Raspberry Lemon Cheesecake Bars

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter (melted)
• 1 Tbsp sugar
• 1 pinch fine sea salt
• 32 ounces cream cheese (softened)
• 1 1/4 cups sugar
• 5 large eggs (room temperature)
• 2 Tbsp sour cream
• Zest of 1 lemon (plus more for garnish)
• 1 Tbsp lemon juice
• 1 1/2 tsp vanilla extract
• 1/8 tsp fine sea salt
• 12 oz raspberries* (plus more to garnish)

Instructions

1. 1

   Prep the pan - Preheat oven to 350°F. Brush a 9x13-inch metal baking pan lightly with butter to help the parchment stick. Line with parchment paper, leaving overhang on the sides for easy lifting.

2. 2

   Make the crust - In a bowl, stir together the graham cracker crumbs, sugar, and salt. Then stir in melted butter and mix until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool. Reduce oven temperature to 325°F.

3. 3

   Make the filling - In the bowl of a stand mixer with the paddle attachment (or a large mixing bowl with an electric mixer), beat the cream cheese and sugar on high speed with the paddle attachment for 5 minutes, or until smooth and fluffy, scraping down the bowl as needed for a smooth mixture.

4. 4

   Finish the filling - Reduce the speed to medium and add the eggs one at a time. Add the sour cream, lemon zest, lemon juice, vanilla, and salt, and mix just until smooth, scraping down the bowl as needed.

5. 5

   Add raspberries - gently fold in raspberries until evenly distributed. Pour the filling over the cooled crust and spread evenly. Tap the cheesecake on the counter a few times to release bubbles then pop them with a toothpick.*

6. 6

   Bake at 325˚F for 45-50 minutes, until the center is nearly set and has a slight wobble when you jolt the pan. Let cool in the pan to room temperature, about 2 hours, then cover with foil and refrigerate for at least 4 hours* or until fully chilled. Avoid covering with plastic wrap, which can cling to and ruin the top of the cheesecake.

7. 7

   Serve - Carefully lift the chilled cheesecake out using the parchment overhang. Slice into bars and serve garnished with fresh raspberries and lemon zest ribbons.