Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
Instructions
- Preheat oven to 325°F (160°C) and line an 8×8-inch baking dish with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter; press into the bottom of the dish.
- Bake crust for 10 minutes until lightly golden.
- Beat cream cheese until smooth, then mix in powdered sugar, sour cream, eggs, lemon juice, and zest until combined.
- Gently fold in raspberries.
- Pour cheesecake filling over the cooled crust and spread evenly.
- Bake for 25-30 minutes until edges are set and the center jiggles slightly.
- Cool at room temperature, then refrigerate for at least 4 hours.
- Cut into squares and serve, optionally garnished with raspberries or powdered sugar.
Notes
- For best flavor, chill overnight before serving.
- Use fresh raspberries for optimal taste and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg