The summer is going to come and go before we know it and I have so many great summer recipes left to blog about. I am getting a little food-blogger anxiety that the summer will be up before I get all of the recipes shared with you. This Raspberry Lemon Cheesecake is one of those desserts that would be a shame to miss out on before raspberries are out of season and summer is over. The fresh lemon and the sweet raspberries go perfectly together in this simple dessert.

Although their are three steps, this dessert comes together very quickly. If you are in a hurry you could even just use a store bought graham cracker crust to speed up the process. The cheesecake mixture does not need to bake which makes for a simple dessert that is cool and refreshing. I made this cheesecake for my Grandma’s 86th birthday (I love you Grandma!) and we all devoured the entire pan within minutes. Watch for raspberries to be on sale these next couple of weeks and make this delicious recipe, you are sure to love it!

Raspberry Lemon Cheesecake Bars
  1. 2 cups crushed animal crackers or graham crackers
  2. 1 cup sugar
  3. Dash of salt
  4. 1 1/2 sticks butter, melted
  1. 3 (8 oz.) cream cheese
  2. 1 cup sugar
  3. Zest of 1 lemon
  4. 2 Tbls. fresh lemon juice
  5. 2 tsp. vanilla
  6. 1 cup heavy whipping cream
  7. 1 cup fresh raspberries
Lemon Curd
  1. 1 large egg
  2. Zest of 1 lemon
  3. 1/4 cup sugar
  4. Pinch salt
  5. 2 Tbls. fresh lemon juice
  6. 1 Tbls. butter
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  1. Preheat oven to 350. For the crust, place all of the ingredients into a food processor and pulse until the butter and crackers are combined. Once it is crushed, pour into a 9x13 pan and press into all of the corners and bottom off the dish. Bake for 8 minutes, or until lightly golden brown (don't over cook or it will be too stiff). Remove crust when done and let rest on the counter until cooled.
  2. For the cheesecake layer, place the cream cheese, sugar and lemon zest into a mixing bowl and mix with an electric mixer until the cream cheese is completely smooth, about 4-6 minutes. Add the lemon juice and the vanilla and set aside. In another large bowl, pour the cup of heavy whipping cream and beat with the same mixers until the cream forms stiff peaks. With a spatula, fold the whipping cream into the cream cheese mixture. Add the fresh raspberries and fold into the cheesecake, keeping large pieces of raspberry in tact for texture. Once the crust is cooled, pour the cheesecake mixture into the crust and spread around. Keep the cheesecake in the fridge until the curd is finished.
  3. For the curd, place the sugar, lemon juice and butter in a saucepan. Let sugar begin to dissolve and then bring to a low boil. In a separate small bowl, crack the egg and whip. Place a small (about a teaspoon) of the hot mixture into the bowl with the egg and stir rapidly. Add another small teaspoon of the sugar mixture into the egg and continue until the egg is completely tempered and will no longer curdle. Place the egg mixture into the sugar and lemon juice mixture and whisk on low heat until the sauce begins to thicken. Add the butter and continue to mix until the lemon sauce is thick, about 4-5 minutes. Take the curd off of the heat and let rest until room temperature. When cooled, drizzle the curd over the cheesecake. Keep in the fridge until you are ready to slice and serve. Serve with more fresh raspberries and a sprig of mint for garnish if you wish.
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