Raspberry Cheesecake Squares

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.

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