Lemon Raspberry Cheesecake Bars

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Ingredients
Graham Cracker Crust
1 cup graham cracker crumbs or about 9 rectangles (100 grams)
1/4 cup salted butter, melted (56 grams)
1 Tbsp fresh lemon zest (3 grams)

Lemon Cream Cheese Filling
(2) 8 ounce Philadelphia Cream Cheese Original
2/3 cup granulated sugar
1/4 cup fresh lemon juice
2 large eggs

Raspberry Swirl
1 cup raspberries, fresh or frozen (95 grams)
2 Tbsp granulated sugar (24 grams)
1/4 cup water

Instructions
Graham Cracker Crust
Preheat oven to 325 F or 165 C and line an 8 inch x 8 inch square baking pan with parchment paper.
Place 1 cup of graham cracker crumbs, 1/4 cup of melted butter, 1 Tbsp fresh lemon zest, Mix together until the ingredients are fully combined and the graham cracker crumbs look wet.
Pour the graham cracker mixture into your prepared pan. Use bottom of a measuring cup to press down firmly and create a compact, even crust.
Bake for 8 minutes then remove from the oven. Place the pan on a wire rack to cool. Be sure to keep your oven on!!

Lemon Cheesecake
Place 2 cups of room temperature cream cheese in a medium sized bowl. Beat with Mixer until the cream cheese is smooth and creamy.
Add the 2/3 cup of sugar, 1 Tbsp lemon zest, and 1/4 cup of lemon juice. Mix on a medium-low speed until combined
Add in 2 eggs, one at a time. Mix on a medium speed until the eggs are fully incorporated.
Pour the lemon cheesecake on top of the cooled graham cracker crust.

Raspberry Swirl
In a pan on medium heat add water, sugar and rapsberries mush it until it's thick
Pour the pureed raspberries into a mesh strainer to remove the seeds. Use the back of a spoon to press the mixture through the strainer.

Add spoonfuls of the raspberry mixture on top of the lemon cheesecake batter. Drag a knife or offset spatula through the cheesecake to create raspberry swirls.
Bake the cheesecake bars for 36-40 minutes. Do a wiggle test to check if they're done (watch the center, and look for a small wiggle), rather than a toothpick!
Let the bars cool completely in the pan on a metal rack. Once they reach room temperature, refrigerate them for an additional 2 hours or overnight. Do NOT put them immediately into the fridge.
Enjoy!

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