Good morning! I hope that you are having a great week. I am trudging along, as I always do after a nice, long, leisurely weekend. My parents arrive today though so that should give me a bust of energy to get me through to Friday.
I have been cooking and baking up a feast in preparation of their arrival. One of my favorite things that I made are these Lemon Raspberry Swirl Cheesecake Bars. They are tart, and sweet with a buttery crust and creamy cheesecake filling. All the flavors of summer on one easy bar.
Lemon Raspberry Cheesecake Bars
11/4 cup graham cracker crumbs
1/2 stick of melted butter
1/4 teaspoon cinnamon
2 Tablespoons sugar
16 oz. cream cheese, softened
2 large eggs
1/2 cup sugar
2 lemons, juiced and zested
1 teaspoon vanilla extract
pinch of salt
1/2 cup of raspberries
1 Tablespoon sugar
Preheat oven to 350. Line the bottom of an 8 x 8 pan with foil, leave an overhang so that you can remove it from the pan easily. For the crust, in a small bowl combine the sugar, graham crumbs and cinnamon, mix then add the melted butter. Mix well, until the crumbs are moist, pour into prepared pan and press into the bottom and a little up the sides. Bake crust for 10 minutes. Set aside to cool.
In the bowl of an electric mixer fitted with a paddle attachment beat softened cream cheese and sugar on medium-high speed until combined and smooth. Add the eggs, zest, juice, vanilla and salt and beat until just combined. Pour into prepared crust.
Put raspberries and sugar into a food processor or blender and blend until smooth. You can then strain the mixture or use it as is.
Dot the top of the cream cheese filling with raspberry puree and then swirl with a skewer to make desired design.
Bake the cake for 30 minutes until edges are set but still a little jiggly in the center. Remover from oven and cool on wire rack. Once cooled, refrigerate for several hours or overnight.
Remove bars from pan then cut and serve and enjoy!
Have a great day!