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Portions
4
portionsTemps de préparation
45
minutesTemps de cuisson
40
minutesCalories
420
kcalIngredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup raspberry preserves
Fresh raspberries, for garnish
Lemon slices, for garnish
Whipped cream, for garnish
Directions
- Preheat oven to 325°F (163°C). Line a 9×13 inch baking pan with parchment paper.
In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan to form a crust.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add vanilla extract and mix well. - Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, flour, lemon juice, and lemon zest until smooth.
Pour the cream cheese mixture over the crust. Drop raspberry preserves by spoonfuls over the filling. Use a knife to swirl the preserves into the filling. - Bake for 45-50 minutes, or until the center is set and the edges are lightly browned.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before cutting into bars. - Garnish each bar with fresh raspberries, lemon slices, and a dollop of whipped cream before serving.
