Cheesecake the reason everyone saves room for dessert.
Prep Time: 15 min | Total time: 6 hours 5 min | Make: 18 servings
2 cups graham cracker crumbs
1 cup plus 2 tbsp. sugar, divided
6 tbsp butter, melted
3 tbsp each zest and juice from 1 lemon
4 pkg (8 oz each) cream cheese, softened
4 eggs
Make It
Heat oven to 325 f.
Line 13x9-inch pan with foil, with ends of foil extending over sides.
Combine graham crumbs, 2 tbsp sugar, and butter; press onto bottom of prepared pan. bake 10 min.
Reserve 1/2 cup raspberries and 1 tsp lemon zest for later use.
Beat cream cheese, lemon juice, remaining zest, and remaining sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until blended. Gently stir in remaining raspberries; pour over crust.
Bake 35 to 40 or until the center is almost set. cool completely.
Refrigerate 4 hours. top with reserved from and lemon zest.
Use foil handles to remove cheesecake from pan before cutting into bars.
2 cups graham cracker crumbs
1 cup plus 2 tbsp. sugar, divided
6 tbsp butter, melted
3 tbsp each zest and juice from 1 lemon
4 pkg (8 oz each) cream cheese, softened
4 eggs
Make It
Heat oven to 325 f.
Line 13x9-inch pan with foil, with ends of foil extending over sides.
Combine graham crumbs, 2 tbsp sugar, and butter; press onto bottom of prepared pan. bake 10 min.
Reserve 1/2 cup raspberries and 1 tsp lemon zest for later use.
Beat cream cheese, lemon juice, remaining zest, and remaining sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until blended. Gently stir in remaining raspberries; pour over crust.
Bake 35 to 40 or until the center is almost set. cool completely.
Refrigerate 4 hours. top with reserved from and lemon zest.
Use foil handles to remove cheesecake from pan before cutting into bars.
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