For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake:
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup granulated sugar
1/4 cup freshly squeezed lemon juice
1/4 cup grated lemon zest
Must-Have Equipment for Making Raspberry Lemon Cheesecake Bars Recipe
9×9-inch Baking Dish: A square baking dish is necessary for creating the layered cheesecake bars.
Mixing Bowls: Stainless steel or glass bowls are ideal for mixing the cheesecake batter and raspberry topping.
Hand Mixer or Stand Mixer: A mixer is necessary for creaming the cheese and sugar, as well as beating in the eggs.
Rubber Spatula: A heat-resistant spatula is necessary for scraping the sides of the mixing bowl and folding in the sour cream.
Whisk: A whisk is necessary for mixing the lemon juice and zest into the cheesecake batter.
Measuring Cups and Spoons: Accurate measurements are crucial in baking, so it’s essential to have measuring cups and spoons on hand.
Oven: A reliable oven is necessary for baking the cheesecake bars to perfection.
Cooling Rack: A cooling rack is necessary for cooling the cheesecake bars after they’ve been removed from the oven.
Cheesecloth or Parchment Paper: Cheesecloth or parchment paper is necessary for lining the baking dish and preventing the cheesecake from sticking.
Sharp Knife: A sharp knife is necessary for cutting the cheesecake bars into clean, even squares.
Raspberry Lemon Cheesecake Bars Recipe: step by step guide
Step 1: Prepare the Crust
Preheat the oven to 350°F (180°C).
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9×9-inch baking dish.
Bake for 10-12 minutes, or until the crust is lightly browned.
Let the crust cool completely.
Step 2: Make the Cheesecake
In a large mixing bowl, beat the cream cheese until smooth.
Add the granulated sugar and beat until combined.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the sour cream and lemon juice.
Add the sour cream mixture to the cream cheese mixture and beat until combined.
Stir in the grated lemon zest.
Pour the cheesecake batter into the prepared baking dish over the crust.
Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Let the cheesecake cool completely.
Step 3: Add the Raspberry Topping and Chill
In a small bowl, mix together the fresh raspberries, granulated sugar, and cornstarch.
Spread the raspberry mixture evenly over the cooled cheesecake.
Refrigerate the cheesecake for at least 4 hours or overnight.
Cut into bars and serve chilled.
Perfect Pairings for Raspberry Lemon Cheesecake Bars Recipe.
