Ingredients
Method
- Prep the pan – Preheat oven to 350°F. Brush a 9×13-inch metal baking pan lightly with butter to help the parchment stick. Line with parchment paper, leaving overhang on the sides for easy lifting.
- Make the crust – In a bowl, stir together 2 cups graham cracker crumbs, 1 Tbsp sugar, and 1/16 tsp salt. Then stir in 1/2 cup melted butter and mix until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool. Reduce oven temperature to 325°F.
- Make the filling – In the bowl of a stand mixer with the paddle attachment (or a large mixing bowl with an electric mixer), beat 32 ounces of cream cheese and 1 1/4 cups sugar on high speed with the paddle attachment for 5 minutes, or until smooth and fluffy, scraping down the bowl as needed for a smooth mixture.
- Finish the filling – Reduce the speed to medium and add 5 eggs, one at a time. Add 2 Tbsp sour cream, lemon zest, 1 Tbsp lemon juice, 1 1/2 tsp vanilla, and 1/8 tsp salt, and mix just until smooth, scraping down the bowl as needed.
- Add raspberries – gently fold in raspberries until evenly distributed. Pour the filling over the cooled crust and spread evenly. Tap the cheesecake on the counter a few times to release bubbles then pop them with a toothpick.*
- Bake at 325˚F for 45-50 minutes, until the center is nearly set and has a slight wobble when you jolt the pan. Let cool in the pan to room temperature, about 2 hours, then cover with foil and refrigerate for at least 4 hours* or until fully chilled. Avoid covering with plastic wrap, which can cling to and ruin the top of the cheesecake.
- Serve – Carefully lift the chilled cheesecake out using the parchment overhang. Slice into bars and serve garnished with fresh raspberries and lemon zest ribbons.
Notes
*Dry raspberries – Make sure raspberries are thoroughly patted dry with paper towels to avoid adding excess water to the cheesecake.
*Release air bubbles – Tapping the baking dish on the counter a few times can help release bubbles to the surface. Popping the bubbles with a toothpick can prevent cracks in the top of your cheesecake.
*Chill overnight for the neatest slices and wipe the knife between cuts for cleaner bars.
Storage and Make Ahead – Once the cheesecake bars are baked, cool to room temperature before storing
- To Refrigerate – cover and refrigerate for up to 4-5 days. Add the fresh raspberries and lemon zest garnish just before serving.
- To Freeze – Wrap the bars in an airtight, freezer-safe container, or with foil to prevent drying out. Freeze for up to 3 months, and then thaw overnight in the fridge. Garnish before serving.