Raspberry Lemonade Cheesecake Bars
User Reviews
4.9
Raspberry Lemonade Cheesecake Bars
Description
This dessert starts with a graham cracker crust made by pulsing crackers finely and combining with melted butter, pressed firmly and baked until lightly golden. The crust forms a crisp and fragrant base that supports the cheesecake layer.
The cheesecake layer combines softened cream cheese with sugar, lemon zest, and juice, eggs, and a pinch of salt for balance. After beating for smoothness, the batter is poured over the crust. Fresh raspberries are pureed and strained of seeds to create a smooth sauce, sweetened with sugar, and swirled into the cheesecake for a vivid marbled effect and tart flavor bursts.
The bars are baked until the edges are set but the center remains slightly creamy, providing a tender texture contrasting with the crumbly crust. They can be served chilled for a cool dessert with lemon and raspberry flavors that complement each other well.
Doubling this recipe and baking in a larger pan requires additional baking time, about 5 to 10 minutes more, to ensure even cooking.
Ingredients
For the crust:
- 9 graham cracker whole, 138 grams
- 6 tablespoons unsalted butter melted, 85 grams
For the raspberry swirl:
- 6 ounces raspberry fresh or thawed frozen, 170 grams
- 2 tablespoons granulated sugar
For the cheesecake:
- 16 ounces cream cheese completely softened to room temperature, full-fat, 454 grams
- 3/4 cup granulated sugar 150 grams
- 1 tablespoon lemon zest from about 2 large lemons, finely grated
- 2 tablespoons lemon juice fresh
- 3 egg at room temperature, large
- 1/4 teaspoon salt fine sea salt
Instructions
Make the crust:
- Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal baking pan with foil or parchment, leaving an overhang.
- In the bowl of a food processor, pulse the graham crackers until finely ground. You should have about 1 cup crumbs.
- Add the melted butter and pulse until moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
- Reduce oven temperature to 325°F.
Make the raspberry puree:
- In a food processor or blender, puree the raspberries until smooth. Use a spatula to press through a fine mesh strainer, discarding any seeds and pulp that remain. Scrape the underside of the strainer to get the maximum amount of puree. Stir in the sugar. Puree will have a thin consistency. Set aside.
Make the cheesecake:
- In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese until completely smooth and creamy, for at least 1 minute. Add in the sugar and beat until totally combined, scraping down the sides and bottom of the bowl as needed. On medium-low speed, beat in the lemon zest, lemon juice, eggs, and salt until just combined.
- Spread the mixture over the crust. Tap the cheesecake against the counter a few times to release any air bubbles.
- Dollop the batter with spoonfuls of the raspberry puree. Use a knife or skewer to make swirls.
- Bake for 35-40 minutes, or until just set at the edges but ever so slightly jiggly in the middle, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
- Cover with foil and refrigerate for at least 4 hours or overnight. The cheesecake can be stored in the fridge for up to 2 days.
- Before serving, use the foil or parchment to remove the cheesecake from the pan and onto a work surface. Cut into 16 squares. Serve chilled.
Notes
- For a larger batch, double all ingredients and bake in a 9x13-inch metal pan, adding 5 to 10 minutes to baking time to ensure it is cooked through.
User Reviews
Overall Rating
4.9
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