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At The Picket Fence with Vanessa Hunt

Where Ideas for your Home Meet Inspiration for your Heart

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July 9, 2014

Lemon Raspberry Cheesecake Bars

Lemon Raspberry Cheesecake Bars PM

Hi there, At The Picket Fence friends! It’s me, Claire, from A Little CLAIREification, and I am so excited to be here.

I recently had the great pleasure of meeting Heather and Vanessa in person at the SNAP conference a couple of months ago.  They are just both so beautiful, inside and out, and I am thrilled to be part of the ATPF contributor team.

Here are a few quick juicy tidbits about me before we jump in:

I am a working Mama to three amazing boys and I love bringing my readers “bright ideas on a budget”.  Many of those ideas involve food since I love to cook and bake so much.  I am admittedly addicted to cheese (I am not ashamed) and I also hoard washi tape and Sharpie markers in every color known to man.

It’s all true.

Lemon Raspberry Cheesecake Bars PM4

 Now let’s get to these delicious Lemon Raspberry Cheesecake Bars! First, I know some people get intimidated at the thought of making a cheesecake and honestly it really isn’t that hard at all.  You got this! Depending on your cost for the cream cheese and raspberries, you might even have most of the ingredients on hand so it won’t break the bank either.

Believe me, the hardest part will be waiting for the finished cheesecake to chill so you can slice it into bars.  😉

Lemon Raspberry Cheesecake Bars PM2

Just follow the easy steps in the recipe below and your family and friends are going to love the tangy lemon and fresh raspberry combination.  I am not sure which part is my favorite – I like a little crust in every bite, for sure.

I hope you enjoy the recipe and cannot wait to see you all again next month.

Thanks again Heather & Vanessa for including me as part of your amazing team!

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Lemon Raspberry Cheesecake Bars

Lemon Raspberry Cheesecake Bars

Ingredients

  • For The Crust
  • 3 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • 12 graham crackers
  • 3/4 stick unsalted butter, melted
  • For The Raspberry Layer
  • 1 1/2 cups raspberries plus 12 or so for garnish
  • 2 tablespoons sugar
  • 1/2 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • For The Filling
  • 16 ounces cream cheese, room temperature
  • 2 eggs
  • 2 lemons, zested and juiced
  • 1/2 cup sugar

Instructions

  • Preheat oven to 325
  • For the crust:
  • Grease the bottom of a 9 by 9-inch baking pan with butter or cooking
  • spray.
  • Place a piece of parchment paper over the top, pressing down at the
  • corners.
  • In a food processor, process the sugar, cinnamon and graham crackers
  • until you have the texture of bread crumbs.
  • Add the melted butter and pulse a couple of times to fully
  • incorporate.
  • Pour into the lined baking pan and gently pat down with the base of a
  • glass.
  • Bake in the oven for 12 minutes until golden brown.
  • Set aside to cool.
  • For the raspberry layer:
  • While the crust is baking prepare
  • the raspberry layer.
  • In a small saucepan, whisk together the sugar and cornstarch.
  • Add the raspberries and turn the burner onto low.
  • Add the lemon juice and water and bring the mixture to a low
  • boil.
  • Simmer for 8 to 10 minutes, stirring occasionally, until mixture
  • reduces and thickens.
  • Remove from the heat and allow to cool - the mixture will continue to
  • thicken while cooling.
  • Stir the raspberry mixture once it has cooled.
  • Spread over the cooled crust.
  • For the filling:
  • In a medium bowl, add the cream cheese, eggs, lemon zest, lemon juice
  • and sugar and mix until well combined (alternately use a stand mixer or
  • food processor).
  • It should have a smooth consistency.
  • Pour onto the cooled raspberry covered crust.
  • Bake in the oven for 35 minutes or
  • until the center only slightly jiggles.
  • Remove from the oven and cool
  • completely before refrigerating for at least 3 hours.
  • Once chilled, remove from pan using the
  • parchment lining and slice into 12 rectangular bars
3.1
https://www.atthepicketfence.com/lemon-raspberry-cheesecake-bars/
This recipe is copyrighted by At The Picket Fence

 

6 Comments Filed Under: Desserts, Recipes Tagged With: desserts, Fruit Bars, recipes

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Comments

  1. Shirley@Housepitality Designs says

    July 9, 2014 at 5:38 AM

    My favorite cheesecake at Cheesecake Factory is their lemon raspberry…and this is a recipe that I have to try!…thanks for the great recipe of my favorite taste combination!!

