Lemon and raspberry are my absolute favorite flavor combination. On our trip to San Francisco last fall I picked up a jar of raspberry lemon preserves for just such a dessert as this. I scoured the internet for a good recipe that wasn’t too labor intensive and landed on this one. It is definitely a winner! Next time I would probably garnish with some whipped cream and a raspberry drizzle, and I might try a graham cracker crust as this oatmeal one was a bit chewy. The flavor however was perfect, I’m glad I finally found a good use for my preserves!
Lemon Raspberry Cheesecake Bars (from The Baking Pan)
non-stick cooking spray for preparing pan
¾ cup unsalted butter, room temperature
½ cup firmly packed light brown sugar
1¼ cups all-purpose flour
1¼ cups old-fashioned oats
¼ teaspoon salt
½ cup raspberry preserves (I used lemon raspberry preserves)
Cream Cheese Filling:
2 (8 ounce) packages cream cheese, room temperature
¾ cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1 tablespoon grated lemon zest (about 1 lemon)
3 tablespoons freshly squeezed lemon juice
Preheat oven to 350 degrees F. Prepare one 13×9 inch pan; lightly spray the pan with cooking spray
In a large bowl of an electric mixer, combine butter and brown sugar; beat together on medium speed until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add flour, oats, and salt; beat until blended.
Press mixture evenly into the baking pan. Bake 20 to 25 minutes or until lightly browned. Remove from oven, and immediately spoon raspberry preserves over hot crust and spread in an even layer. Set aside.
In a large bowl of an electric mixer, combine cream cheese, sugar, and flour. Beat at low speed until well blended.
Crack the eggs into a small bowl and whisk with a fork to thoroughly break up the eggs. Add eggs, lemon zest, and lemon juice to the cream cheese mixture; continue beating on low speed until well mixed.
Pour filling over the still warm raspberry preserves layer. Bake 25 minutes or until filling is set. The middle may still jiggle a little bit but will set up as it cools. Remove from oven and place baking pan on a wire cooling rack to cool.
When cooled to room temperature, cut into bars about 2 inches by 1½ inches. Cover and refrigerate at least 2 hours or until thoroughly chilled. Refrigerate leftovers.
Makes about 2 dozen bars