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Preheat oven to 325 F

 

2 cups graham cracker crumbs

1 cup plus 2 Tbsp. sugar, divided

6 Tbsp. butter, melted

3 cups (12 oz.) raspberries, divided

1 Tbsp. each zest and juice from 1 lemon

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

4 eggs

 

 

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.

 

Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.

 

Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.

 

Bake 35 to 40 min. or until center is almost set. Cool completely.

 

Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.

 

Add In:

 

1 cup E.D. Smith Lemon Spread over mixture and over crust

 

1 TBSP Lemon Extract into the graham cracker mix

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Raspberry-Lemon Cheesecake Bars
Raspberry-Lemon Cheesecake Bars