In a medium bowl, melt the Unsalted Butter (2 oz) with a fork.
Add the Graham Cracker Crumbs (1 cup) and the Granulated Sugar (1 Tbsp), and then mix with a fork.
Press the crumb mixture evenly into the bottom of a 10-inch spring form pan with a fork, pushing the mixture onto the bottom and not letting it spread up the sides.
Bake for 10 minutes and remove to a cooling rack while you prepare the filling.
Beat the Cream Cheese (16 oz), Granulated Sugar (2/3 cup) , and All-Purpose Flour (1/8 cup) for several minutes until fluffy, scraping down the bowl with a spatula once or twice.
Add the Egg (2) one at a time, mixing well between each one.
Then add the Sour Cream (1/2 cup), Lemon Juice (2 tsp) and Vanilla Extract (1 tsp) and beat on medium for about five more minutes, scraping down the bowl a couple of times throughout.
Pour filling into the crust and spread evenly with a spatula or knife all the way to the edges.
Bake for 45-50 minutes until the center of the cheesecake is not jiggling. Remove to a cooling rack and run a knife around the edges of the pan. The cheesecake will deflate as it cools. Cool to room temperature, then refrigerate.
Thoroughly rinse the Fresh Raspberries (6 oz),
Combine berries and Granulated Sugar (4 Tbsp) in a small saucepan over a medium-high heat. Stir often to break down the berries. When it begins to boil lightly, stir and cook 8-10 minutes.
To assemble, carefully remove the ring from the spring form pan and set aside. Gently slide the cheesecake off the bottom of the pan onto a cutting board, using a flat spatula or knife if needed.
For shaped bars, use a cookie cutter (as deep as you can find!) to press all the way through the cheesecake. You may need to use a knife or flat spatula to get the cheesecake out of the cookie cutter.
Carefully spread a layer of the raspberry topping over each bar, about a quarter of an inch thick. Refrigerate for at least four hours or until ready to serve. Enjoy!
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