Lemon Raspberry Cheesecake Bars
These easy Lemon Raspberry Cheesecake Bars are the perfect spring dessert! They are filled with lots of tangy flavor from the lemon and cream cheese and topped with homemade lemon raspberry curd!
Servings: 16 bars
Calories: 341kcal
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs from about 12 whole graham crackers
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 1 pinch salt
Lemon Cheesecake Filling
- ½ tablespoon lemon zest
- 1 cup granulated sugar
- 16 ounces cream cheese brick style, room temperature
- 4 teaspoons all purpose flour
- ¼ cup sour cream full fat, room temperature
- 3 large eggs room temperature
- 1 tablespoons lemon juice
- 1¼ teaspoons vanilla extract
- 1 pinch salt
Raspberry Curd
- 5 ounces raspberries about 1 cup plus 3 tablespoons, 150 grams, fresh or frozen (if using frozen, do not thaw)
- ½ lemon zest and juice from 1/2 a medium lemon
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- ⅛ teaspoon salt
- ¼ cup unsalted butter cold, cubed
Instructions
Graham Cracker Crust
- Preheat oven to 350 F. Lightly butter then line an 8x8" square pan with parchment paper. Leave some excess parchment paper hanging over at least two sides to make it easier to remove the bars once baked and cooled.
- Place the graham crackers into a food processor fitted with the metal blade. Pulse graham crackers into fine crumbs. If you don't have a food processor, you can place graham crackers in a large zip lock bag and crush them with a rolling pin. Make sure to break up any large pieces so that you're left with only fine crumbs.
- In a medium sized mixing bowl, stir together the graham cracker crumbs, sugar and salt. Stir in the melted butter til thick, sandy and well combined.
- Pour the mixture into the prepared 8 inch pan. Use your hands or the bottom of a 1/4 measuring cup to press the mixture into the bottom and slightly (about 1 inch) up the sides of the prepared pan. Press with medium pressure but do not press down too hard. Press til the mixture is compact.
- Bake for 10 minutes, until set. Remove from oven and allow to cool while you prepare the lemon cheesecake filling. Reduce oven to 325 F.
Lemon Cheesecake Filling
- In a medium sized mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, beat the lemon zest and sugar briefly til zest is incorporated into the sugar. Add the cream cheese, flour, and salt and beat on medium speed for 1 minute, til smooth.
- Turn the mixer to low speed and mix in the eggs one at a time, followed by the sour cream, vanilla, and lemon juice and beat until just combined, about 1 minute. Do not overmix.
- Pour the batter over the cooled or slightly cooled graham cracker crust. Bake at 325 F for 38-43 minutes, until the filling is set but still a little bit jiggly in the middle. Avoid overbaking since the cheesecake will continue cooking while it cools.
- Set pan on a wire rack to cool at room temperature for 45 minutes then place in the fridge to cool for at least 4 hours or overnight. Make the rapsberry curd while the cheesecake bars cool.
- Use the parchment paper to lift the bars out of the pan. Spread as much curd over the cheesecake bars. Slice with a long, sharp knife. Alternatively, instead of spreading curd on bars, you can spoon the raspberry curd over individual cheesecake bars. Enjoy!
Raspberry Curd
- In a medium sized heavy bottom non-reactive saucepan such as stainless steel or copper, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips. Rubbing the zest into the sugar is optional. It will help release the oils of the zest and enhance the lemon flavor.
- Add the egg, egg yolk, and salt to the saucepan and whisk with a silicone whisk til smooth.
- Stir in the raspberries and lemon juice. Stir constantly with a rubber spatula or silicone whisk over medium-low heat til mixture comes to a simmer then thickens enough to coat the back of a spoon, should take around 10 minutes.
- Set a large fine mesh sieve over a large non-metal bowl. Strain the curd through the sieve, pushing it through the sieve with a spatula to remove the seeds. Discard the seeds.
- Stir in the cold, chopped butter til melted. Gently press a piece of plastic wrap directly on the surface of the curd. Set the bowl in the refrigerator to cool and thicken for at least 2 hours.
Notes
Room temperature ingredients: Make sure the cream cheese, sour cream and eggs are room temperature.
Nonreacitve saucepan: Use a non-reactive saucepan such as stainless steel or copper. Reactive pans such as aluminum will react with the acid in the recipe which changes taste of the curd.
Cream cheese: Use Use full fat brick style cream cheese for the filling. Don't use the tubs of whipped cream cheese or low fat cream cheese. It's best to use a good quality brand of cream cheese.
Mixing: Mix the cream cheese well with the sugar. Use a spatula to scrape down the sides and bottom of the mixing bowl a few times while mixing to prevent lumps. Once you add the eggs, only beat the mixture until just combined. If you overmix, it can cause the filling to crack.
Raspberry curd: Use fresh or frozen raspberries. If using frozen, do not thaw, add frozen. Stir the curd often while cooking to prevent it from clumping up or burning. Strain the curd to remove seeds. Mix in cold, cubed butter. Press plastic wrap on the surface of the curd to prevent a skin from forming. Do not store the curd in a metal container or it will have a metallic aftertaste.
Serving: Run a knife down the sides of the pan to make sure the bars aren't sticking to the pan. Use the parchment paper overhang to lift bars out of pan. Use a long, sharp knife to slice the bars. Run it under hot water and wipe dry before and after each slice for best results. Instead of spreading curd on bars, you can spoon the raspberry curd over individual cheesecake bars.
Storage: Store these raspberry cheesecake bars in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition
Serving: 1bar | Calories: 341kcal | Carbohydrates: 33g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 119mg | Sodium: 199mg | Potassium: 120mg | Fiber: 2g | Sugar: 26g | Vitamin A: 788IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 1mg