Raspberry Lemon Cheesecake is definitely a tasty, delightful, and absolutely refreshing taste combination for any cheesecake lover! In its most simple form, it is a perfect everyday dessert. In fact, some prefer it so much that they create their own version at home! It is a fairly simple and straightforward recipe with just a few simple ingredients.
This particular recipe comes from the website Cakes & Creams. The website provides lots of recipes that are easy and simple to make. In this particular lemonade cake recipe, you will need the following ingredients: two cups of sour cream, three eggs, one tablespoon of vanilla, a cup of sugar, one teaspoon of lemon juice, four cups of non-fat milk, a cup of raspberries, and about three to four graham crackers. You can use all or some of these items depending on what you have on hand, or what you can find in your grocery store. However, if you do not have raspberry lemon cheesecake bars in your fridge or freezer, you may substitute them with yogurt.
Raspberry Lemon Cheesecake Bars
First, you will need to mix together the yogurt and sugar with the vanilla until smooth and fluffy. Next, you will need to beat the egg and sugar mixture until it is completely mixed. Next, you will add in the flour and all the dry ingredients except the raspberries. Start by mixing just until blended, then add in the yogurt mixture and the raspberries and begin to beat it all together until the mixture becomes smooth and creamy.
After it comes out of the fridge, it is very important to let it come back to room temperature or it will curdle. Then, you will need to line a baking sheet with wax paper or aluminum foil and put it in the refrigerator. It is important that the whole mixture be stored in an airtight container so that the flavor is not lost when the bars are baked. Also, the refrigerator will help the yeast stay fresh and the calories are retained for a longer period of time.
When the mixture is in the refrigerator, the next step is to beat the eggs and sugar until they become fluffy. Then, fold in the dry ingredients including the raspberries. Form the mixture into a rectangle shape, wrap it in wax paper, and put it in the refrigerator for about an hour. Then, remove it from the refrigerator and fold it back into a flat disk. Make sure that the top is rolled up. This will make it easier to cut into the several sizes that are required for the raspberry lemon cheesecake bars.
A Much Ado
After the filling is prepared, the other items needed for the baking process are the non-stick parchment paper, graham crackers, and fresh raspberries. Mix the yogurt with the cream cheese in a bowl and then roll it into a ball. Once you have done this, wrap it in parchment paper. The thickness of the crust is up to you. If it is too thin, the filling will not stick, but if it is too thick the filling will not dissolve. Take your electric pastry blender and beat the yolks and whites to create a stiff paste.
The next step in the recipe is to pour the filling into the pastry shell and then press it down. This will seal the ingredients inside. Next, you will need to arrange the berries in the center of each section of the crust. Once all of the raspberries are used, you can put the homemade raspberry lemon cheesecake bars into the oven at 350 degrees until they are done.
When you are serving these tasty desserts, make sure that you use a graham cracker crust. You will also want to top off each one with fresh raspberries. Then take the homemade raspberry lemon cheesecake bars and place them on a plate. Then, you can use the homemade pie crust recipe that you have been using. You will add the ingredients into the graham cracker crust and then spread them out to use as a topping for the dessert.