoons granulated sugar
For the Topping:
Powdered sugar, for dusting
Fresh raspberries, for garnish
Lemon zest, for garnish
Instructions:
Prepare the Crust:
Preheat your oven to 325F 163C. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
Bake for 8-10 minutes, or until lightly golden. Set aside to cool while you prepare the filling.
Make the Lemon Cheesecake Layer:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the fresh lemon juice, lemon zest, and vanilla extract until fully combined.
Pour the lemon cheesecake mixture over the cooled crust, spreading it evenly.
Create the Raspberry Swirl:
In a small bowl, mash the fresh raspberries with the granulated sugar until smooth.
Drop small spoonfuls of the raspberry mixture over the lemon cheesecake layer.
Use a toothpick or skewer to gently swirl the raspberry mixture into the cheesecake layer, creating a marbled effect.
Bake the Bars:
Bake the cheesecake bars for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Allow the bars to cool completely in the pan, then refrigerate for at least 4 hours or overnight to set.
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