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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Lemon Raspberry Cheesecakes Recipe

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This recipe for Lemon Raspberry Cheesecakes is from The Harmon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Graham cracker crumbs
Sugar
Butter
Lemon juice
Lemon zest
Cream cheese
Eggs
Raspberries
Directions:
Directions:
1. Preheat oven to 325.

2. Line a 9″x13″ pan with tinfoil, set aside.

3. In bowl stir together graham cracker crumbs, sugar, lemon zest and butter.

4. Press mixture into prepared pan and bake in oven for 10 minutes.
*If doing cheesecake bites in cupcake pan, bake for 5 minutes.

5. Meanwhile in large bowl beat your cream cheese until smooth.

6. Add in your sugar, lemon juice and lemon zest and beat again until combined.

7. Add in your eggs one at a time, mixing well after each addition.

8. Fold in 2 1/2 cups of your raspberries and pour into crust and spread evenly.

9. Bake in oven for 35-40 minutes until center is almost set, remove from oven and let cool completely.
*If doing cheesecake bites in cupcake pain, bake for 22-25 minutes

10. Refrigerate for 4 hours to set, then cut into bars and top with whipped topping, lemon zest and raspberries if desired.

 

 

 

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