Lemon Cheesecake Bars with Raspberries
Servings 9 - 16 depending on cut size
Equipment
- 8 x 8-inch Baking Dish
- Hand Mixer or Stand Mixer
- Wire Cooling Rack
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp white sugar
- ¼ tsp kosher salt
- ¼ cup unsalted butter melted
Filling:
- 16 oz full-fat cream cheese room temperature
- ½ cup white sugar
- 2 large eggs room temperature
- ¼ cup full-fat sour cream room temperature
- ¼ cup freshly squeezed lemon juice
- Lemon zest from 2 large lemons
- 1 cup fresh raspberries more for serving if desired
Instructions
- Preheat oven to 325 degrees. Line an 8x8-inch baking pan with parchment paper, with overlapping ends. Coat with cooking spray.
- Prepare the crust by combining the graham cracker crumbs, sugar, and salt. Drizzle in the melted butter and stir until well-combined. Press evenly into the prepared pan.
- Par-cook the crust by baking for 10 to 12 minutes, or until fragrant and golden. Set on a wire cooling rack to cool completely.
- Prepare the filling with a hand mixer (or stand mixer) by creaming the cream cheese and sugar on medium-high speed until smooth and creamy, about 1 - 2 minutes.
- Add the eggs, sour cream, lemon juice, and lemon zest, and beat on medium speed until combined.
- Spread the mixture evenly over the cooled crust, then tap the pan gently on the counter a couple of times to settle the filling.
- Scatter the top with raspberries, then gently press them into the cheesecake filling–enough to completely cover each raspberry with cheesecake filling.
- Place in the oven to bake for about 40-45 minutes, or until the cheesecake barely wobbles in the center, and the edges are lightly golden.
- Remove from the oven and cool completely on a wire cooling rack.
- Refrigerate to allow them to set for at least 3-24 hours.
- To serve, slice into individual bars, and carefully remove the cheesecake from the pan by pulling up on the overhanging parchment ends.
- Place the cheesecake on a cutting board and slice it into bars. Store in an airtight container in the refrigerator. Side Note: Use a warm (not hot), sharp, non-serrated knife, wiping the knife clean between each slice.