WOULD YOU EAT THIS TREMENDOUS ELEGANT LEMON RASPBERRY CHEESECAKE BARS FEAST
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1/4 cup freshly squeezed lemon juice
1 tbsp lemon zest
1 cup fresh raspberries (or frozen, thawed and drained)
For the Lemon Glaze (optional):
1/2 cup powdered sugar
2 tbsp freshly squeezed lemon juice
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (165°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared baking dish.
Bake for 10 minutes, then remove and let cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until well combined.
Add eggs one at a time, beating well after each addition. Mix in sour cream and heavy cream until smooth.
Stir in lemon juice and lemon zest.
Gently fold in raspberries, being careful not to break them up too much.
Bake the Cheesecake Bars:
Pour the cheesecake filling over the cooled crust, spreading it evenly.
Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the bars cool in the oven with the door slightly ajar for 1 hour.
Refrigerate for at least 4 hours, or overnight, to set fully.
Prepare the Lemon Glaze (optional):
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the chilled cheesecake bars before serving.
Serve:
Lift the cheesecake bars out of the pan using the parchment paper. Cut into squares and serve.
