Raspberry Lemon Cheesecake Bars

For the Crust:

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

For the Raspberry Swirl:

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon water

Instructions:

1. Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Mix until the crumbs are evenly moistened.
3. Press the crumb mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or a flat-bottomed glass to press it down firmly.
4. In another mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
5. Add the eggs one at a time, mixing well after each addition. Then, add the sour cream, lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined and smooth.
6. Pour the cheesecake filling over the prepared crust, spreading it out evenly with a spatula.
7. In a small saucepan, combine the raspberries, sugar, and water for the raspberry swirl. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5 minutes. Remove from heat and let it cool slightly.
8. Use a spoon to dollop the raspberry mixture over the cheesecake filling. Use a knife or toothpick to swirl the raspberry mixture into the cheesecake batter, creating a marbled effect.
9. Bake the cheesecake bars in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
10. Remove the cheesecake bars from the oven and let them cool completely in the pan on a wire rack. Then, refrigerate for at least 2 hours, or until chilled and firm.
11. Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the pan. Use a sharp knife to slice them into squares.
12. Serve the raspberry lemon cheesecake bars chilled, and enjoy the delightful combination of tangy lemon, sweet raspberry, and creamy cheesecake in every bite! Garnish with fresh raspberries or lemon zest if desired. These bars are perfect for any occasion and sure to impress your friends and family!

To make preparing this delicious cheesecake easier, consider using the **USA Pan Bakeware Cheesecake Pan** from Amazon. With its leak-proof design and removable bottom, this pan ensures your graham cracker crust and cheesecake filling come out perfectly every time. It’s ideal for achieving a flawless, professional-looking dessert.

Here’s a link to the product:
https://amzn.to/47N9CFT