Lemon Raspberry Cheesecake Bars (Printable Version)
Tangy lemon and raspberries blended with creamy cheesecake over a buttery graham crust.
# What You Need:
→ Crust
01 - 1½ cups graham cracker crumbs (150 g)
02 - ¼ cup granulated sugar (50 g)
03 - ½ cup unsalted butter, melted (115 g)
→ Cheesecake Layer
04 - 16 oz cream cheese, softened (450 g)
05 - ¾ cup granulated sugar (150 g)
06 - 2 large eggs
07 - ¼ cup sour cream (60 ml)
08 - 2 tablespoons all-purpose flour (15 g)
09 - Zest of 1 lemon
10 - ¼ cup freshly squeezed lemon juice (60 ml)
11 - 1 teaspoon pure vanilla extract
→ Topping
12 - 1 cup fresh raspberries (125 g)
13 - 2 tablespoons granulated sugar (25 g)
14 - 2 teaspoons cornstarch
15 - 2 tablespoons water (30 ml)
# How to Make It:
01 - Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then allow to cool slightly.
03 - In a small saucepan, mix raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring and mashing berries until thickened, about 4 to 5 minutes. Strain through a fine mesh sieve to remove seeds and set aside to cool.
04 - Beat cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition. Incorporate sour cream, flour, lemon zest, lemon juice, and vanilla extract until fully combined.
05 - Spread the cheesecake mixture evenly over the cooled crust.
06 - Drop spoonfuls of the raspberry sauce over the cheesecake layer. Gently swirl with a toothpick or knife to create a marbled effect.
07 - Bake for 30 to 32 minutes, or until the center is just set with slight jiggle. Remove from oven and cool to room temperature.
08 - Refrigerate for at least 2 hours before removing bars using parchment overhang. Cut into 16 squares and serve.
# Expert Tips:
01 -
- The bright lemon and fresh raspberry combo feels like a delightful secret you're sharing with a close friend
- The creamy cheesecake base with a buttery crust is a balanced treat that never gets old
02 -
- Chilling the bars overnight is essential to let the cheesecake set firmly and the flavors deepen
- Straining the raspberry sauce removes seeds for a smooth swirl that looks as good as it tastes
03 -
- Use room temperature ingredients for the smoothest batter and best mixing experience
- The gentle swirl of the raspberry topping before baking makes each bar uniquely beautiful and flavorful