Lemon Raspberry Cheesecake Bars Dessert Recipe

When I tried out various McCormick spices for my Apple Cinnamon Spice Oatmeal, I saw a mouthwatering recipe that caught my eye. I had to try it out and give it my own little twist. Please direct your attention to these fabulous Lemon Raspberry Cheesecake Bars – one of our favorite dessert recipes!

Believe me when I tell you that these are delish! I think they are the perfect summer treat, they could be served at a summer party and might be cute cut into bite size pieces and topped with a fresh raspberry on each. The lemon and raspberry flavors compliment each other nicely. Here’s how to make lemon raspberry cheesecake bars…

Lemon Raspberry Cheesecake Bars

Ingredients:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/2 teaspoon McCormick® Ginger, Ground
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/4 cup milk
2 tablespoons flour
1 1/2 teaspoons McCormick® Pure Lemon Extract
1/2 teaspoon of lemon zest
2 teaspoons McCormick® Pure Vanilla Extract
3 eggs

Raspberry Puree
1 cup fresh raspberries
1/4 cup fresh squeezed lemon juice

 

First, you’ll preheat the oven to 350°F. Mix the graham cracker crumbs, melted butter and ginger in a small bowl. Press firmly onto bottom of foil-lined 13×9-inch baking pan and pop it in the refrigerator.

Mix the soft cream cheese and sugar in a large bowl with an electric mixer, or if your kitchen is challenged in that area like mine, mix by hand until well blended. Add the milk, flour, vanilla and lemon extract, mix well. Next, you’ll mix in the eggs, 1 at a time and mix just until blended. Stir in the fresh lemon zest last. Take your crust out of the refrigerator and pour the mixture evenly over the crust.

To make the raspberry puree, throw the raspberries and fresh lemon juice into a blender or food processor and blend until smooth. Drizzle the mixture over the top of the bars and carefully spread and swirl over the top with the tines of a fork. Be sure to keep the fork high so you don’t snag the crust or foil at the bottom of the pan. Bake for 40 to 45 minutes or until the center of the bars is set. Cool completely and refrigerate overnight. In the morning, slice those bad boys up and dig in. Enjoy!

Tip: Use extra raspberries as a garnish, or puree them and drizzle over the plate before serving. Also, if you are not much of a ginger fan, use a bit less in the crust, I could definitely taste it.

 

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