A luscious treat with just the right blend of lemon and raspberry.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.

  • Toast walnuts in the preheated oven until fragrant, about 5 minutes.

  • Combine toasted walnuts and oats in a food processor; grind into a fine meal. Mix with melted butter in a bowl. Mix in brown rice flour, 1/4 cup sugar, and 1 teaspoon salt. Press mixture into an 8-inch glass baking dish to form crust.

  • Bake crust in the preheated oven until edges start to brown, about 30 minutes. Let cool, about 10 minutes. Spread raspberry preserves on top.

  • Beat cream cheese and 1/2 cup sugar in a bowl with an electric mixer until smooth. Beat in eggs, maple syrup, lemon zest, and 1/2 teaspoon salt. Spread cream cheese mixture evenly over the raspberry preserves.

  • Bake in the preheated oven until the edges start to brown and the center is mostly set, about 45 minutes.

  • Cool cheesecake to room temperature, at least 2 hours. Refrigerate until firm, 8 hours to overnight. Cut into squares.

Nutrition Facts

188 calories; 12.5 g total fat; 44 mg cholesterol; 227 mg sodium. 16.8 g carbohydrates; 3.2 g protein; Full Nutrition