Raspberry Lemon Cheesecake Bars
HB-4518 · Hand-built original · American
Baked lemon cheesecake with raspberries folded through, on a graham cracker crust.
AmericanDessert7 hr 20 minServes 16391 kcalGluten-freeRenal
Main ingredient: crumbs
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:16quantities adjust to match
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1 Tbsp sugar
- 1/16 tsp fine sea salt
- 32 ounces cream cheese (softened)
- 1 1/4 cups sugar
- 5 large eggs (room temperature)
- 2 Tbsp sour cream
- Zest of 1 lemon (plus more for garnish)
- 1 Tbsp lemon juice
- 1 1/2 tsp vanilla extract
- 1/8 tsp fine sea salt
- 12 oz raspberries* (plus more to garnish)
Method
- Heat the oven to 350°F. Line a 9x13-inch metal pan with parchment, leaving an overhang.
- Stir the crumbs, sugar and salt together, then stir in the melted butter until evenly moistened. Press firmly into the pan and bake 8 minutes. Cool, then reduce the oven to 325°F.
- Beat the cream cheese and sugar for about 5 minutes, until smooth and fluffy, scraping the bowl as needed.
- Add the eggs one at a time on medium speed. Mix in the sour cream, lemon zest, lemon juice, vanilla and salt just until smooth.
- Fold in the raspberries. Pour over the crust, spread level and tap the pan to release bubbles.
- Bake at 325°F for 45 to 50 minutes, until the centre is nearly set with a slight wobble. Cool in the pan for about 2 hours, then cover and refrigerate at least 4 hours.
- Lift out with the parchment and slice into bars. Garnish with raspberries and lemon zest.
Prep: 30 min · Cook: 50 min · Total: 440 min
Nutrition (per serving, where published)
391 kcalCalories
6 gProtein
30 gCarbs
28 gFat
2 gFibre
22 gSugars
287 mgSodium
124 mgCholesterol
1 servingServing