Raspberry Lemon Cheesecake Bars Delicious and Easy Recipe

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 2 tablespoons granulated sugar
• 16 oz cream cheese, softened
• 1 cups granulated sugar
• 3 large eggs
• 1 zest of lemon
• 0.5 cups fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cups fresh raspberries
• to taste powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang.
2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press the mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.
3. In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together with an electric mixer until creamy and smooth.
4. Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, fresh lemon juice, and vanilla extract until completely combined.
5. Gently fold in the fresh raspberries, being careful not to break them too much.
6. Pour the cheesecake filling over the cooled crust, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle.
7. Once baked, remove the cheesecake bars from the oven and let them cool on the countertop for about 30 minutes. Then transfer to the refrigerator to chill for at least 4 hours, or overnight for best results.
8. Once chilled, lift the cheesecake out of the pan using the parchment paper. Cut into squares or bars. Dust with powdered sugar if desired and top with additional fresh raspberries for garnish.