raspberry-lemon cheesecake bars for Easter: Submitted by: paula fecko | Date Added: 22 Jan 2018 Ingredients:

2 cups Graham cracker crumbs

1 cup plus 2 Tlbs sugar, divided

6 Tlbs butter melted

3 cups raspberries, divided

1 Tlbs each lemon juice and zest

4 (8 oz) packs cream cheese

4 eggs





Cooking Instructions:

Heat oven to 325.

Line a 9x13 pan with foil with ends of foil bextending over the sides

Combine Graham cracker crumbs, butter and 2 Tlbs sugar

Press into bottom of pan

Bake 10 min.

Reserve 1/2 cup raspberries and 1 tsp. Lemon zest for later

Beat cream cheese, lemon juice, remaining zest and remaining sugar till blended

Add eggs, one at a time just till blended

Pour in remaining raspberries; pour over crust

Bake 35-40 min till center is almost set

Cool completely

Refrigerate 4 hrs. Top with remaining raspberries and lemon zest

Use foil handles to remove from pan

Cut into bars

Makes 18 servings



Recipe provided by: Flavors and Favorites © 2018