2019-09-01 Martha Stewart Living

©2019 Kraft Foods

PERFECT

Chee secak

IS MADE WITH

RASPBERRY-LEMON

CHEESECAKE BARS

Prep Time: 15 min. | Total Time: 6 hours 5 min. | Makes: 18 servings

(incl. refrigerating)

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

WHAT YOU NEED

HE AT oven to 325°F.
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.
BE AT 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.

MAKE IT

Chee secak

THE REASON EVERYONE SAVES

ROOM FOR DESSERT