Name: Raspberry Lemon Cheesecake Bars
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 16
Cuisine: American
Ingredients: Graham Cracker Crust; 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

8 steps

Preheat the oven to 350°F. Lightly butter a 9x13-inch metal baking pan and line it with parchment paper, leaving overhang on the sides for easy removal.
Prepare the crust: In a bowl, combine 2 cups graham cracker crumbs, 1 tablespoon sugar, and 1/16 teaspoon salt. Mix in 1/2 cup melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and allow to cool. Reduce oven temperature to 325°F.
Make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric mixer), beat 32 ounces of softened cream cheese and 1 1/4 cups sugar on high speed for about 5 minutes, scraping down the bowl as needed, until smooth and fluffy.
Finish the filling: Reduce the mixer speed to medium. Add eggs one at a time, mixing well after each addition. Then add 2 tablespoons sour cream, lemon zest, lemon juice, vanilla extract, and 1/8 teaspoon salt. Mix just until combined and smooth.
Gently fold in 12 ounces of raspberries until evenly distributed. Pour the filling over the cooled crust and spread evenly. Tap the pan gently on the counter to release air bubbles and pop any with a toothpick.
Bake at 325°F for 45-50 minutes, until the center is nearly set with a slight wobble. Remove from oven and let cool in the pan to room temperature, approximately 2 hours.
Refrigerate the cheesecake, covered with foil, for at least 4 hours or until fully chilled.
Lift the cheesecake out of the pan using the parchment overhang. Slice into bars and garnish with additional raspberries and lemon zest ribbons before serving.

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