Raspberry Lemonade Cheesecake Bars
Description
This dessert is the ultimate summer-time dessert. It is bright and flavorful with that balance of sweetness and tartness like the old-fashioned favorite summer drink.
Ingredients
CRUST:
10 whole graham crackers
4 tbl. unsalted butter, melted
CHEESECAKE:
2 - 8 ounce pkgs. 1/3-less fat cream cheese, room temperature
1/2 cu. sugar
2 lemons, zested and juiced
2 large eggs
1 tsp. vanilla extract
2 tbl. flour
1/8 tsp. salt
RASPBERRY SWIRL:
1/2 cu. raspberries, fresh
2 tbl. sugar
Directions
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CRUST:
Preheat oven to 350°F. Line an 8 x 8-inch baking pan with foil, leaving an overhang.
In bowl of a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until moistened. Press the mixture into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
CHEESECAKE:
In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until well -combined and smooth. Beat in the lemon zest, lemon juice, eggs, and vanilla until combined. Add in the flour and salt, beat until just combined. Spread the mixture over the crust.
RASPBERRY SWIRL:
In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Dollop the unbaked cheesecake with spoonfuls of the raspberry puree. Use a skewer or ice pick to make swirls.
Bake for 30 minutes, or until set at the edges but ever so slightly jiggly in the middle. Cool completely in the pan on a wire rack. Cover, chill the cheesecake in the fridge until very cold, at least 3 hours. The cheesecake can be stored in the fridge for up to 2 days.
Before serving, use the foil to remove the cheesecake from the pan. Cut into 15 squares. Serve chilled.
Servings: 16 squares