Lemon Raspberry Cheesecake Squares

Lemon Raspberry Cheesecake Squares

Crust
¾ C. (180 g.) unsalted butter (room temperature)
½ C. (180 g.) honey
11/4 C. (156 g.) all-purpose flour
11/2 C. (188 g.) old-fashioned rolled oats
¼ tsp. (2 ml.) salt

Fruit Layer
½ C. (227 g.) Raspberry Honey Jam

Cream Cheese Filling
2- 8 Oz. (450 g.) packages cream cheese (room temperature)
½ C. (180 g.) honey
2 Tbsp. (8 g.) all- purpose flour
2 large eggs
1 Tbsp. (4 g.) grated lemon zest (about 1 lemon)
3 Tbsp.(15 ml.) freshly squeezed lemon juice

IMG_1593 Lemon Raspberry SquaresPreheat oven to 350°F (177°C) and lightly grease a 13” x 9” (33 cm. x 23 cm.) pan.
Crust
With a mixer or food processor combine the butter and honey and beat until smooth. Add the whole wheat flour, oats and salt and beat until well blended.
Press the mixture into the baking pan (you may need to grease your hands or use a warm metal spreader) and bake 20 to 25 minutes or until lightly browned. Remove from the oven and immediately spoon the Raspberry Honey Jam over the hot crust and spread evenly. Set aside.
Cream Cheese Filling
With a mixer or food processor combine the cream cheese, honey and flour. Beat at low speed until well blended.
Wisk the eggs separately then add them to the cream cheese mixture along with the lemon zest and lemon juice. Beat the entire mixture at low speed until well blended making sure not to allow air bubbles to form.
Pour the filling over the warm raspberry preserve layer. Bake 25 minutes or until the filling is set. The centre may still be jiggly but it will set up as it cools. Remove from the oven and let cool.
After it has cooled cut it into squares roughly 2” x 2” (5 cm. x 5 cm.). Cover and refrigerate at least 2 hours.

To print this recipe please go to Lemon Raspberry Cheesecake Squares

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