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

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Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
additional:
10 hrs 10 mins
total:
11 hrs 50 mins
Servings:
24
Yield:
1 8x8-inch pan
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Ingredients

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

Directions

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

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  • 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; protein 3.2g; carbohydrates 16.8g; fat 12.5g; cholesterol 43.7mg; sodium 227.4mg. Full Nutrition
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