Raspberry Lemon Cheesecake Bars Recipe: Raspberry Lemon Delight!

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/2 cup granulated sugar
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup grated lemon zest

Must-Have Equipment for Making Raspberry Lemon Cheesecake Bars Recipe

• 9×9-inch Baking Dish: A square baking dish is necessary for creating the layered cheesecake bars.
• Mixing Bowls: Stainless steel or glass bowls are ideal for mixing the cheesecake batter and raspberry topping.
• Hand Mixer or Stand Mixer: A mixer is necessary for creaming the cheese and sugar, as well as beating in the eggs.
• Rubber Spatula: A heat-resistant spatula is necessary for scraping the sides of the mixing bowl and folding in the sour cream.
• Whisk: A whisk is necessary for mixing the lemon juice and zest into the cheesecake batter.
• Measuring Cups and Spoons: Accurate measurements are crucial in baking, so it’s essential to have measuring cups and spoons on hand.
• Oven: A reliable oven is necessary for baking the cheesecake bars to perfection.
• Cooling Rack: A cooling rack is necessary for cooling the cheesecake bars after they’ve been removed from the oven.
• Cheesecloth or Parchment Paper: Cheesecloth or parchment paper is necessary for lining the baking dish and preventing the cheesecake from sticking.
• Sharp Knife: A sharp knife is necessary for cutting the cheesecake bars into clean, even squares.

Raspberry Lemon Cheesecake Bars Recipe: step by step guide

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