Ingredients for Lemon Raspberry Cheesecake Squares
- 1 cup (2 sticks) shortening
- ¾ cup packed brown sugar
- All Purpose Flour
- Rolled Oats
- ½ teaspoon salt
- Seedless Raspberry Jam
- 16 ounces cream cheese (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- Lemons, Rind Of
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How to Make Lemon Raspberry Cheesecake Squares
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish.
- In a large mixing bowl, cream together 1 cup (2 sticks) shortening and ¾ cup packed brown sugar until light and fluffy.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup rolled oats, and ½ teaspoon salt.
- Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Do not overmix.
- Press the dough evenly into the prepared baking dish.
- Bake for 15-18 minutes, or until golden brown.
- While the crust is baking, prepare the raspberry jam layer. (Note: you may use store-bought or homemade jam).
- Once the crust is baked, let it cool slightly before spreading evenly with 1 cup raspberry jam.
- In a separate bowl, beat together 16 ounces cream cheese (softened), 1 cup granulated sugar, and ¼ cup all-purpose flour until smooth and creamy.
- Add 2 large eggs one at a time, mixing well after each addition. Stir in 2 tablespoons lemon juice and the zest of 1 lemon.
- Carefully pour the cheesecake mixture over the raspberry jam layer, spreading evenly.
- Bake for 30-35 minutes, or until the center is almost set. The edges will be set, but the center may still be slightly jiggly.
- Let the cheesecake squares cool completely in the baking dish before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Cut into squares and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
90g
Fat
61g
Carbs
11g