I was in the mood to bake again! My friends and I had a taste for something sweet and light. After much debate on what to make, we finally settled on a lemon and raspberry cheesecake bar recipe. You can find the pin that inspired us here.
- 12 graham cracker sheets
- 4 tablespoons of unsalted melted butter
- 16 oz. of cream cheese
- 1/2 cup of sugar
- 2 tablespoons of sugar
- 2 lemons, juiced and zested
- 2 eggs
- 1 teaspoon of vanilla extract
- 2 tablespoons of flour
- 1/8 teaspoon of salt
- 1/2 cup of fresh raspberries
The first thing we did was make the crust. We crushed up the graham crackers until they were tiny. Then, we added the melted butter and stirred. We pushed down the graham cracker mixture into our pan that was lined with foil. We cooked it for 10 minutes on 350 degrees.
Next, we started making the filling for the cheesecake. We took the room temperature cream cheese and added our 1/2 cup of sugar and mixed it until it was smooth. Then, we added our lemon juice, zest, eggs, and vanilla. We mixed this until smooth, and then added the flour and salt. We then poured the mixture over our graham cracker crust.
Then, we smashed our raspberries and added sugar to them. We decided to leave the seeds in because we didn’t have a strainer. Next, we put spoonfuls of the raspberries on our cheesecake. We used our spoon to swirl it in the pan. Then, we popped it in the oven on 350 degrees for 30 minutes.
After it was done cooking, it had to completely cool. Then, it had to chill for at least 3 hours. It was a long wait, but the finished product turned out delicious!