    Reply
  2. Kristi says

    July 9, 2014 at 9:44 AM

    This sounds so yummy! I’m going to pin this recipe, so I can find it again easily. Thanks for sharing!

    Reply
  3. Barbara from 21 Rosemary Lane says

    July 9, 2014 at 10:38 AM

    Oh I love lemon anything! And raspberries too…yum. So pinning this!!!
    XO Barbara

    Reply
  4. Amy @ Ms. Toody Goo Shoes says

    July 10, 2014 at 8:08 PM

    Let’s see…I’m a fan of cheesecake, raspberries, lemon, and Claire! So this works for me! Sounds delish, and pin-worthy!

    Reply
  5. Liz says

    July 11, 2014 at 3:40 PM

    A lovely recipe. Thanks so much.

    Reply

Trackbacks

  1. Lemon Raspberry Cheesecake Bars | A New Adventure - A Little Claireification says:
    July 10, 2014 at 6:11 AM

    […] following the awesome blog At The Picket Fence for quite some time, I was finally able to meet the beautiful gals behind the blog, Heather […]

    Reply

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I’m working my way through a GK Chesterton Adven I’m working my way through a GK Chesterton Advent devotional and the first day there was a line in his writing that has been running through my head ever since I read it. “Advent is a desire in the Now for Not Yet”.

Every Christmas there’s this ache in my heart that accompanies my love for the season. I take such pleasure in decorating my home and making all of the preparations but there’s often a sense of melancholy that creeps in. I used to worry about this feeling and analyze it to death. But then I realized that it’s actually a good thing. God created in me this desire for something, Someone, beyond this present world. As such, my soul is longing for the ‘not yet’ even while I’m going about the work of living in the ‘now’. That tension is always with us whether we acknowledge it or not but it’s even more present at Christmas.

As we prepare our homes and our hearts to celebrate the birth of the ONE who came to fulfill the prophecies and promises, may we embrace those feelings and let them serve as a reminder of the hope we have in Him.

#adventdevotional #wearethehomemakers #advent #gkchesterton #proverbs31woman #club31women
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Roast in over for 25 minutes stirring once halfway through. 

While it’s in the oven, melt a stick of butter in a saucepan and add in two teaspoons of garlic. 

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A new year filled with big moments and little moments and everything in between.

A new year to draw even closer to our Savior.

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#advent #adventcandles #simplechristmas #wearethehomemakers
In this season of motherhood, my soul is feeling a In this season of motherhood, my soul is feeling a bit more tender. When Christmas rolls around and I no longer have wish lists that include Lego sets or dollhouses, I find that I want my home to reflect this craving for all things gentle.

So our hot cocoa station this year is much more simple and done in a neutral color palette that just subtly blends in with the rest of the decor. It still feels festive and is definitely still “user friendly” but it’s just a bit less…well…less.

And, that’s ok. It’s not that this area won’t ever again have bright colors (maybe even pops of red!) but, right now I’m happy to have things this way.

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Next week is first Sunday of Advent. And contrary Next week is first Sunday of Advent. And contrary to popular belief, the celebration of Advent is VERY different from just simply doing a ‘countdown to Christmas’. It’s not about having little drawers filled with candy or doors to open with prizes inside. Those things are so much fun and definitely help to build anticipation as you head closer and closer to the big day.

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Happy Thanksgiving to you and yours dear friends! 🍂
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Ingredients:
2 pounds fresh or frozen cranberries
2 oranges
2 cups granulated sugar
1 cup white wine.

Instructions:
Wash and pick over berries, removing any that are soft. Peel and dice oranges removing any seeds. Combine all ingredients in a large pot. Bring to a full boil. Reduce heat and continue cooking until cranberries pop open and mixture is thickening.
For best flavor, prepare and let stand for several days before using.

Gobble, gobble!! 🦃
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