LEMON-RASPBERRY CHEESECAKE BARS
This bar is similar to a lemon cheesecake with fresh raspberries, only in miniature form. These will keep well for several days if kept in the refrigerator.
Provided by Hunter StClaire
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h15m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, allowing some to extend over the edges. Spray foil with cooking spray to keep the filling from sticking to the sides. You'll use the overhang to lift the bars from the pan to cut them.
- Process flour, brown sugar, and salt in the bowl of a food processor until blended. Add cold butter chunks and process until mixture resembles coarse cornmeal. Pour crust mixture into the prepared pan, shake it a bit to help even out the mixture, and press down gently with fingertips. Use a smaller pan, such as 8x8-inch, to press down the entire surface so the crust is smooth and tight.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool for 5 minutes.
- While the crust cools, heat jam in a microwave-safe bowl in a microwave just until warm, 30 to 60 seconds; stir until smooth.
- Beat cream cheese with an electric stand mixer for 1 minute; add sugar and flour and beat until well blended. With mixture running, add egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
- Spread jam evenly over the cooled crust. Place raspberries, cut-side down, evenly over jam. Pour cream cheese mixture over berries and gently smooth mixture until it covers the entire pan.
- Bake in the preheated oven just until set, 25 to 30 minutes. Cool for 1 hour at room temperature, then place in the refrigerator to cool for another 2 hours.
- Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 22.8 g, Cholesterol 46.9 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 81.3 mg, Sugar 13.2 g
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shiblu hyder
[email protected]I'm a huge fan of cheesecake and these bars did not disappoint. The lemon and raspberry flavors were perfect together.
Lukwago Brian
[email protected]I was looking for a lemon raspberry cheesecake bar recipe and this one was perfect. The bars were delicious and the crust was amazing.
Willy Sekikubo
[email protected]These cheesecake bars are the best I've ever had. The crust is so crumbly and the filling is so creamy and delicious.
Retu Kanome
[email protected]I've made these cheesecake bars several times now and they're always a hit. They're easy to make and always come out perfect.
Hamza Durrani
[email protected]These cheesecake bars are absolutely delicious! The crust is buttery and the filling is creamy and tangy. I highly recommend them.
Javed Gill
[email protected]I love the combination of lemon and raspberry in these cheesecake bars. They're the perfect dessert for a summer party.
brett
[email protected]These cheesecake bars were easy to make and turned out great. I used fresh raspberries and they added a lovely tartness to the bars.
Chloe Goose
[email protected]I'm not a big fan of cheesecake, but I really enjoyed these bars. The lemon and raspberry flavors were so refreshing.
Three Blessings of God
[email protected]I made these cheesecake bars for a party and they were a huge success. Everyone loved them!
Pappa - Jerr
[email protected]These cheesecake bars were a hit with my family! The combination of lemon and raspberry was perfect, and the crust was nice and crumbly. I'll definitely be making these again soon.