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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Esther Olatunji
[email protected]Please, for the love of all that is good, do not make these cheesecake bars.
Isaac Tsekere
[email protected]I'm not sure how anyone could possibly enjoy these cheesecake bars. They're truly awful.
Sarafadeen Fuhad
[email protected]I would rather eat dirt than eat these cheesecake bars again.
Md Tofail Ahmad
[email protected]I'm so sorry, but I have to say that these cheesecake bars are inedible.
Bfjcc Vjfffh
[email protected]These cheesecake bars are the worst thing I've ever eaten.
James Infinity
[email protected]I would not recommend this recipe to anyone. It's a waste of time and ingredients.
Dirrell Webb
[email protected]I've made this recipe several times and it's always been a flop. I'm not sure what I'm doing wrong.
Josh Gilmer
[email protected]I followed the recipe exactly and my cheesecake bars turned out terrible. I'm really disappointed.
Hedy Ramirez
[email protected]These cheesecake bars were a disaster! The crust was soggy and the cheesecake filling was grainy.
Estif Mine
[email protected]Overall, I thought these cheesecake bars were pretty good. I would definitely make them again, but I might make a few changes to the recipe.
fardin haqjo123
[email protected]I found the cheesecake filling to be a bit too sweet for my taste, but I still enjoyed these bars.
Diyaa Elshamy
[email protected]I had some trouble getting the crust to set, but other than that, these cheesecake bars were delicious.
Zohaib Ali
[email protected]These cheesecake bars are a bit time-consuming to make, but they're definitely worth the effort.
Remas Ali
[email protected]I'm not a big fan of cheesecake, but I really enjoyed these bars. The crust was perfect and the cheesecake filling was light and fluffy.
Abaskhan Abasjan
[email protected]I made these cheesecake bars for a bake sale and they sold out in minutes. Everyone loved them!
Naseer Shahi
[email protected]The combination of lemon and raspberry is perfect. The cheesecake is creamy and the crust is flaky. Yum!
Matt Duval
[email protected]I love how simple this recipe is. I've made it several times and it always turns out great.
ruth kamooko
[email protected]These cheesecake bars were a huge hit at my party! They're so easy to make and the flavor is amazing.