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This creamy raspberry lemonade cheesecake bar recipe brings together the perfect balance of tart citrus and sweet berries atop a buttery graham cracker crust. I created these bars for a summer potluck last year and they disappeared faster than anything else on the dessert table, with everyone begging for the recipe.
I first made these bars when looking for something that would combine my daughters two favorite flavors lemon and raspberry. Now they have become our go to dessert whenever we want something that feels special but doesnt require hours in the kitchen.
Ingredients
- Graham crackers: Create the perfect crisp buttery base that contrasts beautifully with the creamy filling
- Unsalted butter: Binds the crust together and adds richness look for high quality European style for best flavor
- Fresh or frozen raspberries: Both work perfectly making this recipe accessible any time of year
- Granulated sugar: Balances the tartness of the berries and lemon
- Full fat cream cheese: Is essential for the proper texture and flavor never substitute with light versions
- Lemon zest and juice: Use organic lemons if possible for the most vibrant flavor and avoid waxed fruit
- Room temperature eggs: Incorporate more smoothly into the batter preventing lumps
- Fine sea salt: Enhances all the flavors without adding saltiness
Step-by-Step Instructions
- Prepare the crust:
- Process graham crackers until they become fine crumbs about 30 seconds in the food processor. The texture should resemble wet sand once you add the melted butter. Press firmly into the pan using the bottom of a measuring cup for an even compact layer that will hold together when sliced.
- Bake the crust:
- Watch carefully as the crust bakes for that perfect golden color around 10 minutes. You want it to smell fragrant and toasty but not darken too much as it will continue to firm up as it cools.
- Make the raspberry puree:
- Take your time when straining the raspberry puree. Gently pressing with a silicone spatula extracts the maximum amount of smooth seedless puree. The back and forth motion against the mesh strainer works best rather than pushing straight down.
- Beat the cream cheese:
- This step requires patience. Beat the cream cheese for a full minute even after it looks smooth to eliminate any hidden lumps that could affect your final texture. Scrape down the bowl several times during mixing to ensure everything is perfectly incorporated.
- Create the swirl pattern:
- The artistic part begins with dolloping the raspberry puree across the cheesecake surface. Use a skewer or thin knife to create figure eight motions for the most attractive swirls. Pull the raspberry through the cheesecake batter without disturbing the crust beneath.
- Bake with care:
- The gradual cooling process with the oven door cracked prevents the cheesecake from cracking or sinking in the center. The bars should still have a slight wobble in the center when you turn off the oven as they will continue cooking from residual heat.
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The raspberry swirl is what makes these bars truly special to me. My grandmother always made raspberry jam every summer and using fresh berries in desserts reminds me of watching her in the kitchen carefully selecting the ripest berries from her garden. The vibrant color against the pale yellow cheesecake creates a dessert thats as beautiful as it is delicious.
Preventing Cracks
The gradual cooling method specified in this recipe is crucial for preventing unsightly cracks in your cheesecake bars. Room temperature ingredients also help create a smooth batter that bakes evenly. Avoid overmixing once the eggs are added as too much air incorporation can lead to the bars rising dramatically during baking then collapsing and cracking as they cool.
Storage Tips
These cheesecake bars will keep in an airtight container in the refrigerator for up to 4 days though the crust may soften slightly over time. For longer storage freeze the bars on a parchment lined baking sheet until solid then wrap individually in plastic wrap and store in a freezer bag. Thaw overnight in the refrigerator before serving.
Variations To Try
The base recipe works wonderfully with other flavor combinations. Try strawberry lemon blueberry lime or even passionfruit and orange for different seasonal variations. For a more decadent version add white chocolate chips to the cheesecake batter or drizzle with chocolate sauce before serving. You can also substitute gingersnap cookies for the graham crackers to create a spicier more complex crust.
Frequently Asked Questions
- → How can I make the graham cracker crust?
Pulse graham crackers into fine crumbs, mix with melted butter, and press firmly into a baking pan before pre-baking.
- → What’s the best way to create a smooth raspberry swirl?
Puree raspberries, strain to remove seeds, and mix with sugar. Dollop onto the cheesecake and swirl using a knife or skewer.
- → How do I know when the cheesecake is fully baked?
The edges should be set, while the center remains slightly jiggly. This ensures a creamy texture after chilling.
- → Can I use frozen raspberries for the puree?
Yes, thaw them completely before blending to achieve a smooth consistency, then strain as usual.
- → How should I serve these bars?
Chill the bars thoroughly, cut into squares, and serve cold for the best flavor and texture.