Raspberry Cheesecake Squares

Raspberry Cream Squares

Crust

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup sugar
  • 2 tablespoon butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract

Raspberry Layer

  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 12 ounces frozen unsweetened raspberries, (3 cups)

“Cream” Layer

  • 2 packages cream cheese
  • 1/2 cup plain yogurt
  • 1 large egg
  • 2 tablespoons flour
  • 2 tablespoons lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon vanilla extract

 

  1. Preheat oven to 350°F. Coat an 8-by-12-inch or 7-by-11-inch baking pan with cooking spray.
  2. Stir together flour, baking powder, baking soda and salt in a small bowl. Beat together 1/2 cup sugar, butter, egg, and vanilla in a mixing bowl with an electric mixer until smooth. Stir in the dry ingredients until crumbly. Press the dough into the prepared baking pan in an even layer. Bake the crust slightly, about 12 minutes.
  3. To make raspberry and cream layers: Stir together 1/4 cup sugar and cornstarch in a saucepan. Add raspberries and toss. Stir over medium heat until the mixture is simmering and thickened. Spread the warm raspberry mixture in an even layer over the crust.
  4. Whisk soft cream cheese, yogurt, egg, flour, lemon juice, lemon zest and vanilla in a bowl until smooth; pour over the raspberry layer.Bake until the filling is puffed and set, 25 to 30 minutes. Let cool completely in the pan on a wire rack. Cut into squares.

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