Lemon Raspberry Cheesecake Bars

The recipe Lemon Raspberry Cheesecake Bars can be made in around 1 hour and 35 minutes. For 54 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 20 servings with 269 calories, 4g of protein, and 16g of fat each. A few people made this recipe, and 17 would say it hit the spot. It is brought to you by The Baking Pan. A mixture of old-fashioned oats, cream cheese, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 11%. If you like this recipe, you might also like recipes such as Raspberry Swirled Lemon Cheesecake Bars, Raspberry Cheesecake Bars, and Raspberry Cheesecake Bars.

Servings: 20

Preparation duration: 45 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl of an electric mixer, combine butter and brown sugar; beat together on medium speed until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add flour, oats, and salt; beat until blended.Press mixture evenly into the baking pan.Bake: Bake crust 20 to 25 minutes or until lightly browned.Remove from oven, and immediately spoon raspberry preserves over hot crust and spread in an even layer. Set aside.In a large bowl of an electric mixer, combine cream cheese, sugar, and flour. Beat at low speed until well blended.Crack the eggs into a small bowl and whisk with a fork to thoroughly break up the eggs. Add eggs, lemon zest, and lemon juice to the cream cheese mixture; continue beating on low speed until well mixed. Tip: keep the mixer at low speed to prevent air bubbles from forming.Bake: Pour filling over the still warm raspberry preserves layer. Bake 25 minutes or until filling is set. The middle may still jiggle a little bit but will set up as it cools. Remove from oven and place baking pan on a wire cooling rack to cool.When cooled to room temperature, cut into bars about 2 inches by 1 inches. Cover and refrigerate at least 2 hours or until thoroughly chilled. Refrigerate leftovers.

 

Step by step:

1. In a large bowl of an electric mixer, combine butter and brown sugar; beat together on medium speed until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

2. Add flour, oats, and salt; beat until blended.Press mixture evenly into the baking pan.

Bake

1. Bake crust 20 to 25 minutes or until lightly browned.

2. Remove from oven, and immediately spoon raspberry preserves over hot crust and spread in an even layer. Set aside.In a large bowl of an electric mixer, combine cream cheese, sugar, and flour. Beat at low speed until well blended.Crack the eggs into a small bowl and whisk with a fork to thoroughly break up the eggs.

3. Add eggs, lemon zest, and lemon juice to the cream cheese mixture; continue beating on low speed until well mixed. Tip: keep the mixer at low speed to prevent air bubbles from forming.

4. Pour filling over the still warm raspberry preserves layer.

5. Bake 25 minutes or until filling is set. The middle may still jiggle a little bit but will set up as it cools.

6. Remove from oven and place baking pan on a wire cooling rack to cool.When cooled to room temperature, cut into bars about 2 inches by 1 inches. Cover and refrigerate at least 2 hours or until thoroughly chilled. Refrigerate leftovers.

Nutrition Information:

covered percent of daily need