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- April 20, 2020 at 7:43 am #584465
2 cups graham cracker crumbs
1 cup plus 2 tbs sugar, divided
6 tbs butter, melted
3 cups raspberries, divided
1 tbs each zest and juice from 1 lemon
4 8-oz pkg cream cheese, softened
Heat oven to 325º.
Line 13×9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 tbs sugar and butter. Press onto bottom of prepared pan. Bake 10 min.
Reserve 1/2 cup raspberries and 1 tsp lemon zest for later use.
Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries. Pour over crust.
Bake 35 to 40 min or until center is almost set. Cool completely.
Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars. Makes 18 bars
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