If you’re blessed to have a source of fresh raspberries at this time of year, here is a delicious recipe. It’s definitely a favorite in our family.
Shortbread Crust
2 cups flour
1/4 tsp baking powder
1/2 cup brown sugar, packed
1 cup butter, cubed and slightly softened
1/2 cup raspberry jam
2 1/2 cups fresh raspberries
Filling
1 pkg (250 g) cream cheese
1/2 cup white sugar
2 eggs
1 tbsp lemon juice
For the crust: In the bowl of a stand mixer, stir together the flour and sugar. Add the cubes of butter and mix until dough forms. Pat the dough into a 8″ x 10″ cake pan and bake for about 12 minutes at 350° F just until crust is set. Remove from oven and let cool about 10 minutes. Leave oven on. When the crust has cooled, spread a thin layer of raspberry jam on it and arrange the raspberries in a single layer over the jam. For the filling: the filling can be prepared while the crust is baking. Beat together the cream cheese and sugar till smooth. Add eggs one at a time, mixing thoroughly. Stir in the lemon juice. Pour the filling over the crust and raspberries, taking care to pour evenly. Return the pan to the oven and bake for a further 30 minutes, until cream cheese is set and starting to turn golden. Cool completely before cutting into squares. Store squares in an airtight container in the refrigerator. A surfeit may be stored in the freezer to enjoy at a later day.
Aug 17, 2012 @ 04:10:28
Loved your creation , so lovely! =)
Aug 16, 2012 @ 15:20:56
I know most people like strawberries or chocolate with their cheesecake, but for me it’s always been raspberries… This looks delicious and simple to make. I’m excited to give it a try!