Raspberry Lemon Cheesecake Bars Food

RASPBERRY-LEMON CHEESECAKE BARS

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. 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.

LEMON-RASPBERRY CHEESECAKE BARS

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.

RASPBERRY CHEESECAKE BARS

Steps:

• In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.

RASPBERRY LEMONADE CHEESECAKE BARS

Steps:

• Heat oven to 325°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
• In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
• In medium bowl, beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Add eggs, 1 at a time, beating until just blended. Beat in lemon juice. Reserve 1/4 cup filling; set aside. Spread remaining filling evenly over cooled crust.
• In small bowl, mash raspberries with fork. Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree. Stir puree into reserved filling. Drop tablespoonfuls raspberry mixture on cream cheese layer. With knife, carefully swirl into top of cream cheese layer.
• Bake 30 to 35 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut in 6 rows by 4 rows.

FRESH RASPBERRY CHEESECAKE BARS

Steps:

• Spray a 9x13-inch baking pan with cooking spray; preheat oven to 350°F.
• Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
• Combine flour and salt; add to butter mixture and stir until moist.
• In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
• Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture.
• Bake at 350F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
• Sprinkle with confectioners' sugar, let cool, and cut into bars.

RASPBERRY-LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, melted butter, and powdered sugar in a bowl and stir to combine. Pat the dough into the bottom of an 8x8-inch square baking pan using your fingers. Prick the crust all over with a fork to keep it from rising in the oven.
• Bake in the preheated oven until crust just starts to brown, 10 to 12 minutes. Remove from the oven and let cool.
• Combine eggs, white sugar, lemon juice, lemon zest, and lemon extract in a mixing bowl. Beat until the sugar is dissolved and the mixture is smooth. Whisk flour and baking powder together in a separate bowl, then add to the lemon mixture. Continue to beat until the lemon filling is smooth, about 2 minutes.
• Pour the lemon filling on top of the pre-baked pastry crust.
• Bake in the preheated oven until the filling is set, 23 to 25 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes.
• Cut into 6 bars, then dust with powdered sugar. Top each bar with fresh raspberries.